Trail Rider Red and Turtle Brownies-Overland Park Sweet Red Wine

Posted on April 27, 2016

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The wine and recipe of the week is Trail Rider Red and Turtle Brownies. Trail Rider Red is an Overland Park sweet red wine by Aubrey Vineyards.

Trail Rider Red is a red blend of mostly concord grapes.  It's very smooth and well balanced. It pairs well with meat and cheese platters or chocolate desserts. For example, pepperoni and cheddar, salami and gorgonzola, chocolate cake, or turtle brownies.

 

Turtle Brownies recipe:

 

  • 1/2 stick unsalted butter
  • 3 ounces unsweetened chocolate, coarsely chopped
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup sugar
  • 2 large eggs
  • 1/4 cup whole milk
  • 1 teaspoon pure vanilla extract

For the topping you'll need:

  • 1 cup sugar
  • 1/3 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coarse salt
  • 1 cup coarsely chopped toasted pecans (about 4 ounces)

 

  1. Preheat oven to 325 degrees.
  2. Line a buttered 8-inch square baking dish with foil or parchment paper. Butter lining set aside.
  3. Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water and stir until melted.
  4. Whisk together flour, baking powder, and salt in another medium bowl and set aside.
  5. Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed for 4 minutes.
  6. Add chocolate mixture, milk, and vanilla, and mix until combined and reduce speed to low.
  7. Add flour mixture; mix, until well combined.
  8. Pour batter into 8-inch baking dish and bake for 25 to 30 minutes.
  9. Let cool on a wire rack.
  10. Make topping: Bring 1/3 cup water and the sugar to a boil in a medium saucepan over medium-high heat, stirring, until sugar has dissolved. When mixture comes to a boil, stop stirring, and wash down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to cook, swirling pan occasionally, 5 to 7 minutes.
  11. Remove from heat, and immediately add cream, vanilla, and salt. Gently stir with a wooden spoon or heatproof spatula until smooth.
  12. Add pecans and stir until caramel begins to cool and thickens slightly, about 1 minute.
  13. Pour caramel over cool brownies and spread with a spatula.
  14. Refrigerate for 30 minutes to 1 hour.
  15. Let brownies stand at room temperature at least 15 minutes before serving.
  16. Cut into squares.
  17. Enjoy with a glass of Trail Rider Red!
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