The weather recently (with the odd exception) has been quite frankly horrendous that even the wine samples I bought home from work last week have resorted to their own wetsuits. (Some new Armit wine carriers which were enthusiastically handed out at work). If new to Armit Wines see here….we have a healthy collection of vino.
After a long week, some juicy samples were a welcome bounty to whisk home accompanied with the new sly advertising to an unshameful Friday evening in. Yes, I stayed in. It was bliss.
The wine. This Seresin Estate (Organic) Sauvignon Blanc is a definite crowd pleaser for those who love this NZ favourite. Flawlessly zesty with fresh, acidic and noteworthy mouthwatering and sharp gooseberry flavours. I immediately knew it would please my mum’s taste so off home I went the following day with sample and an extra shiny halo. Its a nice punchy wine but confirms my appreciation for more classic French wines which I’m growing to love more….
In addition to this white I also bought home a downright delicious and luxurious Marsala. My mind instantly went to my favourite wild mushroom, pancetta and marsala baked chicken recipe but I felt the harvest of my kitchen creations should be shared with the office so a baked creation was in order. Rich, moist and deep dark chocolate brownies with plump sweet prunes drunk and bloated on this boozy Marsala…
It is also ‘Fairtrade’ week so as a nod to the chaps at Green & Blacks and a toast to the founding of the Fairtrade Foundation I urge you to use their Fairtrade chocolate here or another equally good natured product. This basic brownie recipe (minus the prunes) is courtesy of Bill Granger and is one I’ve been meaning to attempt. Warming – they are very rich!
Marsala soaked Prune and Chocolate Chunk Brownies
Makes about 18-20 large ones
- 350g caster sugar
- 80g Green & Blacks Cocoa powder
- 60g plain flour
- 1 tsp baking powder
- 4 eggs
- 2 tsp vanilla
- 200g unsalted butter, melted
- 200g Green & Blacks dark cooking chocolate, chopped
- 140g pitted prunes
- 4 tbsp marsala
- Begin by soaking the prunes in the marsala for about 6 hours of overnight – the longer you do this the more they will absorb the booze so the less you will have to waste!
- Preheat the oven to 160°C and grease and line a brownie tin (mine was)
- Sieve the flour, baking powder and cocoa and mix with the sugar.
- Add the melted butter, eggs, vanilla and stir to combine.
- Chop the prunes into big chunks and add with the chopped chocolate and mix.
- Spoon into the lined brownie tin and bake for 40 minutes or less for an molten centre.
- Leave to cool in the tin before removing to a wire rack and slicing into decadent chunks.