½ cup chopped dried
½ cup port
3 sticks unsalted butter
12 oz. good quality unsweetened
3 cups sugar
6 large eggs, lightly
1 tsp. vanilla extract
1 tsp. almond extract
2¼ cups all purpose flour, sifted
½ tsp. salt
In a small saucepan, combine the
chopped cherries and port. Bring to a boil, cook for 30 seconds. Take
off of heat and cool to room temperature, then strain.
Preheat oven to 325º F.
Spray a 12x17-inch half-sheet pan (or
jelly roll pan) with nonstick spray. Line the bottom of the pan with
parchment paper and spray paper.
In a large saucepan melt the butter and
chocolate over low heat, stirring often. Remove from the heat and stir
in the sugar. Add the eggs quickly and stir to avoid “scrambling” the
eggs. Add the vanilla and almond extracts and stir to combine.
Add the flour and salt and mix to
combine. Add the strained cherries and stir to combine.
Pour the brownie mixture into the
prepared sheet pan, level and smooth the top.
Bake on the center rack for 25
minutes. Cool the brownies in the sheet pan on a rack.
Served with barrel
samples of the 2005 Martin Family Vineyards Port.