Cooking with Blanc de Noirs: Oregon-ized champagne brownies

by Sarah Gilbert, Posted Dec 21st 2005 @ 9:56PM

I was captivated by the Champagne brownies made by Kelli from Lovescool, but the price tag threw me off. One commenter said she'd paid over $50 for the ingredients. I'm just a little bit lush, so I came up with what I thought was a brilliant idea: enact the brownies with all Oregon ingredients. Domaine St. Michelle Blanc de Noirs from nearby pinor noir country. Cremerie Classique butter from Clackamas, Oregon. Dagoba chocodrops.

I made the brownies almost following the directions, leaving off the champagne jelly (that seemed just a bit over-the-top to me) and replacing six ounces of the dark chocolate with a cup of first-quality cocoa and six extra tablespoons of butter. The texture? Amazing, fudgy, moist, absolutely transcendant. The flavor? A bit too rich and bitter for my taste. My three-year-old took a huge bite and then spit it out (it's not exactly preschooler speed). It's a recipe worth making, but I'd make certain your audience was properly prepped to appreciate the richness, the expense, the work.

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Filed Under: Spirited Cooking Day, Ingredients
Tags: chocolate, west coast