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.
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