This velvety Merlot’s notes of dark fruit and chocolate make it a given to accompany a rich, fudgy brownie with fresh berries.
There’s no better way to end a festive feast than with something decadent. These dark chocolate brownies, topped with fresh seasonal berries, strike just the right balance between richness and freshness – indulgent without feeling heavy. The combination of deep cocoa, juicy fruit and a touch of brightness from the berries turns every bite into something fresh and exciting.
Featuring notes of black cherry, blackcurrant and chocolate, Field & Flutter Merlot is a veritable match made in heaven – with each sip mirroring the dessert’s rich flavour and fruity bursts. Layers of subtle spice and gentle, velvety tannins give the wine depth and elegance, while its medium body carries the richness of the brownies without overpowering the berries. Smooth and balanced from start to finish, this Merlot and brownie pairing a sweet-send off to any meal.
Tip: For a gluten-free version, substitute the wheat cake flour with 125 g (1 cup) gluten-free flour mixture, found at many health shops.
Dark Chocolate Brownies with pecans
Ingredients: (Fills a 25 x 37 cm shallow baking tray)
140 g (1 cup) cake flour
60 g (¾ cup) cocoa powder
250 g butter, melted
350 g (1¾ cups) light brown sugar
2,5 ml (½ tsp) salt
5 ml (1 tsp) vanilla extract
4 XL eggs
100 g dark chocolate, chopped into small chunks
100 g pecan nuts (or walnuts), roughly chopped
Method:
Line a 25 x 37 cm shallow baking tray with non-stick baking paper and preheat the oven to 180 °C. In a mixing bowl, sift the flour & cocoa powder together. In a second mixing bowl, add the melted butter, sugar and salt and whisk together briefly until well combined. Add the vanilla, then add the eggs one by one, whisking briefly after each addition until incorporated before adding the next. Add the sifted flour mixture, then use a spatula to stir until no floury pockets remain. Add the chopped chocolate and nuts and stir until just combined, then transfer the mixture to the lined tray and spread it evenly into all corners using a spatula.
Bake for 13-15 minutes (for a softer gooey result) or 18-20 minutes (for a more cakey result), then remove from the oven and cool completely in the pan. Cut into squares and remove the paper. Store in an airtight container. Best served at room temperature.
