Ingredients

1 pkt dark chocolate

2 tablespoon vanilla extract

1 cup wine cabaret suveniour

One and one forth dark brown sugar

4 eggs

One and one all purpose flour

Method

Preheat oven to 180°C. spray 13*9cm in pan with vegtables pan spray . measure out half cup dark caocao and set aside  in a large saucepan cook of wine over medium high heat until it reduces to three tablespoon about 10minutes stairring occasionally until completely liquid and very warm to the touch . remove saucepan from heat . uickly and eggs and vanilla and whisk until combined. Addlarger portion of candy and until shiny and combined . pour into prepared pan. Bake for center of pan center comes out clean. Let cool completely in pan on a cooling grid , then center use heart cookie cutter out clean.

When ready to serve combine remaining half cup dark caocao and remaining two tables wine a michrowave safe container . michrowave at half until smooth until smooth and serve warm drizzled over brownies.

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