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Chocolate Raspberry Bliss


Cocoa and Black Bean Brownies
with Raspberry Sauce

This recipe was created Jerry James Stone to pair with Cline Late Harvest Mourvèdre. The bright berry sauce and dark cocoa of these exotic brownies make for a decadent partner with the plum and espresso-mint notes of this dessert wine.


Raspberry Sauce
2 pints of raspberries
1/4 cup of sugar
1 tablespoon of lemon juice
1 pinch of lemon zest for garnish

Black Bean Brownies
8 ounces bittersweet chocolate, chopped
1 stick unsalted butter
1 1/2 cup cooked black beans, well drained
1 tablespoon vanilla extract
1 tablespoon ground espresso beans (or any coffee bean)
1/4 teaspoon sea salt
6 large eggs, separated
1/2 cup granulated sugar
Confectioner's sugar for dusting

Raspberry Sauce
1. Combine raspberries, sugar and lemon juice in a saucepan.
2. Cook over a medium-high heat until the raspberries break apart.
3. Strain through a chinois to remove the seeds.
4. Add back some of the raspberry seeds to the sauce for texture.

Black Bean Brownies
1. Over a low heat, melt the butter and then add the chocolate.
2. In a large bowl, mash the beans until smooth.
3. Add the vanilla, egg yolks, espresso, salt and sugar. Mix well.
4. Slowly stir in the chocolate-butter mixture as to not cook the egg yolk.
5. Beat the egg whites in a separate bowl until stiff.
6. Fold the egg whites into the chocolate mixture.
7. Pour the mixture into a small baking dish and bake for 25 minutes on 325 degrees.
8. Test with a toothpick for completeness.

After the brownies have cooled, dust with confectioner's sugar and serve with raspberries and sauce. Try to share!

Add 1 tablespoon each of chili powder and nutmeg for a Mexican Mocha Brownie and replace the lemon juice in the raspberry sauce with lime. To make fudge-style brownies, use 2 fewer eggs and 1/2 cup less black beans. Add 1/2 cup of chocolate chips to the finished batter and lightly mix before pouring it into the pan.

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