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Champagne Chocolate

Makes 9 to 12 servings

16 ounces dark chocolate (70 percent cacao)

6 ounces (12 tablespoons) unsalted butter

2 cups sugar

1/2 teaspoon salt

1 tablespoon vanilla extract

4 large eggs

3/4 cup flour

1 cup champagne

Champagne glaze (below)

Preheat oven to 350 degrees.

Butter a 9-by-9-inch baking pan or any special mold you want to shape your chocolate.

Melt the chocolate with the butter in a double boiler or microwave. Do not overheat or the chocolate will seize and become stiff.

Beat the salt, vanilla and sugar into the melted chocolate mixture.

One at a time, beat the eggs into the chocolate mixture. Add the flour to the mixture and mix until blended.

Using an electric mixer, add the champagne and beat on high for about 3 minutes, until the mixture is shiny.

Pour the mixture into the prepared pan and bake about 45 to 50 minutes, until a toothpick inserted in the center comes out with crumbs stuck to it and the cake is still moist.

Champagne Glaze

2 cups champagne

1 cup sugar

Simmer the champagne and sugar in a pot for a few minutes, until the sugar has dissolved. Brush the warm brownies with the champagne glaze. The chocolate will absorb the liquid leaving the top shiny.

Cool the brownies on a rack or in the refrigerator overnight.

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