Preheat oven to 350° F. Lightly grease bottom of a 13×9-inch baking pan with butter or shortening. Set aside.
In small saucepan, combine dried cherries and 1/2 cup Cabernet Sauvignon. Bring to a boil and remove from heat. Set aside.
In medium saucepan, stir 3/4 cup butter and baking chocolate over low heat until melted and smooth. Whisk in sugar. Then add eggs one at a time, whisking well after each addition. Stir in vanilla.
In small bowl, stir together flour, baking powder, baking soda and salt. Stir dry mixture into chocolate mixture until combined. Fold in cherries and wine mixture.
Spread batter in the prepared baking pan. Bake for 35 minutes, or until sides pull away from the pan. Cool completely, about 1 hour. Cut into 24 bars.
Brownie Points: Chocolate scorches easily, so don’t be tempted to increase the heat in order to speed the melting process.
3/4 cup cold butter
1 cup all-purpose flour
4 ounces dark chocolate, chopped
2 cups granulated sugar
1/2 cup Cabernet Sauvignon wine
1 cup dried cherries, chopped
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Number of servings: 24
Cooking time: 35 minutes