• 1/2 cup heavy cream
  • 1/2 cup port
  • 6 oz bittersweet chocolate
  • Directions

    For the ganache: simmer the port in saucepan until it has reduced to about 2 TB. In a separate pan, heat the cream until boiling. Remove from heat and stir in the chocolate until melted. Add the reduced port and mix well. Let cool and pour over cooled brownies.