Pairing Cookies & Port: Enter Fonseca BIN 27's Cookie Rumble Contest

Video & Chef Recipe from Dorie Greenspan

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Everyone knows that cookies pair well with a cold glass of milk, but what about port? It's about time we upgraded the classic combination, and added something more grown-up and sophisticated to this sweet mix.

Fonseca BIN 27 Port invites aspiring bakers to submit an original, delicious cookie recipe that pairs well with port to their Cookie Rumble contest for a chance to win some seriously awesome prizes. Read on for more info, and to watch our favorite baker, Dorie Greenspan, share a new recipe for Broundies — the ultimate melding of cookie and brownie!

Fonseca BIN 27's Cookie Rumble Contest Details

This year the Cookie Rumble will run from October 1st to November 15th, and cookie masters Dorie Greenspan and Jacques Torres will be the judges of the contest. They will test all entrants' recipes and select the Grand Prize winner.

There will also be a People’s Choice winner, which is based on the most votes (likes and comments).

Watch Dorie Greenspan Make Broundies with BIN 27 Port

In the video below, Dorie Greenspan shows our Executive Editor Faith Durand how to bake Dorie's latest cookie creation, the Broundie, a cookie-brownie hybrid with port-soaked cherries. Yeah — how insanely delicious does that sound?! Watch the video and read on for the recipe!

BIN 27 Broundies

Recipe courtesy of Dorie Greenspan/Beurre & Sel

Note: At Beurre & Sel, we bake these in metal rings, available through Beurre & Sel's website.

Makes 24 Broundies

2 tablespoons BIN 27 Port
2 tablespoons water
1 cup dried cherries, coarsely chopped
5 tablespoons unsalted butter, cut into pieces
10 ounces semi- or bittersweet chocolate (divided), finely chopped
3/4 cup sugar
2 large eggs, cold
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/3 cup all-purpose flour

Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Butter 2 muffin tins, dust the interiors with flour and tap out the excess, or use a baking spray.

Bring the BIN 27 Port and water to a boil, reduce the heat to low, add the cherries and stir until the liquid evaporates. Turn the fruit into a bowl; cool.

Put the butter in a heatproof bowl over a saucepan of simmering water; top with 6 ounces of the chopped chocolate. Heat, stirring, until melted - you’ll have a thick, shiny mixture.

Remove the bowl from the saucepan and beat in the sugar (the mixture will turn grainy – don’t worry). One by one, beat in the cold eggs followed by the salt and pepper. Give the mix a few strong stirs, then gently stir in the flour. Add the cherries (and any liquid in the bowl) and the remaining chopped chocolate. Divide the batter evenly among the muffin tins.

Bake the broundies for about 20 minutes, or until the tops are uniformly dull; a toothpick inserted into the centers will come out clean. Cool the broundies to room temperature in the tins and then unmold them.

Storing: Well wrapped, the broundies will keep for 4 days at room temperature, and for 2 months in the freezer.

Fonseca BIN 27's Cookie Rumble Prizes

As Dorie explained in the video, the Grand Prize winner of the Cookie Rumble will receive some great prizes, including:

  • KitchenAid Pro Line Series 7-QT Bowl Lift Stand Mixer
  • The KitchenAid Freestanding Induction Range
  • Two tickets to the 2014 Food & Wine Classic in Aspen.

The People's Choice winner will receive:

  • KitchenAid Pro Line Series 7-QT Bowl Lift Stand Mixer

Entering the contest is easy –– on BIN 27's Facebook page simply upload a photo of your cookie, the recipe, and say what inspired you in making the cookie. Easy-peasy, right? Time to start baking!

Submit an Entry to the Cookie Rumble Contest → Fonseca BIN 27 Facebook

Brought to you by Fonseca BIN 27 Porto

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