Syrah Port Brownie Tart


  • 1 package Ghirardelli Triple Fudge Brownie Mix
  • ⅓ cup Syrah Port
  • ¼ cup vegetable oil
  • 1 egg
  • 2 tbsp finely grated orange zest


  • 1 cup sliced strawberries
  • 1 cup raspberries
  • 1 cup blackberries
  • 2 tbsp sugar
  • 3 tbsp Syrah Port


Heat oven to 325˚F. Line 18 muffin cups with paper baking cups. In a medium bowl, combine all brownie ingredients (substitute Syrah Port for water); stir until well blended. Fill prepared muffin cups ½ full. Bake 23-26 minutes. Cool brownies and remove paper liners before topping with fruit.

For Fruit Topping: In a small bowl, combine fruit topping ingredients, stir gently. Chill for 1-2 hours. Top brownies with fruit and whipped cream or vanilla ice cream. Servings: 18 Adapted from           

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