Champagne Brownies for a Special Day

Wedding Day is tomorrow. Not mine, of course, though that will come in it's own due time. My mom's the one getting hitched, and to celebrate we've had both Andrew come in from Ottawa and my Aunt Janice and Uncle Mike fly in from Langley, BC (near Vancouver). So I figured a celebratory recipe was in order, particularly something on the sweeter side of life. A bit of drool-Googling later I happened across this recipe at LovesCool, and I knew it was one to use. I altered it slightly, adding in cherry pie filling and omitting the glaze overtop, but I think it worked out a-OK. Sweet, fruity and chocolatey, and with Champagne to boot! What better for a last day of Summer wedding?? And tell me a woman who can turn down a decadent, special chocolate treat?

Wedding Brownies
1 lb 70% dark chocolate, chopped
6 tbsp butter, cubed
6 tbsp applesauce, room temperature
½ tsp salt
1 tsp vanilla extract
1 ¼ cups packed brown sugar
3 large eggs
¼ c strawberry or cherry preserves or pie filling
3/4 cup plain [all-purpose] flour
1 cup champagne

1. Adjust the rack 1/3 from bottom of the oven and preheat to 325F
2. Butter a 9″x9″ baking pan and line with parchment paper
3. Melt the chocolate and butter in a microwave or double boiler. Stir in the applesauce.
4. Beat the salt, vanilla and sugar into the melted chocolate mixture.
5. Add the eggs one at a time to the chocolate mixture and beat thoroughly to incorporate.
6. Add the preserves and mix well.
7. Add the flour and mix just until blended.
8. Add the champagne and continue mixing the batter vigorously until it becomes very shiny and pulls away from the sides of the bowl.
9. Turn the mixture into the prepared pan and bake until a toothpick inserted in the center comes out moist, but free of batter, about 45-50 minutes.
10. Cool completely before cutting.

*N.B.: I won't be posting this weekend, for obvious reasons. Enjoy your weekends, everyone!