Red wine and brownies: two of life's purest forms of indulgence. And while you can always enjoy a plate of brownies with a glass of wine, this decadent recipe easily combines the two, with rich, dark chocolate from Ghirardelli accented by pinot noir. There's an old adage that says you only want to cook with wine that you would want to drink; that remains true with this recipe, as even the small amount of pinot noir used in the brownies will come through. Perhaps even more relevant, though, is the fact that only using two tablespoons of wine means you're more than likely still looking at a pretty full bottle, unless you're using it for another dish. That means you've got some wine to drink with your brownies (or while you're making them), so you'll want to select something good. Burgundy is, of course, always a remarkably good choice, but Oregon's famed Willamette Valley and California's Sonoma Coast and Andersen Valley offer a robust selection of elegant pinot as well. Despite the wine, this is not an alcoholic brownie by any means. The pinot merely adds some nuance to the flavors, so feel free to serve this at your next dinner party for an exciting dessert. And, of course, you can always serve it with some boozy ice cream.