Created in Partnership with the James Beard Foundation

Sourced from fine wine regions ranging from the North Coast to Oregon, Dough Wines are crafted to be exceptionally food friendly. We believe in delicious optimism, that each glass, bottle and conversation can make an impact, and become a catalyst for good.

Fresh ingredients ... dazzling flavors

Get ready for rich, delicious desserts! These scrumptious Chocolate Jam Bars from Dough Ambassador Greg are ideal for winter entertaining.


Bold and flavorful, the black fruit flavors of Dough Cabernet Sauvignon pairs great with this richly flavored dessert treat!

In my work at Publican Quality Bread, as well as the non-profits I have worked with, my goal has been to promote, create & develop a more equitable food system focused on food security which aligns perfectly with Dough Wines

Dough Council of Ambassadors

Our Ambassadors “rise to the occasion” with us in support of the James Beard Foundation. These culinary and advocacy leaders’ expertise, work and mission aligns powerfully with dough’s support of restaurant recovery, equality in the kitchen and food sustainability.

Greg Wade Chocolate Jam Bars with Dough Cabernet Sauvignon
Greg Wade Chocolate Jam Bars with Dough Cabernet Sauvignon

Chocolate Jam Bars

Greg Wade
Course Dessert
Servings 8


Brownie Layer

  • 1/3 cup unsalted butter
  • 1/2 cup dark chocolate
  • 3 large eggs separated
  • 1/2 cup packed light brown sugar
  • 1/4 cup all purpose flour
  • 1/2 teaspoon salt

Jam Layer

  • 4 cups raspberry jam or your jam of choice
  • 5 tablespoons unsalted butter
  • cups dark chocolate


Brownie Layer

  • Prepare a 1/2 sheet tray with parchment and pan spray.
  • Melt the butter and chocolate together over a double boiler.
    Greg Wade Chocolate Jam Bars with Dough Cabernet Sauvignon
  • Separate the eggs and whisk the egg yolk and sugars together into a paste, add the butter chocolate mixture and stir to combine.
  • Add flour and salt and fold in with a spatula.
  • Whip the whites to medium peaks, then fold into the batter.
    Greg Wade Chocolate Jam Bars with Dough Cabernet Sauvignon
  • Spread into the prepared half sheet.
  • Bake at 350 for 10-15 minutes until set.
  • Allow to cool in the pan.

Raspberry Layer

  • Heat the raspberry jam and butter in a medium pot over medium low heat for 5-7 minutes until it is hot to the touch.
    Greg Wade Chocolate Jam Bars with Dough Cabernet Sauvignon
  • Place chocolate in a separate bowl, pour hot jam mix over the chocolate and allow to sit for 1 minute. whisk to combine all until smooth and glossy.
  • Pour over brownie layer, allow to chill overnight.
  • Slice and serve.
Wine Category Cabernet Sauvignon
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