Tart:
3 ounces bittersweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
6 tablespoons unsalted butter, cubed
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/2 teaspoon fine salt
1/2 cup all-purpose flour
1/2 cup semi-sweet chocolate chips
1/3 cup sweet red wine
1/4 cup vegetable oil
2 tablespoons orange zest

Fruit Topping:
1 cup strawberries, sliced
1 cup raspberries
1 cup blackberries
2 tablespoons granulated sugar
3 tablespoons sweet red wine
whipped cream

3 ounces bittersweet chocolate, chopped 1 ounce unsweetened chocolate, chopped 6 tablespoons unsalted butter, cubed 3/4 cup granulated sugar 1 teaspoon vanilla extract 2 eggs 1/2 teaspoon fine salt 1/2 cup all-purpose flour 1/2 cup semi-sweet chocolate chips 1/3 cup sweet red wine 1/4 cup vegetable oil 2 tablespoons orange zest 1 cup strawberries, sliced 1 cup raspberries 1 cup blackberries 2 tablespoons granulated sugar 3 tablespoons sweet red wine

Heat oven to 325 degrees. Line 18 muffins cups with paper baking cups. In a large saucepan melt bittersweet and unsweetened chocolate and butter over low heat, stirring until smooth, and remove pam from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, 1 at a time, whisking well until mixture is glossy and smooth. Stir in salt and flour just until combined, and stir in chocolate chips. Add wine, vegetable oil, and orange zest, and stir until well blended. Fill prepared muffin cups 1/2 full. Bake 23-26 minutes. Cool brownies and remove paper liners.

In small bowl, combine fruit, remaining sugar, and remaining wine, stirring gently. Chill for 1-2 hours. Top brownies before serving with fruit and whipped cream, if desired.