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Author Notes: What's a better pairing than red wine and dark chocolate? This recipe for Red Wine Brownies is the ultimate indulgence. They're perfectly fudgey and super chocolaty. The red wine reduction gives them a fruitful flavor unlike any other. Much like having a glass of wine, it's hard to stop yourself at just one. —Grant Melton
Makes: 16 brownies
cup red wine
stick of butter
ounces dark chocolate chips
cup dark cocoa powder
teaspoon baking soda
teaspoon baking powder
Nonstick cooking spray
Confectioner's sugar, for dusting
- Preheat oven to 350.
- Pour the red wine into a sauce pot and bring to a boil over high heat. Let boil until reduced by half, about 8 minutes. Set aside to cool.
- Fill a sauce pot ¼ of the way full with water. Place onto a burner over medium heat. Fit a heat-proof glass bowl or metal bowl over the sauce pot to create a double boiler. Into the bowl, melt together the butter and chocolate chips. Once melted, set aside to cool.
- In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- Once the chocolate mixture is cool to the touch, add in the sugar and stir until smooth. Next, add the eggs and whisk to combine. Continue whisking and add in ½ cup of the red wine reduction. Once smooth, add in the flour mixture and stir until just combined.
- Spray the parchment-lined baking tray with non-stick cooking spray and pour in the batter. Using a rubber spatula, smooth it out a bit. Place in the oven and bake for 30 minutes. Let cool.
- Once cool, lift the brownies out of the pan by the parchment and cut into squares. Dust with some cocoa powder or confectioners’ sugar to serve.