Chocolate

Red Wine Brownies

June 28, 2017
Photo by Emily Rieger
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
Ingredients
  • 1 cup red wine
  • 1 1/2 stick of butter
  • 8 ounces dark chocolate chips
  • 1 3/4 cups sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1/4 cup dark cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • Nonstick cooking spray
  • Confectioner's sugar, for dusting
In This Recipe
Directions
  1. Preheat oven to 350.
  2. 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.
  3. 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.
  4. In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  5. 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.
  6. 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.
  7. 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.

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Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, NYT Cooking and Rachael Ray Every Day Magazine. He loves cookies, cocktails and kindness.