Easy Red Wine Brownies
Make these luscious and easy red wine brownies this Valentine’s day. They have a rich, fudgy delicious texture and the red wine adds a depth of flavor that intensifies the chocolate taste in every bite. Make it in 30 minutes and serve it as Valentine’s day treat!
Valentine’s Day is approaching and I can’t think of anything better than chocolate and wine! This yummy dessert combines two favorites to make a decadent, memorable treat. And of course, you can still serve them with more red wine like I do to treat myself to a relaxing evening!
These bars are indulgent, fudgy and moist making them perfect for Galentine’s day and special occasions. I must admit my gal pals really love these treats as they always disappear extremely quickly whenever I serve them.
Why this recipe works
This red wine dessert is quick and easy to follow, delivers optimal flavor and is made using easy-to-find ingredients. You can use whatever red wine it your favorite. Once the ingredients are prepped and whisked, pour the batter into a lined baking tray and let the oven do the rest! For an alcohol-free variation try my fudgy brownies.
- Bittersweet chocolate chips: I selected bittersweet chocolate chips because the bitter flavor works well with red wine. You can also use chopped chocolate.
- Red wine: Use a good quality full-bodied wine for this recipe to give them a deliciously rich, fruity flavor. I prefer Cabernet Sauvignon or Merlot.
- Unsweetened cocoa powder: This will make the brownies even more chocolatey! Make sure you select good-quality cocoa powder for the best results. I prefer Ghirardelli.
This recipe can be doubled and baked in a 9×13 pan if you need a larger batch. If you want an extra dose of chocolate, add chocolate ganache on top.
To add a fruity twist, soak 1/2 cup of dried cranberries in the red wine and heat on the stove. Once the mixture has cooled, combine it with the beaten eggs and sugar then follow the rest of the recipe to make red wine brownies with drunken cranberries.
Make these brownies festive by using mulled wine instead. Use 1/4 cup of mulled wine and follow the same recipe below.
How to make red wine brownies
- Prepare chocolate: Melt chocolate and butter in a makeshift double boiler over low heat.
- Remove the pan from the heat and whisk in the cocoa powder until combined. Set aside to cool.
- Make brownie batter: Beat eggs and sugar until the mixture becomes light in color. Next, add vanilla, red wine, and mix until combined.
- Make sure the mixer is on low and add melted chocolate.
- Add dry ingredients: Finally, stir in flour and salt by hand. Do not overmix.
- Bake: Pour the mixture into the prepared pan and bake in a preheated oven for 30 minutes. Cool in the pan for 20 minutes before cutting and serving.
For accurate measuring, use a kitchen scale. If you don’t have a kitchen scale, fluff the flour up with a fork, then spoon it into the measuring cup and level it off with a knife. Ensure the ingredients are not heaped or packed down in the measuring cup as this will result in too much flour and make dry, cakey brownies.
Use room temperature ingredients. This will create a consistent batter, help the ingredients to bind together properly and allow the brownie batter to bake as soon as it enters the oven.
To achieve a fudgy texture, do not over-bake. Remove the brownies from the oven once the edges are set. The top should be shiny and the center should be dense. The brownies will set completely once they have finished cooling and the final result will be rich, dense brownies.
Store brownies in an airtight container at room temperature for up to 5 days.
Frequently Asked Questions
Full-bodied wines pair well with bittersweet and dark chocolate. For this recipe, I used Cabernet Sauvignon however, Merlot and Zinfandel work well too.
Yes, it is safe. Many people like to add wine to baked goods because it adds delicious fruity notes to desserts.
If the wine isn’t potent enough, then you can use a wine reduction instead.
Pour 1/2 cup of red wine into a saucepan, cook on medium to low heat and stir frequently. Continue simmering the wine until it reduces by half to 1/4 cup. This will create a more concentrated red wine flavor.
Let the brownies cool completely then wrap them in plastic wrap. Store brownies in a freezer bag or airtight container for up to 1 month. Defrost brownies on the counter for 3-4 hours or until they come to room temperature.
If you enjoyed these brownies then you’ll love these other recipes.
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Easy Red Wine Brownies
- 1 cup (170 g) bittersweet chocolate, chopped (or chocolate chips)
- ½ cup (113 g or 1 stick) unsalted butter, cut into quarters
- ¼ cup (25 g) unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 ¼ cups (250 g) granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ cup (60 ml) red wine, such as Cabernet Sauvignon or Merlot
- 1 ¼ cup (156 g) unbleached all-purpose flour
- ½ teaspoon salt
- Preheat oven to 350° F. Line an 8-inch square baking pan with parchment paper and set aside.
- In a makeshift double boiler over low heat, melt chocolate chips and butter, stirring occasionally (see tips for melting chocolate). Remove pan from the heat and whisk in the cocoa. Set aside to cool.
- In the bowl of a stand mixer, beat together eggs and sugar on medium-high speed for 1 minute. Reduce speed to low and add vanilla, red wine and salt until combined, about 15 seconds. Keep mixer on low and slowly pour in warm chocolate mixture into the egg mixture (you can also stir in the chocolate by hand).
- Remove bowl from mixer and stir in the flour and salt with a wooden spoon until just combined.
- Pour the mixture into the prepared pan, spread into the corners and level with a rubber spatula. Bake 30 minutes, or until the top is shiny and the center is still dense. Brownies will continue to bake once removed from oven.
- Cool in the pan for 20 minutes before lifting the brownies out of the pan and transferring to a wire rack to cool completely. When ready to serve, cut brownies into squares and serve.