Red Wine Brownies
Red wine brownies are an indulgent dessert perfect for Valentine’s Day or girls night. These brownies have a unique depth of flavor!
Looking for Valentine’s Day dessert? Look no further. Red wine brownies are your answer. These brownies have an intense chocolate flavor with a subtle taste of red wine. They are the perfect indulgent treat to share with your Valentine or gal pals this February.
Why this recipe works: Red wine brownies are a variation of my fudgy brownie recipe so you know the texture is on point. A full bodied wine is used in the batter to complement the bittersweet chocolate and enhance the flavor.
How to make red wine brownies
- Preheat oven to 350° F. Line a square baking pan with parchment paper and set aside.
- Melt chocolate and butter in a makeshift double boiler over low heat. Remove pan from the heat and whisk in the cocoa. Set aside to cool.
- Make brownie batter: Beat eggs and sugar until light in color. Add vanilla and red wine, and mix until combined. With the mixer on low, add melted chocolate. Stir in flour and salt by hand.
- Bake brownies: Pour the mixture into the prepared pan. Bake 30 minutes.
- Cool brownies in the pan for 20 minutes before cutting and serving.
When are brownies done? The edges will be set and the center dense. The top should be shiny too! You want brownies slightly under-baked for a fudgy consistency.
For accurate measuring, use a kitchen scale. If you don’t have a kitchen scale, be sure to aerate your flour. Fluff it up with a fork, then spoon it into the measuring cup (don’t pack it in). Level it off with a knife. Too much flour makes dry, cakey brownies. Use room temperature ingredients. This creates a consistent batter and allows the brownie batter to start baking as soon as it enters the oven.
For fudgy brownies, do not over-bake. I take my brownies out of the oven as soon as the edges are set, the top is shiny and the center feels dense. They will set as they cool creating a rich, dense brownie.
Frequently Asked Questions
A full bodied red wine pairs well with bittersweet and dark chocolate. I used a Cabernet Sauvignon wine for these brownies. Merlot and Zinfandel works well too.
Store brownies in an airtight container at room temperature for up to 5 days.
Let brownies cool completely. Wrap them in plastic wrap and store in a freezer bag or airtight container for up to 1 month.
If the red wine isn’t potent enough in the brownies, consider using a red wine reduction. Pour 1/2 cup red wine into a sauce pan and cook over medium-low heat stirring frequently. Continue simmering until reduced in half (1/4 cup). The will create a more concentrated red wine flavor.
Chocolate and red wine pair well together. I personally think they are meant to be in this red wine cupcake recipe from Seduction in the Kitchen blog! You could also be ambitious and make a full red wine cake like Chelsey from Chelsweets blog. When it comes to brownies, you have to try my fudgy brownies. If you’re looking for the perfect brownie recipe, that’s it.
Red wine brownies will surprise your tastebuds. The red wine wine does wonders to complement the deep bittersweet chocolate flavor. These brownies also turn out nice and fudgy thanks to the melted chocolate. I personally love making these for my girlfriends when we have a wine night!
What occasion will you make red wine brownies for? Let me know in the comments and tag @ifyougiveablondeakitchen on social media when your try the recipe!
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.