Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper. In a makeshift double boiler over low heat, melt the chocolate chips with the butter while stirring occasionally. Remove the mixture from the heat.
Next, fold the cocoa powder into the melted chocolate mixture in a large bowl. Allow the mixture to cool.
In a stand mixer bowl, beat the eggs with the sugar until combined.
Whisk in the vanilla extract, red wine, and salt. Reduce the mixer to low and mix for 15 seconds.
Slowly, pour in the warm chocolate batter into the egg mixture.
Remove the bowl from the mixer and stir in the flour and salt with a wooden spoon until just combined.
Pour the batter into the prepared pan and bake in the oven for 30 minutes.
Allow the baked brownies to cool in the pan for 20 minutes before serving. Transfer the brownies to a wire rack.
Enjoy these dense and moist brownies with a glass of your favorite red blend or a glass of creamy chilled milk.