½cup(113 g or 1 stick) unsalted butter, cut into quarters
¼cup(25 g) unsweetened cocoa powder
3large eggs, room temperature
1 ¼cups(250 g) granulated sugar
1teaspoonpure vanilla extract
¼cup(60 ml) red wine, such as Cabernet Sauvignon or Merlot
1 ¼cup(156 g) unbleached all-purpose flour
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.
Store brownies in an airtight container at room temperature for up to 5 days.Freeze brownies once they have cooled completely. Wrap in plastic wrap and store in the freezer for up to 1 month.