Incredibly decadent red wine brownies. This rich, fudgy brownie is the best way to have your wine and eat it too!!
Not to sound like a
raging alcoholic overly excited wine enthusiast, but I love me some wine. I mean, I really love wine. I’ve even looked into opening my own winery, but quickly ruled it out when I realized I’d rather just drink it. And cook with it of course, because wine-flavored food is also good. Especially chocolate. Mmmm… wine and chocolate.
My only problem with cooking with wine is that most people recommend you use wine that you enjoy drinking. But it’s wine I enjoy drinking! How can I possibly cook with the wine if I am busy drinking it? Buying too bottles seems a little excessive, but I suppose for the sake of good food… 😉
I was first inspired to make red wine brownies when I encountered brownies made with powdered red wine skins from my Orange Glad dessert subscription box. I thought it would be even better to make my brownies with actual wine because real wine is always better. I decided to replump my cranberries in the wine to intensify the wine flavor and give you a nice burst of flavor when you bite down. We only had the pomegranate infused cranberries around so I used those and they were so good with the wine. I highly recommend it.
You should use a full-bodied red wine – I recommend a good Merlot of Cabernet Sauvignon. To spare you the agony of the thought of using all your wine in your food, rest assured, this recipe only calls for 3/4 cup of red wine. Phew! The rest you can enjoy while you wait for your brownies to finish baking – I promise I won’t tell!
This brownie is perfect for you if you enjoy a really fudgy, chocolate brownie with a crisp, slightly chewy top. This is basically the perfect brownie for adults. You need to make these brownies.
- ¾ cup red wine
- ½ cup dried cranberries
- ½ cup plus 3 tablespoons all-purpose flour
- ½ teaspoon sea salt
- 1 stick butter (1/2 cup), plus extra for greasing
- 6 oz dark or semi-sweet chocolate (I used half and half)
- 3 large eggs
- 1½ cup sugar
- ⅓ cup unsweetened cocoa powder
- ½ cup lightly toasted sliced almonds or chopped pecans
- In a small bowl, mix the red wine and cranberries together and allow to sit for 30 minutes to an hour or until the cranberries look plumped
- Preheat oven to 350 degree and grease and flour an 8 by 8 inch pan.
- Mix flour and sea salt in a bowl and set aside.
- In a mixing bowl over boiling water, heat the butter and chocolate until just melted and mixed together.
- Remove from the bowl from the heat and add the eggs one at a time.
- Add the sugar and cocoa powder and mix, then add the flour and mix well.
- Add in the red wine and cranberries, then fold in the nuts.
- Pour the mixture in the baking pan and bake for about 50 minutes or until an inserted toothpick comes out with only crumbs.
- Allow the brownies to cool in the pan about about 25 - 30 minutes in the pan, then remove to cool completely on a wire rack.