Red Wine Brownies: Your new favorite treat

July 31, 2017

Greetings fellow foodies!

 

With the celebration of my mother's birthday, I combined our two favorites: red wine and brownies. These brownies are unlike your traditional brownie, the special ingredient, red wine, makes 'em extra rich and more fudge-like. Oh yum! Plus, with the addition of the super silky glaze and chopped nuts, it is sure to win over your chocolate sweet tooth. This recipe is a great way to use up any left over red wine you have sitting in your home...that is, if you have any!

 


Red Wine Brownies

Yield: 12 brownies. Approx. 1.5 inch by 1.5 inch square

Oven: 350 degrees F

Time: 25 minutes

Pan used: 9 inch non-stick square baking pan. Lightly buttered and lined with parchment paper. 

 

Ingredients:

4 oz dark chocolate

1/2 cup unsalted butter

1/2 cup red wine (any blend)

1/2 cup white sugar

1/4 cup brown sugar

3 tablespoons unsweet cocoa powder

1 tsp fine sea salt

3/4 cup all purpose flour

Frosting:

1/2 cup unsweet cocoa powder

2 tablespoon powder sugar

2 tablespoon light corn syrup

1 tablespoon room temp water

1/4 cup chopped walnuts (optional)


Instruction:

  • Fill a small saucepot, half way with water. Bring to a simmer over medium heat. Set a stainless steel bowl over it.

 

  • Add 4 oz chopped dark chocolate and 1/2 cup (1 stick) cubbed unsalted butter. Slowly, using a spatula, stir the mixture until melted. Set aside.

 

  • In a medium bowl, whisk together 1/2 cup red wine (any variety; I used a red house blend), 1/2 cup white sugar and 1/4 cup brown sugar. Add 3 tablespoon unsweetened cocoa powder, 1 tsp salt, and 3/4 cup all purpose flour.

 

  • Add the melted butter-chocolate to the sugar-wine-flour mixture. Stir until just combined and there are no visible dry clumps. 

 

  • Pour into prepared baking pan. Bake for 25 minutes, or until a toothpick comes clean when 'poked.' Let cool on wire rack.

 

  • Frosting recipe: Mix together in a small bowl, using a whisk: 1/2 cup unsweetened cocoa, 2 tablespoon powder sugar, 2 tablespoon light corn syrup, and 1 tablespoon water. If it comes too thick, add more water. If it is too liquid-y, add more cocoa powder. Spread frosting over the cooled brownies. Top with chopped nuts. (Optional)

 

  • Cut 4 by 4, thus equally 12 small brownies. Drink with leftover red wine. Share with a sweet friend!

Happy Baking,

Kimm

 

 

 

 

 

 

 

 

 

 

 

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