These fudgy, chocolate red wine brownies are enhanced with the fruity flavors of your favorite red wine. They’re chewy in the middle and crunchy on the outside. They pair perfectly with a glass or milk or your favorite red wine. If you are a wine fan, you will love the taste of these.
I grew up in Northern Virginia which is now lovingly called the wine country of the east coast. There are over 40 wineries in Loudoun County (where I grew up) and over 300 in the entire state of Virginia. My parents also made their own wine, so needless to say, I’m a big fan of the stuff. And what pairs well with a nice, deep wine? Chocolate of course. So why not put them together to make a truly unique treat.
Looking for another unique treat? Check out these Amaretto Cupcakes or Bailey’s Cupcakes.
Why You’ll Love These Brownies
Chewy, fudgy brownies. I don’t know about you, but to me, the perfect brownie has a chewy, fudgy center. I know you can make cake like brownies, but I feel like if you’re going that route, you might as well make cake ;). These brownies are made with oil so they have that classic chewy brownie texture.
Tastes like you favorite red wine. Fan of a Cabernet Sauvignon? Pinot Noir? A classic red blend? Whatever wine you love, use it in this recipe. It only requires 1/4 of a cup, but you will taste the wine. All the alcohol bakes out of course, but the flavor of the wine pairs so nicely with the dark chocolate. Not sure what kind of wine to use? Try a red blend or if you can find a Petit Verdot (though they tend to be a bit pricey), that would be delicious. The brownies will have a hint of whatever flavor wine you decide to use so choose something you like!
How to Make Red Wine Brownies
These brownies are very simple to make, but there are a couple of key things you’ll want to keep in mind while making them.
Sift the dry ingredients together. You want to make sure your powdered sugar and cocoa powder don’t have any lumps for a nice consistent texture.
Be careful if you cut down the sugar. Brownies are known for their classic flaky top. This is created by the amount of sugar in the recipe. I have already cut back on the sugar in this recipe (you’ll notice the flaky top isn’t as prominent as other recipes) so if you choose to cut any more of the sugar, just know the texture might be a bit off. If any one tries it and has success, let me know in the comments below!
Don’t over bake. This is crucial if you want a chewy, fudgy center. You’ll want to bake them until a toothpick or knife comes out almost clean. The brownies will continue to cook a bit while they are cooling on the counter and they will still hold together nicely. If your oven runs hot (like mine does) cook them for closer to 40 minutes and check if they’re ready. Remember, if you are using a metal pan, they cook faster.
And that’s it! Easy, right? Let me know what type of wine you used in these — I love learning about new blends and varietals of wine.
Recipe adapted from Love and Lemons.
Looking for more dessert recipes? Check out some of my faves:
Red Wine Brownies
Equipment
- 1 8×8 baking dish
Ingredients
- 1 cup sugar
- 3/4 cup all purpose flour
- 2/3 cup cocoa powder
- 1/2 cup powdered sugar
- 1/2 cup chocolate chips
- 3/4 tsp sea salt
- 2 eggs
- 1/3 cup vegetable oil
- 1/4 cup red wine
- 1/2 tsp vanilla
Instructions
- Preheat oven to 350F and grease a 8×8 baking dish.
- In a medium bowl, whisk together the eggs, oil, vanilla, and red wine.
- In a separate larger bowl, sift together the flour, salt, cocoa powder, powdered sugar, and sugar.
- Add the wet ingredients to the dry ingredients and stir with a wooden spoon.
- Add the chocolate chips and stir.
- Pour into a greased 8×8 baking dish and bake for 40-45 minutes until a toothpick comes out almost clean. You don't want to over bake these – that's what makes them fudgy.
