Red. Wine. Brownies. It’s a Thing.
You read that right. We’re wondering if your reaction was the same as ours. (Hint: Our reaction was kinda like “Red wine BROWNIES?!? What the–? Where can we–? SHUT UP AND TAKE OUR MONEY!!!“)
Not to sound like a
raging alcoholicoverly 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.
She got the idea from brownies made with powdered red wine skins, which also sounds intriguing, and decided to experiment with the real thing. We’re so glad she did. And fortunately, we know a great place to get red wine…
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.Ingredients
- ¾ cup red wine
- ½ cup dried cranberries
- ¾ cup 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 cups sugar
- ⅓ cup unsweetened cocoa powder
- ½ cup chopped walnuts (optional)Instructions
- 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 beat in the eggs one at a time. (If the bowl seems very hot, you may want to let it cool for about 5 minutes before adding the eggs).
- Add the sugar and cocoa powder and mix, then add the flour and mix well.
- Mix in the red wine and cranberries.. Fold in walnuts, if using.
- Pour the mixture in the baking pan and bake for about 40 – 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.
And again we say… oh, goodness.
She’s got more information, along with substitutions and tips, right here with the recipe. She mentions swapping out dried cherries for the cranberries, and we kinda have to try it.
You know you’re going to make them, too. Drop us a comment and let us know how your batch comes out!