These brownies were featured in a list I found on Pinterest that showcased ideas for using leftover wine in cooking. I don’t know that eating a fudgey brownie is any healthier than just having went for that last glass of wine, but I did think these were appropriately festive for a holiday treat.
Red Wine Chocolate Fudge Brownies
For the Brownies:
4 oz semisweet chocolate, chopped
1/2 c butter, cut into pieces
1/4 c red wine
1/2 c brown sugar
1/4 c granulated sugar
1/2 t vanilla
1/2 c flour
1/4 c cocoa powder
1/2 t salt
1/2 c chocolate chips
For the Glaze:
2 oz semisweet chocolate, chopped
1 T butter
2 T red wine
pinch of salt
1. Preheat the oven to 350° F. Butter an 8″x8″ pan and line it with two sheets of parchment paper, each buttered. (I think this might be unnecessary and just helpful for cleanup. I haven’t tried the recipe without the parchment paper step, but I do appreciate my pan not being crusted).
2. Melt the 4 oz semisweet chocolate and 1/2 c butter atop a double boiler until smooth.
3. Whisk together eggs, sugars, and vanilla in a large bowl. Whisk the chocolate mixture into the bowl, then the 1/4 c red wine. Keep your double boiler heated. Add flour, cocoa powder, and salt into the large mixing bowl until blended. Fold in chocolate chips.
4. Pour your batter into the prepared pan and bake for 20-25 minutes, until a knife or toothpick comes out fairly clean. About 15-20 minutes into the batter baking, melt all the glaze ingredients in the heated double boiler. Remove the brownie batter from the oven once it’s thoroughly cooked and spread your glaze evenly across the top of your brownies. Allow to cool, then slice into squares and serve.