Cravin’ a Chocolaty treat??
THESE are the last thing I made before lent started. Oh yeah, I gave up chocolate. Not even a week in and it feels like forever. I’ll be making some new non-chocolaty treats soon….stay tuned.
Anyway, back to the chocolate & vino!! It’s a longstanding fact that wine and chocolate go together. This recipe REALLY puts them together. A deep intense chocolate combined with a boozy wine twist.
Somehow I didn’t actually take any pictures of the brownies after I sliced them. They are a little but crumbly, but in a good way…not a dry way. You’ll see when you make them. If you let them cool all the way, they’ll slice better, I just didn’t have the time/patience to wait 🙂
You can use basically any red wine, I always just use whatever I have open. Trader Joes “2 buck chuck” will do just fine as well!
Are you ready now? Chocolate-wine-a-go-go?
Chocolate Red Wine Brownies with Chocolate Red Wine Ganache
Makes one 13×9 inch pan.
2 sticks butter, melted
2 cups granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup red wine
1 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup cocoa powder
3/4 chocolate chips (semi-sweet, dark chocolate, milk chocolate, or a combination)
3 Tablespoons butter
3 Tablespoons red wine
(1) Preheat the oven to 350 degrees F. Line a 13×9 inch pan with foil. Spray the pan with non-stick cooking spray.
(2) In a medium-sized bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
(3) In a large bowl, whisk together the melted butter and the sugar. Add in the eggs and vanilla, beating very well so the mixture is thoroughly combined.
(4) Switch to a rubber spatula. Add in the flour mixture, gently folding it in until no more flour streaks remain.
(5) Spread about 2/3 of the batter into the pan.
(6) Make the ganache: In a medium-sized bowl, heat the 3/4 cup of chocolate chips and the 3 Tablespoons of butter in the microwave for 30 seconds. Stir. Repeat until the chocolate chips are completely melted. Whisk in the red wine. You’ll have a silky ganache.
(7) Spread the ganache on top of the 2/3 of the batter in the pan. Once it’s evenly spread out, top with the remaining brownies batter. Then, take a knife and swirl it through the batter to swirl the ganache and brownie batter together.
(8) Bake in the preheated oven for about 30 minutes, or until the batter is set.
See the swirl? mmmmmmmmmmmmm……….
Cool the brownies in the pan completely on a wire cooling rack. Even though they might be a little crumbly when they’re warm…still cut one to try warm 🙂 Always always the best.
Enjoy alongside a glass of red wine for an extra wine kick.