Red Wine Brownies Recipe | DessArts (2024)

Ingredients

For the brownies

• ½ cup unsalted butter
• 6 oz chopped bittersweet chocolate
• ½ cup cake flour
• ½ cup cocoa powder
• ½ teaspoon salt
• 3 eggs
• 1 tablespoon vanilla
• 1 ½ cups sugar
• ¼ cup red wine, full bodied

For the ganache topping:

• 6 ounces chopped bittersweet chocolate
• ½ cup heavy cream
• 2 tablespoons red wine, full bodied

Instructions

For the brownies:

1. Preheat the oven to 350F. Prepare an 8x8 inch pan by brushing with butter on the inside and lining it with parchment paper. Use paper longer than the pan so that it hangs off two of the opposite sides. This will make it easier to pull out the brownie slab later
2. Melt the butter in a small pot over low heat. Add the chocolate and stir until smooth. Remove the pot from the heat.
3. Whisk together the flour, cocoa powder, and salt in a bowl and set it aside.
4. Beat the eggs in a large bowl and stir in the vanilla. Whisk in the sugar until combined.
5. Gradually whisk in the chocolate and butter mixture into the egg mixture. Mix until just combined. Stir in the red wine.
6. Using a rubber spatula to mix, add the flour mixture in gradually. Mix until just combined.
7. Pour the batter into the prepared pan. Bake for 25 minutes or until a toothpick comes out clean. Cool for one hour.

For the ganache

1. Heat the heavy cream in a small sauce pan until it just begins to boil.
2. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes.
3. Stir the chocolate mixture slowly until all the chocolate is melted and the mixture is smooth.
4. Add in the red wine and stir until mixed.
5. Pour the ganache over the cooled brownies. Le it sit for at least 20 minutes. Chill the entire pan for 7 hours or overnight.

From dessert to dessART:

1. To remove the brownies from the pan, first run a thin knife along the sides pf the pan. Then tilt the pan to an angle and gently remove the slab with your hand. Peel off the parchment and lay it down on a cutting board.
2. With a sharp chef’s knife, cut off the edges to create a nice straight edged slab. (Feel free to snack on the brownie scraps you just cut off.)
3. Using a ruler, make small score marks every two inches on one side. Clean your chefs knife and make a nice clean cut every two inches. Clean your knife between each cut to keep those squares looking perfect. THIS IS VERY IMPORTANT TO MAKING IT LOOK NEAT.
4. Using a ruler, score each smaller two inch slab every two inches and cut them to get two inch square brownie pieces. Again, clean your knife between cuts.
5. Dust the pieces with cocoa powder. Using a small heart shaped cookie cutter, make small heart imprints on each piece by pressing the cutter into the powder. If the cutter gets too dirty you will have to wipe it off before using it again.

This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.