red wine brownies in a stack

I can’t believe it’s been months since I’ve posted a brownie recipe. What’s wrong with me? Where has my sanity gone? Thank god I’m comin’ back with these BOMB RED WINE BROWNIES. Hubba hubba. 

Being a girl who likes to stay fit, I constantly struggle with the decision of drinks or dessert. Because, like, I want both. But too often I choose one over the other in an attempt to not over-indulge. Right, girls? You know what I’m talking about!

Well struggle no more, because this homemade brownie recipe is the best of both worlds: a boozy brownie spiked with red wine. It’s thuuu guuud.

Why so good? Well, obviously because red wine. But in addition, this red wine brownie recipe cuts back on the butter in favor of extra chocolate. The chocolate acts as a fat in the recipe, while also delivering that chocolate flavor, resulting in a seriously rich brownie.

I also used a high-quality cocoa powder (Rodelle Baking Cocoa aka the only cocoa powder I use. Though I am a brand ambassador for them, this is not a sponsored post; I am just so totally in love with their products and can’t recommend them highly enough).

Last, brown sugar is a must. It adds a wonderful warmth that you just don’t get with granulated sugar. I almost exclusively use brown sugar in my brownie recipes, and suggest you do too—just sub it 1:1.

red wine brownies

Tips for making these red wine brownies

Use unsalted butter—Typically, I prefer using unsalted butter in my brownies because I like to control the amount of salt that goes into them. I always add a pinch of salt to draw out that rich cocoa flavor, but adding a pinch of salt on top of salted butter is a bit too much, you know?

Use room temperature ingredients—When you put the brownies in the oven, you want them to start cooking right away. If you use chilled eggs and butter, the brownies will first have to heat up in the oven and then cook, which will result in an uneven bake.

Use a good quality red wine—You don’t need to buy the most expensive wine at the store, but something better than a two buck chuck is a good call. Remember: the better the ingredients, the better these red wine brownies will taste!

Bake until mostly cooked—You want to bake these brownies until they’re mostly cooked, but not all the way done. To test this, stick a knife in the middle of the pan; if it comes out mostly clean, take the brownies out. They’ll continue cooking in the hot pan and will wind up being super fudgy and moist.

red wine brownies

Anywho. It being Monday and all, I’m destined to watch The Bachelor with some girlfriends (go ahead, judge me, I hate myself for it) and nosh on these red wine brownies. Best. Night. Ever.

Print

Red Wine Brownies

Scale

Ingredients

  • 1/2 cup unsalted butter
  • 4 ounces bittersweet chocolate, chopped
  • 1 1/2 cups light or medium brown sugar
  • 2 eggs, room temperature
  • 3/4 cup cocoa powder
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup red wine

Instructions

  1. Preheat oven to 350°F. Line an 8″x8″ baking dish with parchment paper or oil.
  2. In a small saucepan over low heat, melt the butter. Once melted, add in chopped chocolate, stirring constantly until the chocolate is melted completely.
  3. In a standing mixer with a whisk attachment, add in brown sugar. Slowly pour melted chocolate mixture into brown sugar with the mixer running on medium speed. Add in eggs, one at a time, with the mixer still on. Beat for 30 seconds, until the color of the batter lightens just a bit.
  4. Turn the mixer to low and add in cocoa powder, flour, salt, vanilla extract, and wine, beating for an additional 30 seconds.
  5. Pour batter into prepared pan and bake for roughly 40 mins, or until a knife inserted in the center of the brownies comes out mostly clean.

More fudgy brownie recipes from Broma Bakery:

How to Make Boxed Brownies Better

Bakery Style Whole Wheat Brownies

Beer Brownies

Mocha Brownies with Coffee Frosting and Oreos

Blackberry Cheesecake Brownies

78 comments

Amy
Reply

If I wanted to make these brownies in advance of an event, do they freeze/thaw well?

Sarah | Broma Bakery
Reply

I haven’t frozen them, but I would say freeze the batter in the pan, and bake them the day before you need them. That way they can be as fresh as possible

Ingrid
Reply

Can you substitute other flour, have a daughter that loves Brownies?
Like Barley flour?

Sarah | Broma Bakery
Reply

Hi Ingrid! I have not tried, but since it’s only 1/4 cup in the recipe, that should be fine.

Lisa rupkus
Reply

Just to clarify… is 1/4 cup of flour right?

Sarah | Broma Bakery
Reply

Correct!

Amber Worden
Reply

I don’t have a stand mixer, can I use a hand mixer? I do have a stick blender with whisk attachment, but that might be a bit much to hold the entire time. Thoughts?

Sarah | Broma Bakery
Reply

Hi Amber! Yes, you can use a hand mixer!

Ainslie
Reply

You genius! My new go to brownie recipe! Thank you

christina
Reply

just made these! If you like super thick, rich, and fudgey, like me, these are definitely for you! (I also added some chocolate chips into the batter before baking). Also, you cant even taste the red wine (at least not in mine)!

Ann Marie
Reply

Amazing taste. My co workers loved them. My only issue was they cracked so much after just 30 minutes they were hard to cut without falling apart.

tERRI
Reply

I made these and they were great however for clarification do you pack the brown sugar like you do for other cookie recipes or just shake it out. They were a hit at home and the office. I am having them for dessert tonight with some vanilla ice cream and a raspberry sauce….

Sarah | Broma Bakery
Reply

Hi Terri! I pack the brown sugar. You should always pack brown sugar when you see it being used in a recipe, unless the recipe specifically specifies otherwise 🙂

christina
Reply

THese are AMAZING, I’VE MADE THEM TWICE!!! Definitely ONE OF MY TOP 3 BROWNIE recipes EVER ( ITS THESE AND YOUR MOCHA BROWNIES), SUPER fudgeY & RICH, AND IF YOU’RE A CHOCOHOLIC LIKE ME-FINALLY A recipe WITH enough OF A CHOCOLATE PUNCH. LITERALLY HAD A FOOD-GASM EATING THESE.
ALSO, WOULD THESE BE GOOD FOR YOUR BROWNIE STUFFED CHOCOLATE CHIP COOKIES? I know you said a box mix, but I figured since these were really fudgey would they work as well?- I have half a batch left cause I was thinking about using the other half to mix into your no churn coffee ice cream (instead of the oreos)?

Rumeysa
Reply

Hi Sarah! Could I replace the red wine with almond milk?

Sarah | Broma Bakery
Reply

Yes!

Julie
Reply

Well…I had planned on a baked apple crisp with caramel sauce for Christmas dessert but your Red Wine Brownies look fabulous and will now be my dessert! I can’t wait to try them!

Tom Sutton
Reply

What type of red wine, sweet, dry, or middle of the road?

Sarah | Broma Bakery
Reply

A middle of the road will be best. Though something a little more full-bodied will come through in the brownies more 🙂

Michele
Reply

Hi, I have been making these nonstop since trying this recipe for New Year’s Day 2018, and I keep forgetting to leave you a comment telling you that they are literally the best brownies ever. They are so fudgy and squishy, it’s my dream brownie. So, thank you. 😀

Kara Mathys @Wellnessgrit
Reply

These red wine brownies are so Instagrammable and adorable! As you know I made it a short while ago and it was lovely! Thx for sharing!

Sofi | Broma Bakery
Reply

Thank you! So happy you liked them 🙂

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