We tend to drink a lot of red wine in this house. In fact, one evening we were having some dish that would go well with a white and out of all of the bottles of wine we have in this house, not one was white, except for the one bottle of sparkling wine we have. Apparently we really like our reds. So, it’s not unusual for us to have a bottle of red open around here from time to time. In fact, we had a great Cabernet Sauvignon from Cask and Barrel sitting on our counter yesterday so I decided to use the rest of it up in these delicious red wine brownies.
These brownies are simple enough to make, but they are definitely rich. I tend to cut them into smaller pieces and savor each and every bite. If you love chocolate and red wine, then these are the brownies for you. They have a bit of red wine in the brownies themselves and in the chocolate ganache you pour over them.
These brownies are impressive enough to serve as a dessert after a nice dinner or maybe even as a sweet side during a wine tasting. You’re definitely bound to receive a few compliments on them. As you can see, I served mine up with some vanilla bean ice cream. I definitely recommend giving these a try. You can thank me later.
RED WINE BROWNIES WITH CHOCOLATE GANACHE
Serves: At least 9 (could serve more if sliced into smaller pieces)
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
For the brownies:
- Preheat the oven to 350F. Prepare an 8×8 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
- Melt the butter in a small pot over low heat. Add the chocolate and stir until smooth. Remove the pot from the heat.
- Whisk together the flour, cocoa powder, and salt in a bowl and set it aside.
- Beat the eggs in a large bowl and stir in the vanilla. Whisk in the sugar until combined.
- Gradually whisk in the chocolate and butter mixture into the egg mixture. Mix until just combined. Stir in the red wine.
- Using a rubber spatula to mix, add the flour mixture in gradually. Mix until just combined.
- 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:
- Heat the heavy cream in a small sauce pan until it just begins to boil.
- Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes.
- Stir the chocolate mixture slowly until all the chocolate is melted and the mixture is smooth.
- Add in the red wine and stir until mixed.
- Pour the ganache over the cooled brownies. Let sit for at least 20 minutes. Chill the entire pan for 7 hours or overnight.
NOTES: Make sure to wipe the knife clean after each slice when cutting the brownies. This makes cutting the brownies easier and it makes for cleaner slices.
Recipe from DessArts