Red Wine Brownies

 

This is a simple recipe that you can bake on a week night and unique in that it uses red wine. It has a very soft dense texture but my friend and daughter really liked it. You should definitely use parchment paper because this is hard to get out of the pan. I baked this for 27 min. Next time, I might baking it longer at least 30 min or maybe 35 min. This recipe was from Sweet Tooth:100 Desserts to save Room For by Sarah Fennel.

 

Red Wine Brownies - Broma Bakery

Ingredients

1/2 cup unsalted butter

4 ounces bittersweet chocolate, chopped

1 1/2 cups granulated sugar (online recipe calls for 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

Preheat oven to 350°F. Line an 8″x8″ baking dish with parchment paper or oil. (should definitely line with parchment paper)

 

In a small saucepan over low heat, melt the butter. Once melted, add in chopped chocolate, stirring constantly until the chocolate is melted completely. (melted butter, then added chocolate, then added sugar to this)

 

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.

 

Turn the mixer to low and add in cocoa powder, flour, salt, vanilla extract, and wine, beating for an additional 30 seconds.

 

Pour batter into prepared pan and bake for roughly 30-35 mins, or until a knife inserted in the center of the brownies comes out mostly clean. (baked 27 min. next time, would bake a little longer than 27 min)