Wino Wednesday: Red Wine Brownies

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Hi y’all! Welcome to the first Wino Wednesday linky party! Danielle from Secrets of a Sweet Southern Girl are so excited to be sharing this party and the love of wine with y’all. And because Danielle is awesome! We have a giveaway every week in January. So be sure to check that out at the end of the post.

So for the party and my company this week. I decided to do a little baking with wine. You know the phrase “I love to cook with wine; sometimes I even put it in the food”? That might have been me yesterday.

I modified this recipe for red wine brownie bars, but I ran out of sugar so we didn’t make the icing.

Red Wine Brownie Bars
1 stick unsalted butter
1 ounce unsweetened chocolate, broken up
1 cup granulated sugar2 eggs
1 tablespoon red wine (I used a pinot noir)
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cups all-purpose flour

Red Wine Icing

3 ½ tablespoons unsalted butter
1 oz unsweetened chocolate
4 1/2 tablespoons granulated sugar
3 tablespoons red wine
Preheat oven to 350 degress F. Line an 8 inch square metal pan with foil and grease bottom of pan only or spray the bottom with cooking spray. Don’t spray the sides.
Melt butter in a medium saucepan set over medium heat. Reduce heat to low and add chocolate. Stir until chocolate melts, then add sugar. Continue heating for about 30 seconds to dissolve some of the sugar. Remove from heat and let cool for 5 minutes.
Whisk the eggs, wine, baking powder and salt together in a mixing bowl. Make sure you’ve whisked out any lumps of stray baking powder. Add a small amount of the slightly cooled chocolate mixture to the eggs and whisk until blended, then whisk in the rest of the chocolate mixture. Fold in the flour with a large spatula – the goal is to mix it, but not beat the flour too much. Pour into pan. Drop pan onto counter from about 5 inches once or twice to remove air bubbles. Bake on center rack and bake for 25-30 minutes or until a tester inserted in center comes out clean.
Meanwhile prepare icing. Melt butter over medium heat. Reduce heat to low and add chocolate, sugar and wine. Continue heating over low, stirring often, until mixture is smooth – don’t let it boil. Pour hot wine mixture over fresh-out-of-the-oven brownie/cake base and let stand for an hour or so. The topping should sink down into the cake and settle on top. Let sit until topping has set.

This is the result without the icing (which sounds amazing; I will be making it next time we make the brownies).

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