How about a simple Valentine’s gift of wine and chocolate…but in this case some homemade brownies that have been kissed with red wine? I think nothing says ‘I love you’ more than a personal effort with gifts you make and really…who doesn’t love brownies! These Red Wine Chocolate Brownies are rich with toasted walnuts and a fabulous red wine chocolate glaze. Perfect? Maybe more than perfect; these are seriously divine brownies…they need a new name, something much more elegant.
While I enjoyed my last one today with a cup of coffee while writing this post, they are the perfect brownie to enjoy with a glass of red wine. Deep, dark chocolate is every so slightly accented with wine for a sophisticated yet subtle touch. This is no kids treat but a decadently rich adult dessert; they shot quickly to the top of my list of brownie favorites when I first made them years ago…it’s about time I shared them with you again!
I’ve made these a couple of times and switched up wines so use one you love to drink. I’ve done both Pinot Noir and Cabernet Sauvignon and loved both so my recommendation would be to pick the wine you want to drink and use it for the recipe and serve them with the same wine. This is truly a match made in chocolate heaven!
Maybe it’s prophetic what I’m going to divulge to you now because of a conversation I had just the other day with a blogging friend. We had just discussed how neither of us share recipes using pre-made mixes and then this happened. I was in a huge pinch for time and needed to get these brownies made, photographed and packaged to deliver to a friend who was a prisoner in her home with a serious cold. I was on a mission of mercy I tell you…but without enough time. So…don’t hate me but I used a packaged mix. Yes I did! I’ve shared the original recipe but if you’re in a pinch too? These were still amazing.
I buy a large box of Ghirardelli Triple Chocolate Brownie Mix (bittersweet, semi-sweet and milk chocolate chips) from Costco since it’s great to have on hand when kiddos come visit; whether planned or spur of the moment. As far as prepared mixes go, these are the best in my book. I saw that box in the cupboard as I was rushing like a crazy woman and decided to try it for grins…and honestly I’m still smiling. Making a couple of easy additions and adding that scrumptious chocolate wine ganache to the top made these pre-mixed brownies pretty spectacular. I did not share that with my friend (um, though she reads my blog, so now I’m busted) and she loved them.
So, if you’re so inclined (and I won’t tell), simply make according to the package directions for one mix and add 2 Tbsp of red wine and the toasted walnuts for the brownies and finish with the recipe for the icing. My preference is to under-bake them a bit. I like my brownies with more of a gooey texture but if you prefer them with a cake texture, follow the directions on the box.
Either way, nothing says ‘I love you’ more than this simple gift of love whether made from scratch or a prepared box mix. Make them for your loved one; whether that be your significant other, your mom, or your neighbor; who doesn’t need a little red wine and chocolate love?
Happy Valentine’s Day!
- 2 eggs
- 3/4 cup sugar
- 1 tsp vanilla
- 1/2 cup butter, melted
- 2 Tbsp Red Wine
- 3/4 cup Ghirardelli sweet ground cocoa
- 2/3 cup unbleached all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chopped, toasted walnuts
For the Chocolate and Red Wine Glaze
- 4 Tbsp unsalted butter
- 1 oz semi-sweet chocolate
- 1/4 cup granulated sugar
- 3 Tbsp Red Wine
To Make the Brownies:
- Preheat oven to 350°F.
- Combine eggs with sugar and vanilla; add butter and wine. Stir cocoa with flour, baking powder and salt. Combine with egg mixture; add nuts. Spread into greased 8 x 8-inch pan.
- Bake 25 to 30 minutes. Allow to cool before glazing.
To Make the Chocolate and Red Wine Glaze:
- Melt butter over medium heat. Reduce heat to low and add chocolate, sugar and wine. Continue heating over low heat stirring often, until mixture is smooth - don't let it boil.
- Spoon the hot glaze over the cooled brownies and let stand for a minimum of an hour; refrigerate to firm quicker.
- Use a knife warmed in a glass of hot water to make smooth cuts through the glaze; wipe the knife and rewarm it after each cut.
If using a brownie mix, simply add 2 Tbsp of wine to the batter and stir in the toasted walnuts and bake. Complete the recipe using the ganache.
I tested my brownies at 25 minutes and that was it for me. I like mine 'just' done and not dry so while the toothpick did not have any dough clinging to it, it was just slightly damp with chocolate...and perfectly moist. This is a very rich and dense dough...over-baking would not be good!
I posted these years ago but it was time for a photo redo!