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How to make red wine brownies, aka the ultimate winter dessert


Chocolate and red wine are, without a doubt, the ultimate flavour pairing.

And now, with winter drawing in at a frighteningly quick pace, we’re in need of their delicious goodness more than ever.

Just a few weeks ago, we brought you a recipe for red wine hot chocolate – and now we’ve found you the perfect treat to eat alongside it.

Red wine brownies, anyone?

Read more: How to make red wine hot chocolate

Food blogger Butter Me Up Brooklyn came up with the recipe – and it’s an ultimate humdinger, helping you to use up every last drop from your near-empty bottle of wine to create “deep, rich, and fudgey chocolatey brownies”.

To make a batch yourself, you will need…

For the brownies:

120g chopped semi-sweet chocolate
113g butter (cut into pieces)
60ml red wine
2 eggs
100g brown sugar
53g sugar
​2.5ml vanilla essence
62g flour
25g unsweetened cocoa powder
2g salt
½ cup chocolate chips (optional, apparently – but who could say no to a brownie studded with chocolate chips?)

For the glaze:

60g chopped semi-sweet chocolate
21g butter
30ml red wine
A pinch of salt

Read more: 21 delicious gin cocktails you can make at home

The directions – which can be found on ButterMeUpBrooklyn.com – are simple and easy to follow, resulting in a chocolatey ooey-gooey boozy treat every single time.

If you’re not sure which red wine to choose for your recipe, however, don’t despair; most will sit well within your brownie.

However, if you want to dine like a true sommelier, it’s worth searching for a sweeter red wine.

Are you a fan of red wine and chocolate?

Are you a fan of red wine and chocolate?

Speaking with Serious Eats, Juliette Pope – from Gramercy Tavern – advises: “Make it a sweet wine. That is the key. Dry is out for this one.

“Vintage-style port is a tried and true classic, but think Italy and France for a number of interesting, less costly and less high-alcohol options, from a sweet sparkler like France's unique Cerdon du Bugey rosé or Italy's Moscato d'Astimore, robust reds like the French Banyuls from the rocky Roussillon coast or the Italian Recioto di Valpolicella, essentially a sweet version of Amarone.”

Sounds delicious – we know what we’re cooking up tonight…


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