Red Wine Brownies
“Decadent red wine brownies are happening over here. I gifted these bougie treats to friends as a way to encourage some good old self-care. They were such a huge hit that I’m making them again on New Year’s Eve. In the brownies is @creamfamilywines delicious Cherrycream Pinot Noir. This wine is so wonderful. It’s balanced, mellow, fruity but also grapey. I also like that the bottle is a screw top. It made serving on the fly easy. I got this wine as a gift but I’m so glad I tried it. I get lost in the wine store so having an option I know I like is great. I ended up buying several bottles to give as hostess gifts.” —@njfoodventure
Wine in brownies, who would’ve thought! Would you give them a try?
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/4 cup of unsalted butter
2 large eggs at room temperature
1 egg white
1 teaspoon vanilla extract
1/4 cup Cherrycream Pinot Noir
1/2 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F.
- Line 8×8 square baking dish with parchment paper and spray bottom with cooking spray.
- Whisk dry ingredients (flour and sugar) in a microwave-safe bowl warm butter at 50% power for approximately 30 seconds or until warmed and soft.
- In a stand mixer beat using the whisk, whisk the butter, then add eggs, egg white, vanilla, and wine until combined.
- Switch to the paddle attachment and combine the dry ingredient allowing some of the dry ingredients to not mix all the way through.
- Fold in chocolate chips which will incorporate all the dry ingredients together without over mixing.
- Bake for 25-30 minutes or until the toothpick has a couple of crumbs left.
- Allow cooling in the pan for 15 minutes.
- Then transfer to a wire rack to cool completely before cutting. And enjoy!