Preheat oven to 350 degrees F. Line a 9"x13" baking pan with foil or parchment paper, then grease the foil or parchment paper with butter (this will make things a lot easier when you cut the brownies up).
Make sure the foil or parchment paper is cut long enough so it goes up and over the ends of the pan, so that when brownies are done you can lift them out of the pan by pulling on the excess foil or parchment flaps.
Whisk the flour, cocoa powder, espresso powder, salt and baking powder together in a small mixing bowl and set aside.
Beat the butter with the sugar in a large mixing bowl until combined and light and fluffy (I used my electric handheld mixer, but you could just use a whisk if you want).
Beat the eggs in one at a time, beating well after each addition, then mix in the vanilla extract and red wine.
Add the dry ingredients to the wet ingredients and, using a large spatula or wooden spoon, mix together just until the everything is mixed together.
Pour the brownie batter into the prepared baking pan and bake in preheated oven for ~20-25 minutes or until a toothpick inserted in the center of the pan comes out clean.
While the brownies bake, make the Red Wine Chocolate Ganache Frosting.
When the brownies are done baking, remove from oven and allow them to cool completely.