Dark Chocolate Red Wine Brownies
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5 from 9 votes

Dark Chocolate Red Wine Brownies

These sublimely rich and chocolatey red wine brownies topped with a smooth and velvety ganache frosting are guaranteed to satisfy all of your cravings.
Prep Time15 mins
Cook Time25 mins
Total Time41 mins
Servings: 32 small squares

Ingredients

For the Brownies:

  • 1 cup all-purpose flour
  • 3/4 cup dark unsweetened cocoa powder (I used Hershey Special Dark)
  • 2 tsp. espresso powder
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1 cup (2 sticks) unsalted butter (melted)
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 tsp. pure vanilla extract
  • 2 Tbsp. dry red wine (I used Mirassou Pinot Noir, but any rich & dry red wine would work)

For the Red Wine Chocolate Ganache Frosting:

  • 12 oz dark chocolate (I used semisweet chocolate chips, but you could use any dark chocolate that is chopped up into chunks)
  • 1 cup whipping cream/heavy cream
  • 1+1/2 Tbsp. unsalted butter
  • 1/4 cup dry red wine (same kind used in brownies)
  • 1/4+1/8 tsp. espresso powder

Instructions

For the Brownies:

  • 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.

For the Red Wine Chocolate Ganache Frosting:

  • Place the chocolate, heavy cream and butter in a medium-sized saucepan (nonstick works best) and heat over medium-low heat, stirring constantly with a heat-resistant spatula, until chocolate is completely melted and the mixture is smooth.
  • Add in the red wine and espresso powder and stir until everything is combined. Remove from heat, pour the ganache into a glass dish and stick in the freezer for ~1 hour or until completely set and a frosting-like consistency.
    If it firms up before the brownies have fully cooled, place in the refrigerator until brownies are completely cool.
  • When the ganache is a frosting consistency and brownies are cool, spread the ganache evenly over the brownies.
  • I recommend placing the pan of frosted brownies in the freezer for ~15 minutes before cutting to make the cutting process easier, but it's not necessary (especially if you're not concerned with having clean cut lines).
  • When you're ready to cut the brownies, lift them out of the pan by the foil or parchment paper you lined the pan with. Cut into 32 small squares (or whatever size pieces you desire, but be warned these are extremely rich and a small square goes a long way).
  • Store brownies in an airtight container in the refrigerator for up to 5 days.