Before we moved away from New England almost 10 years ago, I had a weekly ritual with two close friends. Lisa, Laura, and I would get together on Wednesday afternoons to spend time together scrapbooking while eating chocolate (and some snacks, but mainly chocolate) and drinking wine. At that time, we each had a scrapbooking project we were individually working on. Lisa provided a workspace filled with an endless amount of scrapbooking accessories and tools. Laura always brought a bottle (or two) of her latest favorite from her wine club membership. As I was just getting started writing this food blog, I always shared some tasty morsels from the kitchen that would later become fodder for a blog post. I miss those times with my two friends. Every June, when Laura’s birthday comes around, I remember those wonderful afternoons of fun and laughter with Lisa & Laura. And I indulge in some red wine and good chocolate in remembrance of Laura.

Today I am sharing a seriously fudgy and rich brownie recipe that reminds me of those times with my friends. Chocolate plays a dual role in the recipe, replacing some of the butter to act as a source of fat in the recipe, while also delivering a deep, rich chocolate flavor. Brown sugar is used instead of white sugar to bring depth and warmth to the final chocolatey confection. Red wine is the secret ingredient here. It endows the brownies with a bolder flavor and moister texture. These are decadent and delicious and perfect for red wine and chocolate lovers!

Red Wine Brownies

Red Wine Brownies (adapted from bromabakery.com) Total Time Required: 1 hour + Cooling Time, Prep Time: 20 minutes, Cook Time: 40 minutes

Ingredients:

• 1/2 cup unsalted butter
• 4 ounces bittersweet chocolate chips
• 1-1/2 cups light brown sugar
• 2 eggs, room temperature
• 3/4 cup cocoa powder
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup red wine

Directions:

Preheat the oven to 350°F. Line an 8″ x 8″ baking dish with parchment paper.

In a small saucepan over low heat, melt the butter. Once melted, add in the bittersweet chocolate chips, stirring constantly until the chocolate is melted completely.

Combine the melted butter with the chocolate.

To the bowl of a standing mixer fitted with a whisk attachment, add the brown sugar. Slowly pour the melted chocolate mixture into the brown sugar with the mixer running on medium speed.

Pour the butter and chocolate mixture into the brown sugar.

Add in the eggs, one at a time, with the mixer still on. Beat for 30 seconds, until the color of the batter lightens just a bit.

Add the eggs into the batter.

Turn the mixer to low and add in the cocoa powder, flour, salt, vanilla extract, and wine, beating for an additional 30 seconds.

Add in the cocoa powder, flour, salt, vanilla extract, and wine.

Pour the batter into the prepared pan and bake for 38 – 40 minutes.

Transfer the batter to the baking dish.

The brownies are done when a knife inserted into the center of them comes out mostly clean. Cool the brownies in the pan on a wire rack.

Cool on a wire rack.

Cut into squares when completely cooled. Store covered at room temperature.

Cool completely and cut into squares to serve.

Here’s to good friends, red wine, and chocolate!  ~Linda

Red Wine Brownies (adapted from bromabakery.com) Total Time Required: 1 hour + Cooling Time, Prep Time: 20 minutes, Cook Time: 40 minutes

Ingredients:

• 1/2 cup unsalted butter
• 4 ounces bittersweet chocolate chips
• 1-1/2 cups light brown sugar
• 2 eggs, room temperature
• 3/4 cup cocoa powder
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup red wine

Directions:

Preheat the oven to 350°F. Line an 8″ x 8″ baking dish with parchment paper.

In a small saucepan over low heat, melt the butter. Once melted, add in the bittersweet chocolate chips, stirring constantly until the chocolate is melted completely.

To the bowl of a standing mixer fitted with a whisk attachment, add the brown sugar. Slowly pour the melted chocolate mixture into the brown sugar with the mixer running on medium speed. Add in the eggs, one at a time, with the mixer still on. Beat for 30 seconds, until the color of the batter lightens just a bit.

Turn the mixer to low and add in the cocoa powder, flour, salt, vanilla extract, and wine, beating for an additional 30 seconds.

Pour the batter into the prepared pan and bake for 38 – 40 minutes, until a knife inserted in the center of the brownies comes out mostly clean. Cool the brownies in the pan on a wire rack. Store covered at room temperature.