The craving I had the other night for rich, chocolaty, fudgy brownies too strong to resist.  I was ready to pour the deep dark mixture into the pan, when my glass of wine caught my eye.  Could I add wine to this bowl of gratification and make it perhaps ethereal? Pausing for a brief moment to think if this would work, I pushed all hesitation out of my mind and reached for the bottle. I was once told if you take a  bite of chocolate then a sip of red wine, the flavors melt perfectly together. Red wine in a brownie — what can I say other than it’s heavenly.

My Red, Red Wine Brownies include at least a ¼ cup of the red stuff.  I went with a full- bodied Syrah and while I was a bit cautious with the vino, you could add a bit more if you want, but be careful not to make the batter too thin.  The end result is an intensified chocolate flavor and a color that changes from a deep, dark brown to a subtle claret-colored.  Each chocolatey bite is blended with the fruity, peppery notes of the wine.  Make a pan of these and maybe open another bottle … cheers!

Red, Red Wine Brownies

What’s better than a 1 bowl recipe! This brownie recipe can be made literally at the last minute. The type of red wine you use will give this recipe the additional layering flavors. I chose to work with a full bodied Syrah because that’s what I had on my bar. A cabernet or a pinot noir would be just nice.

 Servings 12


  • 4 squares 1 oz each unsweetened chocolate

  • ¾ butter room temperature

  • 2 cup sugar

  • 3 eggs room temperature

  • 1 teaspoon vanilla

  • 1 cup all-purpose flour

  • ¼ cup red wine

  • 1 cup chopped walnuts or pecans optional


  1. Preheat your oven to 350*

  2. Spray a 13 x 9 inch pan with baking spray and then line with two pieces of parchment paper. You want a piece on the bottom and then another piece laying across the other so you can easily lift the cooked brownies out.

  3. Either in a double-boiler or in the microwave, combine the chocolate and butter and melt, stirring until completely melted, then add the sugar, combining thoroughly. Add the eggs and vanilla and then alternately add the flour and wine. If you’re adding nuts, add at the end.

  4. Pour the batter into a greased 13x9 pan and bake for 35-minutes. Do Not over-bake. Let the brownies completely cool in the pan before removing and cutting into squares.

Recipe Notes

Adapted from All