Today, 7 July, is World Chocolate Day, and what would be better than freshly baked chocolate brownies – but with a twist.
Indulgent, rich, and with just a hint of sophistication – these red wine brownies are a decadent twist on a classic favourite. Infused with the bold, fruity notes of Cabernet Sauvignon, each bite delivers deep chocolate flavour and a velvety texture. Whether you’re baking for a dinner party or simply treating yourself, this easy recipe is guaranteed to impress – especially when served warm with vanilla ice cream and a glass of the same wine.
Ingredients:
1 cup unsalted butter, melted
1 cup brown sugar
1 cup white sugar
3 large eggs, at room temperature
1 tsp (5ml) vanilla extract
1/2 cup (125ml) Cabernet Sauvignon
1 1/2 cups (375ml) Cocoa powder, sifted
3/4 cup cake flour
A sprinkling of sea salt
Method:
1. Preheat the oven to 180C and line a medium-sized, square baking tin with baking paper. Lightly grease the baking paper with cooking spray.
2. In the bowl of a stand (or hand) mixer, add the butter and brown and white sugar. Mix well and add the eggs, one at a time.
3. Increase the speed and mix the egg and sugar mixture for 4 minutes, until pale and aerated.
4. Add the Cabernet Sauvignon and vanilla extract and whisk to combine.
5. Add the cocoa, flour and salt and use a spatula to fold into the wet mixture until just combined (don’t over mix).
6. Gently spoon the mixture into the prepared tin, smoothing the top and bake for 20-25 minutes or until just cooked.
7. Remove from the oven and allow to cool slightly before slicing into squares. Dust with more cocoa and serve warm with vanilla ice-cream and a glass of your favourite Cab Sav.
Recipe: Robertson Winery
