What should you do with that last glass of wine when there’s just a few sips left?
Do you save it hoping it will be OK the next day, pour it down the sink with a little guilt, or simply drink it because it seems a shame to waste it?
If you ask me, the best answer is to turn it into something better: bake it into brownies. A splash of red wine deepens chocolate flavor and gives fudgy brownies a grown-up twist.
These brownies get a double dose of chocolate from chopped semisweet chocolate and unsweetened cocoa powder. If you like extra texture, fold in a handful of chocolate chips. The wine intensifies the chocolate, adding warmth and depth without overpowering the dessert.
Don’t skip the glaze. It takes only a few minutes to make while the brownies bake, and a thin layer of chocolate-wine glaze turns an ordinary pan of brownies into an elegant, glossy treat. As the glaze sets, the wine flavor becomes more pronounced and the top gains a chewy, fudgy finish.
Red Wine Chocolate Fudge Brownies
Makes one 8×8 pan
For the brownies:
4 ounces (120 grams) semisweet chocolate, chopped
1/2 cup (113 grams) butter, cut into pieces
1/4 cup (60 ml) red wine
2 large eggs
1/2 cup (100 grams) brown sugar
1/4 cup (53 grams) granulated sugar
1/2 teaspoon (2.5 ml) vanilla extract
1/2 cup (62 grams) all-purpose flour
1/4 cup (25 grams) unsweetened cocoa powder
1/2 teaspoon (2 grams) salt
1/2 cup chocolate chips (optional)
For the glaze:
2 ounces (60 grams) semisweet chocolate, chopped
1 tablespoon (14–21 grams) butter
2 tablespoons (30 ml) red wine
Pinch of salt
Preheat the oven to 350°F (175°C). Butter an 8×8-inch pan and line it with two overlapping sheets of parchment paper, letting the edges hang over the sides for easy removal. Butter the parchment as well and set the pan aside.
To make the batter, place the chopped chocolate and butter in a heatproof bowl set over a pan of barely simmering water (a double boiler). Stir occasionally until the chocolate and butter are completely melted and the mixture is smooth. Remove from heat and let it cool slightly.
In a large bowl, whisk together the eggs, brown sugar, granulated sugar, and vanilla until blended and slightly thickened. Pour in the melted chocolate mixture and whisk to combine. Stir in the red wine. Add the flour, cocoa powder, and salt, mixing until the batter is smooth and slightly thickened. Fold in chocolate chips if you are using them.
Pour the batter into the prepared pan and smooth the top. Bake for 15–20 minutes, then test with a toothpick or cake tester: it should come out mostly clean with a few moist crumbs attached. Resist the urge to overbake; these brownies are best when just set in the center and still fudgy. If needed, bake a couple of minutes longer, checking frequently.
While the brownies bake, prepare the glaze. Place the chocolate in a heatproof bowl set over simmering water and stir until melted. Add the butter, red wine, and a pinch of salt, whisking until the glaze is glossy and smooth. When the brownies come out of the oven, pour the glaze evenly over the warm top and spread it to the edges with an offset spatula or the back of a spoon.
Allow the brownies to cool completely in the pan so the glaze can set. Use the parchment overhang to lift the brownies from the pan and transfer them to a cutting board. Slice into squares and serve at room temperature. These brownies keep well in an airtight container for several days; the chocolate and wine flavors continue to meld.
