Make these luscious and easy red wine brownies this Valentine’s Day. They bake up rich and fudgy, with the red wine deepening the chocolate flavor in every bite. Ready in about 30 minutes, these brownies make a memorable romantic dessert or a cozy treat for any special evening.
Chocolate and wine are a match made for celebrating. These red wine brownies combine both favorites into one decadent bar: fudgy, moist, and full of flavor from a splash of red wine. Serve them with a glass of the same wine for an indulgent pairing.
These bars are ideal for Galentine’s, Valentine’s Day, or any time you want a slightly elevated brownie. They disappear quickly at gatherings—if you have leftover wine, try turning it into mulled wine for sipping while the brownies bake.
Table of Contents
Why You’ll Love This Recipe
- Unique flavor: The wine adds subtle fruity notes that boost the chocolate without overpowering it, leaving friends guessing the secret ingredient.
- Great way to use leftover wine: A few sips left in the bottle? Add them to the batter for extra depth instead of wasting them.
- Quick and simple: This recipe uses common pantry ingredients and comes together quickly, making it practical for weeknights or last-minute treats.
- Adapted from a reliable fudgy brownie base for consistent, dense results.
Ingredient Notes
- Bittersweet chocolate: Bittersweet chips or chopped chocolate work well because their slight bitterness complements the wine. Use good quality chocolate for the best flavor.
- Red wine: Choose a full-bodied, fruity red such as Cabernet Sauvignon, Merlot, or Zinfandel. The wine should be pleasant to sip—it will boost the overall flavor.
- Unsweetened cocoa powder: Adds extra chocolate intensity. Use a reputable brand for deeper cocoa flavor.
See the recipe card below for exact ingredient amounts and measurements.
Recipe Variations
Double the batch: Bake in a 9×13 pan if you need more brownies; baking time will be closer to 35 minutes.
Drunken cranberries: Soak 1/2 cup dried cranberries in the red wine, warm briefly on the stove, cool, then fold into the batter for a fruity contrast.
Mulled wine option: Substitute mulled wine (about 1/4 cup) for a festive spice-forward twist.
Cream cheese swirl: For cream cheese swirls, beat 1 cup cream cheese with 1 egg, 1/4 cup sugar and 1/2 teaspoon vanilla until smooth. Drop spoonfuls on top of the batter and use a knife to swirl gently before baking.
How to Make Red Wine Brownies
- Melt chocolate and butter: Use a double boiler or a heat-safe bowl over gently simmering water. Stir until smooth.
- Remove from heat and whisk in the unsweetened cocoa powder. Allow the chocolate mixture to cool slightly so it won’t scramble the eggs.
- Make the batter: In a mixer or by hand, beat eggs and sugar until the mixture lightens slightly. Add vanilla and red wine and mix until combined.
- With the mixer on low, pour the warm melted chocolate into the egg mixture slowly, or fold it in by hand to combine without overbeating.
- Add dry ingredients: Fold in the flour and salt with a wooden spoon until just combined; do not overmix.
- Bake: Pour batter into a lined 8-inch square pan and bake at 350°F for about 30 minutes, until the top is shiny and the center is still dense. Let cool in the pan 20 minutes before transferring to a rack to cool completely, then cut into squares.
Expert Tips
Choose the right wine. A full-bodied, fruity red like Cabernet, Merlot, or Zinfandel complements bittersweet chocolate best.
Don’t overbake. Remove the brownies when the edges are set, the top is shiny, and the center remains dense. They will finish setting as they cool, which keeps them fudgy.
Measure accurately. A kitchen scale yields consistent results. If you use measuring cups, gently spoon flour into the cup and level it—avoid packing it down.
Use room-temperature eggs. Room-temperature ingredients blend more uniformly and help the batter come together smoothly.
Storage Tips
Store: Once completely cool, keep brownies in an airtight container at room temperature for up to 5 days.
Freeze: Wrap cooled brownies tightly in plastic wrap and place in a freezer-safe bag or container for up to 1 month. Thaw at room temperature for a few hours before serving.
Recipe FAQ
Full-bodied reds pair best with bittersweet and dark chocolate. Cabernet Sauvignon is a great choice; Merlot or Zinfandel also work well.
Yes. Cooking with wine is common in both savory and sweet recipes; it adds fruity, complex notes as the alcohol cooks off.
Reduce the wine on the stove: simmer 1/2 cup until it concentrates to about 1/4 cup. This creates a stronger, more concentrated wine note in the batter.
Related recipes
If you enjoyed these brownies, try these other chocolate-forward recipes.
Bailey’s Brownies from Scratch
Chocolate-Covered Strawberry Brownies
Bourbon Pecan Pie Brownies
Hot Chocolate Brownies
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Easy Red Wine Brownies
Ingredients
- 1 cup (170 g) bittersweet chocolate, chopped (or chocolate chips)
- ½ cup (113 g) unsalted butter (1 stick), cut into quarters
- ¼ cup (25 g) unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 ¼ cups (250 g) granulated sugar
- 1 teaspoon (5 ml) pure vanilla extract
- ¼ cup (60 ml) red wine (Cabernet Sauvignon or Merlot)
- 1 ¼ cups (156 g) unbleached all-purpose flour
- ½ teaspoon (2 g) salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper and set aside.
- In a makeshift double boiler over low heat, melt the chocolate and butter together, stirring occasionally. Remove from heat and whisk in the cocoa powder. Let the mixture cool slightly.
- In a mixing bowl, beat the eggs and sugar on medium-high speed for about 1 minute until slightly lightened. Reduce speed and add the vanilla, red wine and a pinch of salt, mixing until combined.
- Slowly pour the warm chocolate into the egg mixture while stirring on low (or fold in by hand). Mix until smooth and even.
- Fold in the flour and remaining salt with a wooden spoon until just combined. Avoid overmixing.
- Pour batter into the prepared pan, spread to the edges, and bake for about 30 minutes. The top should be shiny and the center still dense. Remove from oven and allow to cool in the pan for 20 minutes, then lift out and cool completely on a wire rack before slicing.
Notes
Store: Keep brownies in an airtight container at room temperature for up to 5 days once fully cooled.
Freeze: Wrap cooled brownies in plastic wrap and freeze for up to 1 month. Thaw on the counter before serving.
Serving: 1 brownie — Calories: 227 kcal. Carbs: 30 g; Protein: 3 g; Fat: 11 g; Saturated Fat: 6 g; Sugar: 20 g.