If you’re looking for a dessert that feels indulgent, bold, and a little unexpected, red wine brownies might just be your next kitchen adventure. They’re rich, fudgy, and have layers of chocolate that pair beautifully with the subtle fruit notes of wine. Think of it as the grown-up cousin of your classic chocolate brownie—still chewy and chocolatey, but with a surprising depth of flavor.
Today, I’m walking you through how to make red wine brownies step-by-step, along with tips, variations, and a few fun twists. Grab your whisk, your favorite bottle of cabernet, and let’s bake!
Why Red Wine in Brownies?
Chocolate and wine have always been a match made in heaven. Both are bold, complex, and filled with flavor notes that can balance or amplify one another.
When you pour red wine into brownie batter, you’re not just adding liquid—you’re layering in fruity undertones like blackberries, cherries, or plums. Cabernet, merlot, or even a red blend can transform a standard brownie into a red wine chocolate dessert that feels fancy without being fussy.
It’s a little like turning your weeknight chocolate craving into something you’d serve at a dinner party.
Ingredients for Red Wine Fudge Brownies
Here’s what you’ll need to whip up a batch:
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup dry red wine (Cabernet Sauvignon is excellent)
- 1 cup semi-sweet chocolate chips
Optional add-ins:
- Graham cracker toffee pieces for crunch
- A sprinkle of sea salt on top for contrast
- Dark chocolate chunks for extra decadence
How To Make Red Wine Brownies
- Prep the oven – Preheat to 350°F (175°C). Grease a 9×9 baking dish or line it with parchment paper.
- Mix dry ingredients – In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Combine wet ingredients – In a larger bowl, whisk melted butter and sugar until glossy. Add eggs one at a time, then stir in vanilla extract.
- Add the wine – Slowly pour in the red wine, stirring until smooth. It may look a little loose—that’s normal.
- Fold it together – Gently fold in the dry ingredients until just combined. Don’t overmix. Stir in chocolate chips (or chunks).
- Bake – Spread the batter evenly into the dish. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few fudgy crumbs.
- Cool & serve – Let brownies cool before cutting. For presentation, serve each chocolate brownie on a red plate with a drizzle of melted chocolate or a dusting of powdered sugar.
Flavor Notes You Can Expect
- Fudgy texture – These aren’t cakey brownies. They’re moist, dense, and chewy.
- Hints of fruit – Depending on your wine, you’ll taste subtle cherry, blackberry, or plum undertones.
- Bittersweet balance – The cocoa and chocolate chips keep the sweetness in check.
- Aromatic finish – As they bake, your kitchen will smell like a chocolate cabernet brownie dream.
Variations To Try
- Triple Chocolate Cabernet Brownies – Add white chocolate chunks and dark chocolate drizzle for a three-layer chocolate effect.
- Fudgy Red Velvet Brownies – Add a few drops of red food coloring and cream cheese swirls.
- Red Wine Toffee Crunch – Fold in graham cracker toffee pieces for a caramel-like crunch.
- Extra Boozy Brownies – Brush the top with a tablespoon of warmed wine right after baking.
Pairing Ideas
Red wine brownies are versatile. You can serve them on their own, or make them part of a larger dessert spread:
- With a scoop of vanilla or coffee ice cream
- Alongside a glass of the same red wine used in the batter
- With fresh berries for contrast
- As part of a wine-and-chocolate tasting night
Tips for Success
- Use a dry red wine—sweet wines can make the brownies cloying.
- Don’t overbake. Brownies should be chewy, not dry.
- Let them cool before slicing. They firm up as they set.
- If you want sharper edges, chill the brownies in the fridge before cutting.
Tips for Trying This Recipe
- Bake a test batch first if you’re planning to serve these at a dinner party. Different wines can change the flavor noticeably.
- For an extra glossy top, whisk sugar and eggs for an extra minute before adding butter.
- If you’re worried about kids or guests who don’t drink alcohol, don’t stress—the alcohol mostly cooks out, leaving flavor behind.
- To make it even more indulgent, frost with chocolate ganache made with cream and a splash of wine.
Final Thoughts
Red wine brownies aren’t just another dessert—they’re a little slice of indulgence that brings together two of life’s best treats: wine and chocolate. They’re chewy, fudgy, and perfect for when you want to impress without overcomplicating things.
So, the next time you’re opening a bottle of cabernet, save half a cup for these brownies. Your taste buds will thank you.
Red Wine Brownies
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×9 inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a larger bowl, whisk melted butter and sugar until smooth and glossy.
- Add eggs one at a time, whisking well after each. Stir in vanilla extract.
- Slowly pour in the red wine and whisk until smooth.
- Fold in the dry ingredients gently, just until combined.
- Stir in the chocolate chips (and any optional add-ins).
- Spread the batter evenly into the prepared pan.
- Bake for 30–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Let brownies cool completely before cutting into squares.
Notes
- Use a dry red wine like Cabernet Sauvignon, Merlot, or Shiraz. Sweet wines can make the brownies too sugary.
- The alcohol mostly bakes off, leaving behind flavor. If you want no alcohol, swap the wine with strong brewed coffee.
- Brownies taste even better the next day once the flavors settle in.
- For neat slices, chill the brownies for 30 minutes before cutting.
FAQs About Red Wine Brownies
1. Does the alcohol cook out of red wine brownies?
Mostly, yes. The heat evaporates most of the alcohol, leaving behind flavor. Small traces may remain, but it’s not enough to make the dessert boozy.
2. What’s the best wine to use?
A dry red like Cabernet Sauvignon, Merlot, or Shiraz. Avoid sweet dessert wines—they can overpower the chocolate.
3. Can I make these ahead of time?
Absolutely. Red wine brownies taste even better the next day once the flavors meld. Store them in an airtight container at room temperature for up to 3 days.
4. Can I freeze red wine brownies?
Yes! Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
5. Can I make them gluten-free?
Yes, just swap the all-purpose flour for a gluten-free flour blend.
6. What if I don’t drink wine?
You can substitute strong brewed coffee for a similar depth of flavor, though it won’t taste exactly the same.
