Got his recipe from Butter Me Up Brooklyn. It was more difficult than I usually go for but with Ed’s help it was more than manageable. Loved the way the chocolate and red wine worked out together, as did my dinner guests, and will definitely make again! My changes are in italics below.
Red Wine Chocolate Fudge Brownies
Makes one 8×8 pan
For the brownies:
4 ounces (120 grams) semisweet chocolate, chopped (I just bought chips.)
1/2 cup (113 grams) butter, cut into pieces (didn’t slice as I was going to melt anyway.)
1/4 cup (60 ml) red wine (Used a mid-priced Merlot.)
1/2 cup (100 grams) brown sugar
1/4 cup (53 grams) sugar
1/2 teaspoon (2.5 ml) vanilla
1/2 cup (62 grams) flour
1/4 cup (25 grams) unsweetened cocoa powder
1/2 teaspoon (2 grams) salt
1/2 cup chocolate chips (optional – I didn’t want the chocolate to completely negate the red wine so I left this out.)
For the glaze: (don’t skip, this really made it special.)
2 ounces (60 grams) semisweet chocolate, chopped
1 tablespoon (21 grams) butter
2 tablespoons (30 ml) red wine
pinch of salt
Preheat the oven to 350. Butter an 8×8 pan and line with two sheets of parchment paper, then butter the parchment. Set aside. (Yep, Eddie did this part.)
Melt the chocolate and the butter together in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until melted and smooth. (Put in microwave, 30 second intervals at 50% power, stirred in between, done in about 2 minutes.)
In a large bowl whisk together the eggs, sugars and vanilla. Whisk in the chocolate mixture and then the wine. Add the flour, cocoa powder and salt and stir until the batter is smooth and has thickened slightly.
Fold in the chocolate chips, if using.
Pour into the prepared pan and bake for 15-20 minutes or until a tester comes out mostly clean with just a few crumbs attached. You may need to bake the brownies for a few minutes more, but set your timer for 15 minutes and then hang out in your kitchen for the last few minutes of baking time just to make sure they don’t over bake. An underbaked brownie is better than an overbaked one. (Time was off, I looked at the comments on line and others went 28-30 minutes. Mine was perfect at 28.)
While the brownies are baking make the glaze. Melt the chocolate in a heatproof bowl set over simmering water until melted. Add the butter, wine and salt and whisk until smooth. (Put it all in microwave, 30 second intervals at 50% power, stirred in between, done in about 2 minutes.) Pour the glaze over the warm brownies and spread it to the corners so the top is evenly coated.
Cool completely and cut into squares. (I cut just prior to serving as I didn’t want them to dry out.)