Easter Recipe: Red wine glazed chocolate brownies

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Whoever thought of putting red wine in brownies needs a medal...

Red wine chocolate brownies Easter recipe
Sometimes culinary concoctions come around that are a stroke of genius. The first person who put gravy on chips, that guy that thought to set fire to creme brûlée, and whoever realised that salt made caramel even better, and now this. Red wine chocolate brownies.

The perfect boozy treat. Make a batch for this weekend and you'll be even more popular than the Easter bunny himself.

Red wine chocolate brownies with a Merlot glaze

Ingedients
¼cup Barefoot Merlot
4 ounces dark chocolate, chopped
½ cup butter, cut into pieces
2 eggs, at room temperature
¾ cup white sugar
1 teaspoon vanilla
½ cup All Purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon corse salt

For the Merlot Glaze:
2 tablespoons Barefoot Merlot
2 ounces semi-sweet chocolate
1 tablespoon unsalted butter

Method

Preheat the oven to 180°C/350°F.

In a small pot over low heat, melt the butter and chocolate together until smooth.

Add the Barefoot Merlot and whisk until fully incorporated and remove the pot from the heat. Add the eggs one at a time, and whisk to combine after each addition.

Add the sugar and vanilla and stir to combine. Add the flour, cocoa powder and salt and stir until smooth.

Transfer the batter into a 9x9 tin foil-lined baking pan and place it in the oven for 25 minutes and bake until done.

While the brownies are baking, melt together the semi sweet chocolate and butter for the glaze. Once melted, whisk in the wine and set aside.

When the brownies are done, let them cool. Once cooled, drizzle the glaze over the brownies and spread it on top using an offset spatula.

Scoff away.

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