Red wine fudge brownies are a decadent treat for any special occasion! The red wine packs a punch of richness and warmth in the brownie, while chocolate coconut cream frosting perfectly completes this dessert.
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If you're looking for a unique brownie recipe, you've come to the right place! These brownies are the perfect mix of cakey and fudgy texture, with a delicious chocolate frosting on top.
What I love about these brownies is the red wine taste that pairs perfectly with the dark chocolate chips and cocoa powder that are included in the recipe.
Whether you need a delicious dessert for a birthday, dinner party, or even for Valentine's Day, this is the perfect answer!
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What You'll Learn In This Recipe
- How to make homemade brownies with red wine.
- A decadent red wine frosting to top the brownies.
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Ingredients You Need
- All purpose flour: Feel free to purchase a specific brand if you'd prefer, but any all purpose flour that you can pick up at the store should work.
- Unsweetened cocoa powder: Natural cocoa powder is preferred for this recipe, but Dutch-processed cocoa powder can be substituted if that's all you have on hand.
- Baking powder: Pay attention to the expiration date. Old baking powder can hinder the leavening (rising) process and can cause your brownies not to rise.
- Fine sea salt: All dishes, including sweet ones, need a bit of salt. This helps to elevate the flavor of the other ingredients in the brownies.
- Unsalted butter: Butter gives baking the rich flavor that we all love. I prefer unsalted butter so I can control the amount of salt going into the dish. If you use salted butter, cut back slightly on the added salt.
- Granulated sugar: This ingredient adds the perfect amount of sweetness to the brownies.
- Dry red wine: I like using a Shiraz or Cabernet for this recipe.
- Eggs: It's best to use eggs that have come to room temperature.
- Dark chocolate chips: You can use either dark chocolate chips or a chopped-up chocolate bar for this recipe. If you're not a fan of dark chocolate, you can substitute for semi-sweet chocolate chips.
- Full-fat coconut milk: This is an ingredient used in the brownie frosting. To make the coconut cream easier to remove from the can of coconut milk, chill the entire can overnight in the refrigerator.
How To Make This Recipe
1. First, let's do some prep work. Heat oven to 350°F. Next, line a 9x9 inch (23 x 23 cm) baking pan with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
2. Melt the butter in a medium bowl using the microwave for 30-second increments until fully melted. Whisk in the sugar and red wine.
3. Next, to the same bowl, whisk in the eggs, one at a time.
4. Whisk the dry ingredients into the wet ingredients until incorporated. Pour the batter into the prepared pan.
5. Bake for 25–30 minutes, or until a toothpick can be inserted in the center and come out with only a few crumbs. Allow brownies to cool completely.
6. Melt dark chocolate chips in a medium bowl using the microwave (50% power) for 30-second increments until fully melted. Stir chocolate in between each 30-second increment. Allow the chocolate to cool but not harden.
7. Remove ½ cup (105 grams) of coconut cream from the can of coconut milk. Add it to the cooled melted chocolate mixture, along with red wine. Beat together the mixture using a whisk until combined. Place icing in the refrigerator until slightly firmed up (about 20 minutes).
8. Top the cooled brownies with the icing using an offset spatula. Optionally, to garnish, shave the side of the chocolate bar with a vegetable peeler to create chocolate shavings, and sprinkle over the brownies.
Expert Tips
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Allow brownies to come to room temperature before serving.
- Be sure to use a light colored metal pan for the brownies. They bake up better in metal compared to a glass pan.
- For an extra decadent brownie, use a high-quality chocolate (like Guittard) and cocoa powder.
- Optionally, serve alongside vanilla ice cream.
Recipe FAQs
Sure, the brownies will still taste delicious by themselves.
Yes, simply substitute the all-purpose flour for a 1:1 gluten-free flour substitute.
Sure, if you prefer the taste and the texture of a cold brownie, you can eat it directly out of the fridge.
More Brownie Recipes
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Red Wine Fudge Brownies
Equipment
- 9x9 inch (23 x 23 cm) baking pan
- vegetable peeler
Ingredients
Brownie
- 1 cup all purpose flour
- ⅔ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¾ cup unsalted butter
- 1 ½ cups sugar
- ¼ cup dry red wine
- 3 large eggs room temperature
Icing
- 1 cup dark chocolate chips
- 1 can full fat coconut milk (see note below)
- 2 tablespoons dry red wine
- dark chocolate bar for garnish (optional)
Instructions
For the Brownie
- Heat oven to 350°F. Line a 9x9 inch (23 x 23 cm) baking pan with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Melt the butter in a medium bowl using the microwave for 30 second increments until fully melted. Whisk in sugar and red wine. Whisk in the eggs, one at a time.
- Whisk in the dry ingredients to the wet ingredients until incorporated. Pour batter into prepared pan. Bake for 25–30 minutes, or until a toothpick can be inserted in the center and come out with only a few crumbs. Allow brownies to cool completely.
For the Icing
- Melt dark chocolate chips in a medium bowl using the microwave (50% power) for 30-second increments until fully melted. Stir chocolate in between each 30-second increment. Allow chocolate to cool but not harden.
- Remove ½ cup (105 grams) of coconut cream from the can of coconut milk. Add to cooled chocolate mixture, along with red wine. Beat together the mixture using a whisk until combined. Place icing in the refrigerator until slightly firmed up (about 20 minutes).
- Top the cooled brownies with the icing using an offset spatula. Optionally, to garnish, shave the side of the chocolate bar with a vegetable peeler to create chocolate shavings, and sprinkle over the brownies. Serve immediately, or store covered in the refrigerator. Allow brownies to come to room temperature before serving.
Jacob
Just made these for my wife for our anniversary. She loved them!
Jessica Mode
That makes me so happy! I feel honored that you made this recipe for her 🙂