Imagine a dessert that combines the rich, velvety depth of dark chocolate with the sophisticated notes of red wine - without a single trace of flour! These sinfully delicious Flourless Chocolate Red Wine Brownies are not just a treat, they're a culinary experience that will transport your taste buds to a realm of pure indulgence. Perfect for chocolate lovers and wine enthusiasts alike, this recipe transforms simple ingredients into a luxurious dessert that's both gluten-free and irresistibly gourmet.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1 cup dark chocolate, chopped
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup red wine
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- Create a double boiler by placing a heatproof bowl over a pot of simmering water. Ensure the bottom of the bowl does not touch the water.
- Add chopped dark chocolate and unsalted butter to the double boiler. Stir gently and continuously until completely melted and smooth, creating a glossy chocolate mixture.
- Remove the chocolate mixture from heat and whisk in granulated sugar until fully incorporated and the mixture appears slightly glossy.
- Pour in the red wine and vanilla extract, stirring until the liquid is evenly distributed and the mixture looks uniform.
- Add eggs one at a time, whisking thoroughly after each addition to ensure a smooth, well-blended batter.
- Sift cocoa powder and salt directly into the wet ingredients, folding gently with a spatula until no dry streaks remain.
- Pour the batter into the prepared baking pan, using a spatula to spread it evenly and smooth the top.
- Bake in the preheated oven for 22-25 minutes. The brownies are done when the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan for at least 1 hour before lifting out using the parchment paper overhang.
- Cut into 16 equal squares and serve. Optional: dust with powdered sugar or top with fresh berries before serving.
Tips
- Choose Quality Ingredients: Use a good-quality dark chocolate (70% cocoa or higher) and a full-bodied red wine like Cabernet Sauvignon or Merlot for maximum flavor depth.
- Melting Technique: When melting chocolate and butter, use low, gentle heat and stir constantly to prevent burning. A double boiler ensures smooth, even melting.
- Room Temperature Matters: Ensure eggs are at room temperature to help them incorporate more smoothly into the batter.
- Don't Overmix: Fold cocoa powder gently to maintain the brownies' fudgy texture. Overmixing can lead to tough, dense brownies.
- Check for Doneness: The toothpick test is crucial - a few moist crumbs are perfect. Avoid overbaking, which can dry out the brownies.
- Cooling is Key: Let brownies cool completely in the pan to set properly and develop their rich, fudgy consistency.
- Serving Suggestions: For an extra touch of elegance, serve with a small glass of the same red wine used in the recipe or dust with powdered sugar.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 22g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
