Chocoholic Pinotage (or your favourite red) in this drool-worthy brownie recipe makes for less butter and more chocolate. The result? Super-duper fudgey, moist brownies that marry the best of both worlds: wine and chocolate.
Ingredients
- 1/2 cup salted butter
- 115g Lindt 70% Cacao Dark Chocolate, chopped
- 11/2 cups Huletts Brown Sugar
- 2 I Like Eggs Free-Range Eggs, room temperature
- 3/4 cup Health Connection Organic Cacao Powder
- 1/4 cup Eureka Cake Flour
- 1 tsp sea salt or 1/2 tsp regular salt
- 1 tsp vanilla extract
- 1/4 cup Darling Cellars Chocoholic Pinotage
Method
- Preheat oven to 180°C. Line an 20cm x 20cm baking dish with parchment paper or oil.
- In a small saucepan over low heat, melt the butter.
- Once melted, add in the chopped chocolate, stirring until the chocolate has melted completely.
- In a large bowl add in brown sugar and the melted chocolate, mix until well combined. Add in the eggs and mix until the colour of the batter lightens just a bit.
- Then add in cocoa powder, flour, salt, vanilla extract, and wine. Mix until combined.
- Pour the batter into the prepared pan and bake for roughly 35-40 mins, or until a knife inserted in the centre of the brownies comes out mostly clean (but not all the way clean – you want them to be a little gooey). Allow the brownies to fully cool before serving. Enjoy!
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