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It doesn’t get any better than decadent chocolate brownies made with red wine. The wine brings out the richness of the chocolate without making them too sweet.
Why We Love These Brownies
These decadent brownies start by using a box mix and adding other ingredients.
They are the perfect combination of rich chocolate and sweetness in a slightly cakey, but chewy brownie. The red wine really brings out the deep flavors of the chocolate. The glaze is to die for with a slight tang from the wine mixed with sugar and butter for a creamy smoothness.
Brownie Ingredients
- It’s important to use the ingredients listed in this recipe RATHER than use the ingredients on the box mix. Except for the dry ingredient already in the box mix.
- Boxed brownie mix – use any type of boxed brownie mix.
- Unsweetened apple sauce – for any brownie or cake recipe that calls for oil, I recommend cutting the oil amount in half and using an equal amount of unsweetened apple sauce to cut the calories and fat from the oil.
- Chopped nuts – we love chopped nuts in brownies and cookies but these are certainly optional.
Red Wine Glaze Ingredients
Let’s Make Red Wine Brownies with Red Wine Glaze
- Preheat oven to 350°
- Prepare a 9 x 13-inch baking dish by spraying it with non-stick cooking spray, lining it with parchment paper that overlaps on the sides so it’s easy to remove the brownies.
- Spray the parchment paper with non-stick cooking spray.
- Mix all of the brownie ingredients until they are combined. Do not over mix.
- Pour the brownie batter into the baking dish and bake for 25-28 minutes or until an inserted toothpick comes out clean. If the inserted toothpick comes out wet with batter, cook for another 5 minutes, in 5-minute increments.
- Remove the brownies from the baking dish by lifting them out using the overlapped parchment paper.
- Place the brownies, on the parchment paper, onto a cutting board or cookie sheet and refrigerate for 2 hours.
- While brownies are cooling, mix together the glaze ingredients until all of the confectioners sugar is disolved and completely mixed.
- Once brownies are chilled, peel off the parchment paper and cut into shapes using a cookie cutter or into squares using a knife.
- Drizzle with glaze and decorate.
FAQs
You can use any type of brownie mix you’d like. I like to use one that is a basic chocolate brownie mix.
Use a good red wine. I recommend a merlot, pinot noir, or cabernet.
Most of the wine cooks off in baked goods, but it’s important to know that it’s not 100%. Therefore, if you have kids or someone who does not drink alcohol, use something other than wine in this recipe, like grape juice or coffee.
Use a dark roasted coffee for an equally delicious brownie and glaze. You can also use grape juice.
Krazy Kitchen Mom Tips
- Bake the brownies in a 9 x 13- inch baking dish.
- Be sure to spray both the baking dish and the parchment paper with non-stick cooking spray.
- Do not skip the refrigerator time after making the brownies. It will make them much easier to cut with a cookie cutter.
More KKM Dessert Recipes
- Pan-Banging Chocolate Chips Cookies
- Hot Cocoa Cupcakes with Marshmallow Frosting
- Peanut Butter and Jelly Sandwich Cookies
- Hazelnut Chocolate Mousse
Red Wine Brownies with Red Wine Glaze
Ingredients
For Brownies
- 1 box brownie mix
- 1/4 cup unsweetened apple sauce
- 1/4 cup oil
- 2 eggs
- 1/4 cup red wine
For Glaze
- 9 tbsp confectioners sugar
- 1 tbsp red wine
- 1 tbsp butter – softened at room temperature
Instructions
Brownies
- Preheat oven to 350°
- Prepare a baking dish by spraying it with non-stick cooking spray, lining it with parchment paper that overlaps on the sides so it's easy to remove the brownies.
- Spray the parchment paper with non-stick cooking spray.
- Mix all of the brownie ingredients until they are combined. Do not over mix.
- Pour the brownie batter into a 9 x 13-inch baking dish and bake for 25-28 minutes or until an inserted toothpick comes out clean. If the inserted toothpick comes out wet with batter, cook for another 5 minutes, in 5-minute increments.
- Remove the brownies from the baking dish by lifting them out using the overlapped parchment paper.
- Place the brownies, on the parchment paper, onto a cutting board or cookie sheet and refrigerate for 2 hours.
- Cut cooled brownies with a cookie cutter or a knife.
For Glaze
- Mix sugar and wine until it has a smooth, shine and drippy consistency.
- Either dip each brownie up-side-down into glaze mix to frost or drizzle with the glaze.
Notes
- Bake the brownies in a 9 x 13-inch baking dish.
- Be sure to spray both the baking dish and the parchment paper with non-stick spray.
- Do not skip the refrigerator time after making the brownies. It will make them much easier to cut with a cookie cutter.
- Wine recommendations – pinot noir, cabernet, merlot.
- Wine substitution – dark roasted coffee.
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