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I'm going to level with you about brownies for a minute, ok? Until about 2 years ago, I would never have made brownies from scratch. I was raised on Ghirardelli brownie mix and I've gotta tell you that shit is better than 90% of homemade brownies. But then I found myself in a small seaside town in Spain, which is obviously great, unless you wanted to have some brownies because you're homesick. As it turns out, Ghirardelli has not actually made it all the way to Barcelona so I needed to figure out how to provide myself with brownies that would scratch my itch.
This is a variation on that recipe from Smitten Kitchen which has been my go-to recipe for the last two years. Here's why I changed anything about it, since it is a perfect recipe.
Four years ago, my Aunt Anamarie died and it broke my heart and snapped my life in half. But my family deals with emotions through food and this particular experience was no different. Anamarie loved 1) red wine and 2) dark chocolate so since discovering this recipe I have thought about sharing these brownies with her with a glass of red wine. But, of course, that would be very reserved of me so I just shoved the wine into the brownies and drank a glass (or two) while I baked them. Because Anamarie's life is worth celebrating with that kind of absurdity and joy, so let's just commit.
The wonder of these brownies is that they come together so quickly and simply. Sometimes you just really need to go from 0 to brownies in less than 45 minutes, maybe because you're really sad OR maybe because you're totally thrilled. Either way, these are brownies that full of emotion, just like Anamarie was. How about that?
What better tribute to a life than changed MY life than brownies that will change YOUR life? I'm just trying to do what I can with what I've got. And I've definitely got these brownies.
RED WINE FUDGE BROWNIES
- 5 ounces unsweetened chocolate, either in chips or chopped into pieces
- 1 stick unsalted butter
- 1 1/3 cup sugar
- 2 large eggs
- ¼ cup red wine
- ½ tsp flaky sea salt
- 2/3 cup all purpose flour
Preheat oven to 350 and grease pan thoroughly, cutting out a parchment paper sling so you can easily lift the brownies out of the pan later. You should also grease the paper. Lots of grease y’all.
In a medium size, microwave safe bowl, microwave the chocolate in 30 second bursts, stirring in between to make sure it melts evenly. When your chocolate is about half melted, add butter and continue microwaving and stirring. When smooth, add sugar and thoroughly stir. Mixing thoroughly between each new addition, add eggs, red wine and salt. Stir in flour last and then spread in a baking pan.
Bake for 30-35 minutes. They’re done when you stick in a knife and it comes out clean. Now I’m going to give you a piece of advice that you aren’t going to like. In order to effectively cut these, you really have to wait until they are FULLY COOLED. So, just know that if you get in there with them while they’re still or even at all warm, they will be delicious but they will also crumble immediately. I just want you to know what you're up against.