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Red Wine Brownies

Red wine adds a wonderful complexity to fudgy brownies! - Bake or Break

I’ve had “make brownies with wine” on my baking to-do list for quite a while now. I remember seeing a chocolate dessert made with wine and thinking that brownies made that way would just have to be amazing. Chocolate and wine, after all, are two of my favorite things! Now I’m only sad it took me so long to make these.

There isn’t a huge wine flavor in these brownies. Rather, the wine adds a lovely complexity to the chocolate flavor for an unforgettable brownie experience. With as many different things I bake, I really don’t like to make any definitive proclamations. But I can confidently tell you that these are my current favorite brownie.

Red Wine Brownies are a wonderfully delicious chocolate experience! - Bake or Break

I recommend using a big, bold wine for these brownies. I used a Malbec, which is one of my favorites. Cabernet Sauvignon and Merlot are good options as well. Just as you should use a chocolate you would enjoy eating, be sure to choose a wine that you would enjoy drinking.

These are the kind of brownies that are worth savoring every bite. Grab a couple, put on your favorite PJs, curl up on the couch with a blanket and a good movie, and just enjoy.

Red Wine Brownies

Yield 16 2-inch brownies
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Change up your brownie baking game with these grown-up brownies!

Red Wine Brownies


  • 6 ounces (170g) bittersweet chocolate, roughly chopped
  • 1/2 cup (113g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1/4 cup (59ml) red wine
  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon salt


  1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
  2. Place the chocolate and butter in a microwave-safe bowl. Heat at half-power in the microwave in 30-second increments until the butter has melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
  3. Mix the sugar and eggs in a large mixing bowl until thoroughly combined. Add the cooled chocolate mixture and the wine, and mix well. Add the flour and salt, and mix just until combined.
  4. Transfer the batter to the prepared pan and spread evenly. Bake 35 to 40 minutes, or until a pick inserted into the center comes out with moist crumbs. Cool in the pan for 10 minutes before cutting into bars.

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    20 Comments on “Red Wine Brownies”

  1. For me Brownies WITHOUT pecans is just cake.

  2. These look great! Are they more cakey or chewy?

  3. I don’t tend to have red wine but I just found a salted caramel stout at trader joes that would be pretty cool to try. I have used stout before and it does a lovely job of accenting chocolate and taking it to another level. What about champagne? I have some prosecco to use up…think that would work?

    • I think the stout sounds like an interesting idea. If you try that, let me know how it works. I think the chocolate will overpower champagne or prosecco. I think it would just get lost in all that chocolate!

      • I’m trying the salted caramel stout tonight for a person who decided she’d like that flavoring. I’ll let you know how it is received!

  4. I too have been meaning to bake brownies with wine. I’ll have one with a glass of wine haha

  5. Another coincidence! I have about half a cup of wine left and was wondering what to do with it (don’t feel like drinking it). The weekend is about to get extra delicious!

    • Mmmm, mmm, mmmmmmm!!!!! Have just tried a piece, nice and warm from the oven and they’re A-MA-ZING!!! I can taste a bit of the wine, just in the background. At first I thought that they wouldn’t come out well. I set the timer for 25 minutes because 35-40 seemed a little too much. I know my oven is hotter than most so I always reduce baking times. These brownies have a slightly darker-than-I’d-like color around the corners, but I needn’t have worried, ’cause they taste superb!

  6. I’ve made red wine cupcakes and buttercream before, but never wine brownies! It really does bring out the fruitiness of chocolate. Such a great idea!

  7. Malbecs are one of my favorites wines too. I’ve heard of red wine in desserts before, but have never tried them. I’m so intrigued by them, I should definitely try these soon!

  8. I’ve had red wine chocolates before, but never in baked goods! I can’t wait to try this one out. I think it would make a perfect girl’s night dessert 🙂

  9. I just took them out of the oven – they smell heavenly! Stay tuned…thanks for sharing this recipe!! Red wine and chocolate…two of my favorite things!

  10. I’ve worn this recipe out I’ve made it for so many groups. Even did a GF version that turned out well. Everyone loves the flavoring of the red wine.

  11. Hiya, Jennifer. I made these again today because I remembered how good they were! I used an 8-inch round tin, and baked them at the temperature indicated, but the top came out dry and separated in a thin layer from the rest of the brownie. What could have caused that?

  12. Hello again! I was looking through your brownie category and decided to read the Amy’s Bread recipe. In the instructions, you say that over mixing will result in crumbly brownies! I was surprised to see it related to the mixing of the sugar and eggs, though. I did mix them a good deal, to get it as smooth as possible. Now I know not to!

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