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Wednesday, January 9, 2019

Best-Ever Brownies

I completely love where we live, but sometimes I miss the conveniences of living in the US.  One of those times, is when I'm craving a brownie.  In the States, there are these magical things - box brownies!  All you do is add eggs, oil and water (I think?), bake, and you're done.  Fool-proof brownies.

But in the rest of the world, that just isn't the case.  Brownies from scratch always seemed super daunting, but I stumbled upon this recipe from Broma Bakery for red wine brownies, and they just sounded too delicious not to try.  I know some of us don't drink alcohol, but I've always cooked with it since the alcohol cooks off, just leaving the flavor.  I'd never baked with it before, but was excited to try it!
I read the comments section of the original post, and the baker said that you could substitute the same amount of water for the wine, but I honestly can't imagine that they will taste as decadent.  Another option is non-alcoholic red wine.  We've been given bottles of wine as gifts before, so cooking and baking with it is a great way to utilize the thoughtful gift!


1/2 cup (115 grams) unsalted butter
4 oz (114 grams) dark chocolate, chopped (I used the majority of a bar of chocolate)
1 1/2 cups brown sugar
2 eggs room temperature
3/4 cup cocoa powder 
1/4 cup all purpose flour
1/2 tsp salt
1 tsp vanilla extract 
1/4 cup red wine


1. Preheat your oven to 350 °F / 176 °C (325 °/ 162 °C for convection oven).

2. Line an 8x8 inch pan with parchment paper - best suggestion ever! (or use cooking spray)

3. Melt butter in a saucepan, on low heat.

4. Add chocolate, stirring continuously, until all chocolate is melted.  Take off heat.

5. Place brown sugar in a standing mixer with the whisk attachment, and turn mixer to a medium speed.  Gradually pour in the butter/chocolate mixture.

5. Add eggs, one at a time, and beat for 90 seconds - until the batter starts to turn just a little lighter.

6. Turn mixer on low, and add cocoa powder, salt, flour, vanilla and wine.  Mix until incorporated, about 30 seconds.

7. Pour mixture into pan.

8. Bake for 40 minutes (30 minutes in convection oven), until a toothpick inserted comes out mostly clean - they are brownies, after all.  They're supposed to be fudgey and moist.  Besides, they'll bake a little more in the pan.

9. Allow to cool before removing from pan.  If you don't wait, they won't cut as well.  But if you wait, you won't get to eat a warm brownie - it's up to you.  I didn't wait.  The "ugly" brownie was worth it, though!

- Use all room temperature ingredients - it will give you a more even bake.
- Serve with whipped cream, it helps cut the richness some, and adds a nice creaminess.
- Keep covered or in an airtight container at room temperature.

And there you have it!  I don't think I'll ever make brownies any other way!  These were the best I've had, hands down!
So go forth, and eat brownies!

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