Indulgent, rich, and with just a hint of sophistication – these red wine brownies are a decadent twist on a classic favourite. Infused with the bold, fruity notes of Robertson Winery's Cabernet Sauvignon, each bite delivers deep chocolate flavour and a velvety texture. Whether you’re baking for a dinner party or simply treating yourself, this easy recipe is guaranteed to impress – especially when served warm with vanilla ice cream and a glass of the same wine.
Recipe: Red wine brownies
Ingredients
- 1 cup unsalted butter, melted
- 1 cup brown sugar
- 1 cup white sugar
- 3 large eggs, at room temperature
- 1 tsp (5ml) vanilla extract
- 1/2 cup (125ml) RW Cabernet Sauvignon
- 1 1/2 cups (375ml) Cocoa powder, sifted
- 3/4 cup cake flour
- A sprinkling of Maldon sea salt
Method
- Preheat the oven to 180C and line a medium-sized, square baking tin with baking paper. Lightly grease the baking paper with cooking spray.
- In the bowl of a stand (or hand) mixer, add the butter and brown and white sugar. Mix well and add the eggs, one at a time.
- Increase the speed and mix the egg and sugar mixture for 4 minutes, until pale and aerated.
- Add the RW Cabernet Sauvignon and vanilla extract and whisk to combine.
- Add the cocoa, flour and salt and use a spatula to fold into the wet mixture until just combined (don’t over mix).
- Gently spoon the mixture into the prepared tin, smoothing the top and bake for 20-25 minutes or until just cooked.
- Remove from the oven and allow to cool slightly before slicing into squares.
- Dust with more cocoa and serve warm with vanilla ice cream and a glass of Robertson Cabernet Sauvignon.
Too much sweetness? Here’s something light
If you’ve had your fill of chocolatey indulgence, refresh your palate with something light and effortlessly easy to enjoy. Robertson Winery’s Cultivar Light Merlot is the perfect alternative – light on alcohol, with less sugar too.