Chocolate-Cabernet Brownies

The wine in these brownies isn’t overpowering – like espresso brownies, only with Cabernet instead. Assuming it’s self-evident what to pair with them (hint, it is a bottle of Bonterra Cabernet) ;-).

Chocolate-Cabernet Brownies

Servings: 24 brownies


  • 8 ounces bittersweet chocolate, chopped
  • 2 sticks unsalted butter
  • 1 cup brown sugar
  • 1-1/2 cups granulated sugar
  • 3 large eggs
  • ¼ cup Bonterra Cabernet Sauvignon
  • 2 cups all-purpose flour
  • ½ teaspoon sea salt
  • Additional Maldon flake sea salt


Preheat oven to 350.

Melt the chocolate and the butter together in a small saucepan over low heat, stirring constantly with a spatula. Just before the chocolate is completely melted, remove from heat and let cool.

Beat together the sugars and eggs until smooth. Add the wine and chocolate and mix. In a separate bowl, mix together flour and salt, then gradually pour the dry mixture into the wet, stirring just until incorporated.

Line a 9×13-inch baking pan with parchment paper, with 2-inches of overhang on each side. Spray the parchment with cooking spray and pour in the brownie mix. Sprinkle with Maldon flake sea salt.

Bake for 35-40 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Remove and let sit for 10 minutes before removing from the pan.

Categories: Recipes
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