CHOCOLATE and red wine. A match made in heaven. But do they actually blend well when used in cooking? There’s only one way to find out.
A colleague had a small meltdown last week when she discovered the recipe for red wine brownies on the internet. Pictures of the adult treats have been popping up all over social media and the recipe has appeared on countless websites over the past week or so.
She somehow convinced me to make them because I have no life and have a lot of spare time on my hands.
The red wine comes into play as you soak dried cranberries in the boozy goodness for an hour or so before baking. The red wine re-plumps the berries before you add them to the brownie mixture. As an added bonus you get to drink the rest of the bottle of wine while you wait for them to soak — feel free to slide around your apartment in your socks to an Iggy and the Stooges record while you do so.
Anyway, I digress. These brownies were relatively simple to make until it came to getting them out of the tin after they had cooled. I ran a knife around the edge like my mum done showed me. No movement. I spoke softly to them and convinced them if they came out without a fight all would be well and there would be no repercussions. Then I slammed the tin repeatedly on the bench in a fit of rage and they crumbled out in a mound of cakey shards. If that brownie could have flipped me the bird, it would have.
Taste wise, they’re spectacular. The wine is there, but it is subtle. The cranberries give a little sweet kick to break up the intense chocolate flavour and I used macadamias instead of walnuts because that’s what I had and I’ll be damned if I’m schlepping up to the IGA again. They worked well.
So there you have it. Red wine brownies. What a time to be alive.
By: Simone Mitchell