Dessert Campos Family recipe

Sangria Brownies

This is a recipe I originally found on a Ghirardelli brownie mix, but wanted to make my own. I prefer fudge like dark chocolate brownies so I created this recipe myself after baking brownies from scratch for my team (without the wine). P.S. they loved it! I wanted to combine two recipes I liked and will be making this every holiday moving forward. Feel free to double the recipe for bigger batched, but this is for a quick and small little treat. Enjoy!

SERVINGS: 8
PREP TIME: 15 Minutes
COOK TIME: 35 Minutes

Ingredients

  • 1/2 cup unsalted butter (1 stick)
  • 6 oz dark or bittersweet chocolate, chopped (I use 49% Choceur brand from Aldi)
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1/3 cup red wine (or more if you want it stronger since it evaporates a lot while baking)
  • 3/4 cup all-purpose flour
  • 1/2 tsp salt, or to taste

OPTIONAL

  • Extra dark chocolate chips or broken Oreos for some crunch in between bites
  • Mix some wine with powdered sugar for a nice sangria glaze on top, or top with some strawberries, ice cream, whatever makes you happy!

Steps

  1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
  2. To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.
  3. Add the eggs, sugar, vanilla, wine and whisk vigorously to combine.
  4. Add the flour, salt, and stir until smooth and combined without overmixing. (Optional: add dark chocolate chips or broken oreos on top)
  5. Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary and bake for about 43 to 45 minutes, or until brownies are done (toothpick trick works every time).
  6. Allow brownies to cool for 30 minutes. Optional: cover with foil and refrigerate for at least 3 to 4 hours (I prefer overnight) before slicing and serving but you can eat after it cools or fresh out the oven with ice cream.