Chocolate Merlot Brownies

I wanted to do something a little different for this recipe. I’ve been focusing a little more on health, savoury and vegetarian options lately, so I wanted something a little decadent and full of indulgence!

I’ve just been introduced to Barefoot Wine and wanted to look at how I could incorporate wine into recipes. It always adds a rich underlying taste to dishes and this one is definitely no exception.

barefootMakes 6 large brownies (or 12 small ones)


For the Brownies:

  • 100g Dark Chocolate (broken into chunks)
  • 1/2 cup unsalted butter (cut into pieces)
  • 1/4 cup Barefoot Merlot
  • 2 free range eggs (at room temperature)
  • 3/4 cup caster sugar
  • 1 tsp vanilla extract
  • 1/2 cup plain flour
  • 1/4 cup cocoa powder
  • 1/2 tsp salt

For the Glaze:

  • 2 tbsps Barefoot Merlot
  • 55g Dark Chocolate
  • 1 tbsp unsalted butter

And here is how to make it:

  • First thing’s first. Pre-heat your oven to 175 degrees celsius.
  • Pop a saucepan on the stove with a few inches of water and wait until it is simmering, place a bowl on top with the butter and chocolate added and let them melt until the mix all becomes smooth.
  • melt mixAdd the Barefoot Merlot and blend together with a small whisk or fork until it is all fully incorporated and then remove the bowl from the heat. Keep the pan with the water on the stove as you’ll need it later (you can turn the heat off for now though)

wine pour

  • Add in the eggs, one at a time and whisk into the mix after each egg.


  • Add the sugar and the vanilla extract and whisk it into the mixture.
  • sugar:vanillaAdd the flour, cocoa powder & salt and again whisk until the mix is all smooth.
  • cocoa:floursaltPour your batter into your tray. I chose to line my lasagne dish with foil as it was the perfect size. You want the brownies to be about an inch thick, so depending on what bakeware you have, choose whatever you think is right.
  • pour mixPlace your mix into the pre-heated oven and bake for 25 minutes.
  • ovenWhile the brownies are baking, you’ll need to make your glaze. Same set up as before with the saucepan simmering and bowl on top. Melt the chocolate & butter together, pour in the wine and blend together and set it aside.
  • After 25 minutes in the oven, the brownies should be perfect, take them out and leave it to cool. The centre of mine looked as if it had risen quite a bit, but this flattens as it cools.
  • bakedOnce the brownie has fully cooled, drizzle the glaze over the top and spread it evenly.
  • glazeI then left my brownies overnight in the fridge and this morning I cut the first piece (is brownie so wrong for breakfast?) to my excitement.
  • The proof is in the pudding. It turned out wonderfully! That perfect gooey, rich inside with a delicate crust all around. The subtle hint of the Merlot comes through delicately and the chocolate is heavenly.

browniebrownie 2And there you have it. A simple to make dessert that’s rich and delicious. Sit back, relax, enjoy the brownie and as the bottle is already open, why not pour yourself a glass?

For a full list of where Barefoot Wine is stocked, follow the link below

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