Chocolate Cherry Merlot Brownies
Indulge in the decadent allure of Chocolate Cherry Merlot Brownies—a sophisticated twist on a classic dessert that’s perfect for chocolate lovers and wine enthusiasts alike. These ultra-fudgy brownies combine rich semisweet chocolate, dark chocolate chips, and the tart sweetness of dried cherries, all elevated by a splash of velvety Merlot wine. The result is an irresistibly moist and flavorful treat with a subtle hint of sophistication. Easy to make in under an hour, these gourmet brownies are ideal for dinner parties, holiday gatherings, or any time you crave a luxurious homemade dessert. Serve them on their own or pair with a glass of red wine for the ultimate indulgence.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams semisweet chocolate
- 200 grams granulated sugar
- 100 grams brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 60 milliliters Merlot wine
- 125 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoon salt
- 0.5 teaspoon baking powder
- 100 grams dark chocolate chips
- 100 grams dried cherries
Instructions
Preheat the oven to 175°C (350°F). Line a 20cm (8-inch) square baking pan with parchment paper, leaving some overhang for easy removal of the brownies.
In a medium saucepan over low heat, melt the butter and semisweet chocolate together, stirring constantly until smooth. Remove from the heat and let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and the melted chocolate mixture until well combined.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and Merlot wine until fully incorporated.
In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
Gently fold in the dark chocolate chips and dried cherries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake for 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake to ensure a fudgy texture.
Remove the pan from the oven and place it on a wire rack to cool completely. Once cooled, use the parchment paper overhang to lift the brownies out of the pan.
Cut into 16 squares and serve. These brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
Nutrition Facts
Calories |
4888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.0 g | 331% | |
| Saturated Fat | 145.9 g | 730% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 1723 mg | 75% | |
| Total Carbohydrate | 623.4 g | 227% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 467.8 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 481 mg | 37% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 2782 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
