Cabernet Ganache Swirled Brownies

Cabernet Ganache Swirled Brownies! Wine infused brownie batter is swirled with a decadent cabernet ganache for a rich and (boozy!) chocolaty dessert! Yields 12 to 16 servings.

Course Desserts & Sweet Treats

Cuisine American

Keyword baking, brownies, chocolate, fall baking, Valentine's Day, wine

Prep Time 35

Cook Time 22

Total Time 57

Servings servings

Calories 436

Author Laurie McNamara

Equipment

9x13 Metal Cake Pan

Ingredients

FOR THE BROWNIES:

1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
4 ounces unsweetened chocolate evenly chopped
3/4 cup unsalted butter
2 cups granulated sugar
3 large eggs
1/2 cup cabernet sauvignon wine use one you like to sip
1 teaspoon pure vanilla extract

MAKE THE GANACHE:

3/4 cup semi-sweet chocolate chips
3 tablespoons unsalted butter
3 tablespoons cabernet sauvignon wine again, use one you like to sip

US Customary - Metric

Instructions

Make The Brownies:

Preheat your oven to 350℉ or 180℃. Line a 13x9 baking dish with parchment paper and grease with either butter or a nonstick baking spray.
In a large bowl combine the flour, baking soda, baking powder and salt and set aside.
In a medium size sauce pan over low heat, melt the the butter and unsweetened chocolate. Once melted, remove off of the heat and add in 2 cups of granulated sugar.
Next add in the eggs, one at a time, whisking after each addition. Lastly stir in the wine and vanilla.
Pour the chocolate/sugar mixture into the bowl with the dry ingredients, stir until all the ingredients are incorporated.
Pour the brownie batter into the prepared pan and spread evenly.

MAKE THE GANACHE:

In a small sauce pan combine the semi-sweet chocolate chips, butter and cabernet. Heat over low and stir constantly until smooth and silky.
Drizzle the ganache over top.
Then using a dull knife, insert it straight down hitting the bottom of the pan. Drag the knife into the brownie batter and ganache to create swirls.
Place the pan on the middle rack of your preheated oven and bake for 20 to 25 minutes or until a tester comes back with only a few crumbs attached when inserted.
NOTE: Be sure to insert into a mostly brownie part as the ganache will coat the toothpick/tester.
Let cool completely before removing the brownies from the pan to cut and serve! (see blog post for tips for cutting and storing brownies)

Nutrition