Are you a wine person? I am slooooowly making my way into the world of wine.
There’s just so many to choose from — Cabs, Merlot, Sauvignon Blanc, Shiraz.. and all of them sound like they will be names of children in 2020.
Anywho, when Deadbolt Winery contacted me about doing a review of their wine duo, I said botttttoooms upppppp. I immediately ran out and ordered fancy cheese, hired a harpist and made an elaborate Italian dinner for my family. I was convinced we’d now be wine people.
But when I got my Deadbolt wine, I realized that Deadbolt isn’t your average ‘fancy shmancy’ wine. Actually, they’re all about breaking the rules which is kinda sorta my motto on life.
After trashing the cheese, inhaling the spaghetti (I kept the harpist–cause that’s freakin’ classy), I decided to get to drinking. I started on the white which I tend to choose over reds (I’m a sucker for sweet drinks). It was really juicy and sweet and tasted like tart grannysmith apples. I’d imagine it’d taste good with chicken or fish, pasta or chocolate cake, Chinese food or crackers, because who really cares what you drink wine with? Not I.
Next, I broke into the red. This is described as a full-bodied, juicy red with five different varieties of grapes: Cab, Merlot, Zinfandel, Petite Syrah and (grown-up) Syrah. The color of a dark plum juice, it has bright notes of berry, cherry, and plum with a spicy hint–almost like a mocha undertone. It has a very pleasant aftertaste and a good viscosity overall.
(In Hayley terms: it was just plain good!)
And it would make a KILLLLLLERRRRRR sangria. Juuuuust sayin’.
I knew I wanted to create something rule-breaking and scrumptious with this equally badass wine, so immediately my mind flocked to chocolate–dark chocolate. Dark chocolate is the sinful, mature older cousin of regular milk and I wanted to elevate these brownies to a more adventurous, sumptuous flavor that milk chocolate can’t offer.
Entrez-vous, s’il vous plait: The Dark Chocolate Red Wine Brownie. It’s seductive. Decadent. Rich. Adventurous. (And apparently, it sounds like a person… but I promise, no body parts were used).
And you should probably make it asap, because it is easily one of the better brownies I’ve ever eaten!
*recipe adapted from What’s Gaby Cooking
- ¼ cup Deadbolt Red Wine
- 1 & ½ cups dark chocolate chips, divided
- 1 stick butter
- 2 eggs
- ¾ cup white sugar
- 1 tsp vanilla
- ¼ (heaping) cup dark cocoa powder
- ½ cup all-purpose flour
- Pinch salt
- Preheat your oven to 350 degrees F. Line an 8x8 pan with foil extending the sides of the foil over the edges of the pan; mist lightly with cooking spray and set aside.
- In a large saucepan over low heat, melt together the butter and ONE cup of the dark chocolate chips, stirring occasionally to prevent scorching, until smooth. Remove the pan from the heat and whisk in the red wine. Let the mixture sit for a minute.
- Whisk in the eggs to combine, followed by the sugar and vanilla. Lastly, add the cocoa powder, flour and pinch of salt.
- Pour the mixture evenly into the prepared pan; sprinkle the top with the remaining dark chocolate chips. Bake for approx. 25-30 minutes or until the center appears set and a toothpick inserted near the center comes out mostly clean; cool completely.
- Cut into squares and serve! Top with whipped cream, raspberries, or vanilla ice cream and chocolate sauce. Or to create the "sundae" in the pictures, crumble the brownies in a small dish and top with fudge, raspberries and a little Deadbolt Red Wine!
I really wanted to accentuate the plump, juicy berry undertones in the wine, so I loved the addition of raspberries on top of my brownies. If you like that berry punch also, consider stirring some fresh raspberries or blackberries into the batter for a sweet and tart punch of flavor! Or for my boozy sundaes, top with vanilla bean ice cream to make it extra extravagent.
In the interest of full disclosure I was generously compensated with two bottles of Deadbolt Wine to review. All opinions are 100% my own and I was not otherwise compensated for this product review.