Cabernet Sauvignon brown butter brownies are the ones you make when you’re craving chocolate and you’re not interested in lowering your standards. They’re dense, fudgy, intensely chocolatey, and grown-up enough to serve at a dinner party.
Cabernet Sauvignon Brown Butter Brownies for Serious Chocolate Cravings
I know there are a million brownie recipes out there, but I’m not here to sell you comfort. I’m selling indulgence. My Cabernet Sauvignon brown butter brownies are what I make for myself when I want something a little more provocative, which, if I’m being honest, is more often than not. I start them with brown butter, reduced Cabernet Sauvignon, espresso, and enough dark chocolate to make every other brownie seem like it wasn’t really trying. That was always the idea.
Cabernet was the first wine I ever really loved, my gateway wine, which should tell you something about me. While everyone else was starting with Chardonnay or white Zin, eeks, I went straight for Cabernet Sauvignon, almost accidentally, and never really recovered. Cakebread Cellars was a wild first exposure for an inexperienced palate. These were the days when you could pull up in Napa Valley without an appointment or a tasting fee, and Rutherford Cabernet, with its dusty cocoa, blackberry, chalk, and gravelly earth, ruined me for other Cabernets. That was the beginning of my eventual pull into the wine industry, which never really lets you go once you’ve been entrenched in it.
I know a lot of red wine brownies just dump wine into the batter, but that’s not really a good place to start for the wine or the brownies. I reduced the wine first because I wanted the dark fruit and Cabernet flavor without adding a bunch of extra liquid. Only after it was reduced did I stir in the balsamic because balsamic and chocolate are ridiculously good together. Add brown butter, espresso, Dutch-process cocoa, and lots of dark chocolate, and now you’re not just making brownies because you need something sweet. You’re handling a very specific chocolate craving.
If brownies were on the menu at a steakhouse, these are the brownies I would expect to get with a scoop of vanilla ice cream melting down the side. They’re rich, fudgy, very dramatic, and if I’m being clear, as women when we say we want chocolate, this is what we’re talking about. Not a pack of M&Ms.
Please do not pour your $350 Napa Valley Cabernet into brownie batter. Use something you like to drink, because you’re going to taste it, but keep your financial dignity. A good Washington Cabernet from the Walla Walla or Columbia Valley region is perfect for this recipe. They’re bold enough that the Cabernet character still comes through after the wine is reduced and baked into the brownies.
What Makes These Cabernet Brownies Different
- I’m aware these aren’t regular brownies with some wine poured into the batter so I could call them fancy. Or what’s the buzzword now? Elevated? I made some very specific decisions because I wanted the Cabernet to stand out.
- I started by reducing the wine by half. This gave me the concentrated dark fruit and Cabernet flavor I was trying to isolate without adding a cup of extra liquid to the batter. Once it came off the heat, I stirred in balsamic. I make a chocolate ganache with balsamic that’s so good on chocolate cake, so I already knew what it was going to do. Adding it after the reduction keeps more of the fruity acidity instead of cooking it into oblivion.
- I wanted the brown butter for the toasted, nutty flavor that goes so well with dark chocolate and Cabernet. Brown butter brings out the part of dark chocolate that Cabernet already understands.
- And then I added three forms of chocolate because I am who I am. Melted dark chocolate makes the batter rich, Dutch-process cocoa gives it a darker, smoother chocolate flavor, and the chopped chocolate adds the gooey pockets of melted chocolate throughout the brownies.
- My goal was always a dense, fudgy center, not anything light or cakey. These are not for nights when you want a taste of something sweet. It’s more, “you need chocolate, and the situation has become fairly serious.” Specifically, they’re a girls’ night brownie. No notes. Men will enjoy them too, but ladies, you know what I mean.
Ingredients
- Cabernet Sauvignon – Use a Cabernet you like to drink, but nothing so expensive that pouring it into brownie batter triggers a family meeting. Cabernet has the body, dark fruit, and tannins to hold its own with brown butter and dark chocolate. A good Washington Cabernet or everyday California bottle is perfect for this.
- Balsamic vinegar – Only a teaspoon, and your brownies will not taste like vinegar. It helps connect the Cabernet and dark chocolate while adding enough fruity acidity to keep everything from tasting dull.
- Unsalted butter – Browning the butter adds the nutty flavor regular melted butter doesn’t have. Use unsalted so you can control the final amount of salt in the brownies.
- Dark chocolate – Use a 60 to 70% dark chocolate bar and chop it yourself. It’s also okay if you go even darker, like 85%. Half melts into the browned butter and becomes part of the batter, while the rest is folded in so you get melted chocolate throughout. Chocolate chips are made to hold their shape, which is why I don’t suggest using them.
- Dutch-process cocoa powder – Darker, smoother, and less acidic than natural cocoa powder. It gives these brownies a fuller chocolate flavor without adding bitterness or overpowering the Cabernet and balsamic. You can often find this in the bulk section if you don’t want to commit to a whole can.
- Instant espresso powder – The brownies don’t taste like coffee. Espresso powder is here to make the chocolate taste more chocolatey, which is the whole idea.
- Granulated sugar – Helps create that thin, crackly top while also providing sweetness.
- Light brown sugar – Adds moisture and molasses flavor, which helps keep the centers dense and fudgy.
- Eggs – Use room-temperature eggs so they mix more easily into the batter. Adding them one at a time helps the batter stay smooth and evenly mixed.
- Vanilla extract – A little vanilla makes all the chocolate flavors taste more complete.
- Fine sea salt – Salt balances the sweetness. It’s necessary, especially when using unsalted butter.
- All-purpose flour – Keeps the brownies together while keeping them dense and fudgy rather than cakey. Stop mixing as soon as the last streak of flour disappears.
- Flaky sea salt – Nutritionally negligible, spiritually essential, and emotionally your brownies are now complete.
How to Make Cabernet Sauvignon Brown Butter Brownies
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (make the Cabernet reduction)
Pour the Cabernet into a small saucepan and simmer until it has reduced to 1/2 cup, then take it off the heat and stir in the balsamic vinegar. Set it aside while you move on to the butter. You want the wine reduced enough that the flavor is concentrated, but not so far that you suddenly have Cabernet syrup and a very different project. - Step Two (brown the butter and melt the chocolate)
Melt the butter in a light-colored saucepan and keep cooking it until the milk solids turn a deep golden brown and the whole kitchen starts smelling ridiculously good. Pour it into a large bowl right away so it does not keep cooking, then add half of the chopped chocolate and stir until it melts completely. This is why the light-colored pan matters. Brown butter can go from perfect to burned while you are standing there feeling confident. - Step Three (mix the batter)
Whisk the cocoa powder and espresso powder into the warm chocolate mixture until smooth, then whisk in both sugars and the Cabernet reduction. Add the eggs one at a time, followed by the vanilla and salt. Fold in the flour only until you stop seeing dry streaks, then fold in the rest of the chopped chocolate. Once the flour goes in, this is not the time to keep stirring because you got distracted. Mix it, stop, and let all that chopped chocolate do its thing. - Step Four (bake and let them cool)
Spread the batter into the prepared pan and bake until the edges are set and the center still has a slight wobble. The center should register 180°F to 185°F on an instant-read thermometer, which takes the guesswork out of knowing when they’re done. Sprinkle the flaky sea salt over the top as soon as they come out of the oven, then let them cool completely before cutting. I know. Terrible news. But this is when the center finishes setting, and cutting into them too soon will give you a delicious pile of chocolate instead of neatly cut brownies.
Recipe Tips
- Reduce the Cabernet until you have a full ½ cup remaining. Measuring it is important because leaving too much wine means adding more liquid than the batter was developed to handle, while reducing it too far can make the flavor overly concentrated and syrupy.
- You’ll want to chop the chocolate into a mixture of small pieces and larger chunks. The smaller pieces melt into the batter while the larger pieces leave behind the melted chocolate you came here for.
- Use an instant-read thermometer to determine when the brownies are done. These are extremely moist, dense brownies filled with melted chocolate, so poking the center with a toothpick is not going to necessarily give you a useful answer. Remove them from the oven when the center reaches 180°F to 185°F, then let the residual heat and cooling time finish setting them without baking away the fudginess.
Storage & Leftovers
- Store the brownies in an airtight container at room temperature for up to 4 days. If your kitchen is warm, you can refrigerate them, but they’ll become firmer straight from the refrigerator. Let one sit at room temperature for 20 to 30 minutes before eating if you want a softer, fudgier texture back.
- These also freeze well. Wrap individual brownies tightly in plastic wrap, place them in a freezer-safe container or bag, and freeze for up to 3 months. Let them thaw at room temperature whenever a chocolate emergency presents itself.
- I like these red wine brownies even better the next day. After resting overnight, the Cabernet, brown butter, dark chocolate, and balsamic stop tasting like separate decisions.
FAQs
- Can I use a different red wine instead of Cabernet Sauvignon?
Yes, but Cabernet Sauvignon is the wine I made this recipe around. It has enough body, dark fruit, and tannins to stand up to the brown butter and dark chocolate. Merlot or a full-bodied red blend are fine, but I wouldn’t use a lighter wine like Pinot Noir. - Do these brownies taste like wine?
Not in the way you might expect. Reducing the Cabernet first concentrates its dark fruit flavor, so instead of tasting like a glass of wine, it becomes part of the chocolate. You won’t immediately say, “There’s wine in these.” But the chocolate will taste richer. - Can I leave out the balsamic vinegar?
You can, but I’d miss it. It doesn’t make the brownies taste like vinegar. It helps the Cabernet and dark chocolate taste like they belong together while adding enough brightness to balance all the richness. It’s a small but mighty addition. - Can kids eat these brownies?
These brownies are made with wine that is first reduced and then baked, but that doesn’t guarantee all of the alcohol is removed. I’ll leave serving them to children up to you and your family. - Can I make these ahead of time?
Yes. In fact, I think they’re even better the next day.
From My Kitchen Notes
Small observations from the margins.
- Cabernet has never really been interested in being everyone’s favorite. Neither am I.
- Life gets more interesting when you stop picking the safest option on the menu.
- There are a lot of recipes trying to impress you. This one is comfortable letting you catch up.
- The difference between good and unforgettable is usually one decision nobody else thought to make.
- If your brownies need frosting to be interesting, we should have a meeting.
- For those of you ordering vanilla cake. I wish you well.
- There’s a point where adding more sugar is just avoiding the conversation.
- Not every ingredient needs to stand out. They only need better company.
- A lot of things don’t become interesting until you stop watering them down.
- The wrong palate will always ask you to become sweeter. Just walk away.
- The best things always survive a bit of reduction.
- Reduce long enough, and eventually all that’s left is what was there all along.
- There’s a reason the most interesting bottles aren’t the sweetest ones.
- Corner piece people and center piece people will never agree. That’s why the pan has both.
- Just an observation but, edge people are more vocal. Center people are happier.
More Ways to Overindulge in Chocolate
- Old-Fashioned Chocolate Cake – Layered cake with glossy chocolate icing.
- Earl Grey Chocolate Pound Cake – Earl Grey and dark chocolate sauce.
- Mini Chocolate Ganache Tarts – Deep chocolate flavor, surprisingly easy.
- Chocolate Pancakes – Cocoa-rich batter with warm ganache.
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Cabernet Sauvignon Brown Butter Brownies
Cabernet Sauvignon Brown Butter Brownies are dense, fudgy brownies made with browned butter, reduced Cabernet Sauvignon, dark chocolate, Dutch-process cocoa, and espresso powder for an intensely chocolatey dessert with rich, complex flavor.
Servings: 9 to 16 squares
Calories: 285kcal
Equipment
- 9x9 metal baking pan (23x23 cm). Bakes the brownies evenly.
- parchment paper Makes lifting and slicing easy.
- Saucepan (small). Reduces the Cabernet Sauvignon.
- light-colored saucepan Makes it easy to monitor the browned butter.
- mixing bowls (large) Combines the brownie batter.
- whisk Mixes the batter until smooth.
- rubber spatula Folds in the flour and chocolate without overmixing.
- instant-read thermometer Checks for perfectly fudgy brownies.
Ingredients
Cabernet Reduction:
- 1 cup (240 ml) Cabernet Sauvignon
- 1 tsp (5 ml) balsamic vinegar
Brownies:
- ¾ cup (170 g) unsalted butter
- 8 oz (227 g) dark chocolate (60 to 70%) divided
- ½ cup (50 g) Dutch-process cocoa powder
- 1 tsp (2 g) instant espresso powder
- 1 cup (200 g) granulated sugar
- ¾ cup (165 g) light brown sugar
- 3 large eggs room temperature
- 2 tsps (10 ml) vanilla extract
- ¾ tsp (4 g) fine sea salt
- 1 cup (120 g) all-purpose flour
- flaky sea salt for finishing
Instructions
- Preheat the oven to 350°F (175°C). Line a 9 x 9-inch (23 x 23 cm) metal baking pan with parchment paper, leaving an overhang on two sides to lift the brownies out after baking.
- Pour the Cabernet Sauvignon into a small saucepan and bring to a lazy simmer over medium heat. Cook until reduced by half, leaving about ½ cup (120 ml), 10 to 12 minutes. Remove from the heat, stir in the balsamic vinegar, and set aside to cool slightly.1 cup (240 ml) Cabernet Sauvignon, 1 tsp (5 ml) balsamic vinegar
- Meanwhile, melt the butter in a light-colored saucepan over medium heat. Continue cooking until the milk solids turn deep golden brown and the butter smells nutty, 5 to 7 minutes. Immediately pour the browned butter into a large mixing bowl to prevent it from cooking further.¾ cup (170 g) unsalted butter
- Add 4 ounces (113 g) of the chopped dark chocolate to the hot browned butter and stir until completely melted and smooth.8 oz (227 g) dark chocolate (60 to 70%)
- Whisk in the Dutch-process cocoa powder and espresso powder until no lumps remain. Add the granulated sugar and brown sugar, whisking until combined. Whisk in the reduced Cabernet mixture, then add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and fine sea salt.½ cup (50 g) Dutch-process cocoa powder, 1 tsp (2 g) instant espresso powder, 1 cup (200 g) granulated sugar, ¾ cup (165 g) light brown sugar, 3 large eggs, 2 tsps (10 ml) vanilla extract, ¾ tsp (4 g) fine sea salt
- Fold in the flour just until no dry streaks remain. Fold in the remaining 4 ounces (113 g) of chopped dark chocolate.1 cup (120 g) all-purpose flour
- Spread the batter evenly into the prepared pan.
- Bake for 30 to 35 minutes, or until the edges are set and the center still has a slight wobble. For the most reliable results, an instant-read thermometer inserted into the center should register 180°F to 185°F (82°C to 85°C). A toothpick inserted into the center should come out with moist crumbs rather than wet batter, but is not as reliable as the temperature test since these are fudgy brownies.
- Sprinkle lightly with flaky sea salt immediately after removing the brownies from the oven.flaky sea salt
- Cool completely in the pan before lifting the brownies out using the parchment overhang. Slice with a warm knife, wiping the blade clean between cuts for the neatest squares.
Notes
- Reducing the Cabernet Sauvignon concentrates its flavor without adding excess liquid to the batter.
- Stir the balsamic vinegar into the reduced wine after removing it from the heat to preserve its fruity character.
- Brown the butter in a light-colored saucepan so it's easier to see when the milk solids are perfectly browned.
- Use chopped dark chocolate bars instead of chocolate chips for the smoothest batter and pockets of melted chocolate throughout the brownies.
- Fold the flour in just until combined to keep the brownies dense and fudgy.
- An instant-read thermometer is the most reliable way to prevent overbaking.
Nutrition
Nutrition Facts
Cabernet Sauvignon Brown Butter Brownies
Amount Per Serving (70 g)
Calories 285
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 58mg19%
Sodium 132mg6%
Potassium 180mg5%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 23g26%
Protein 4g8%
Vitamin A 360IU7%
Calcium 28mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made these Cabernet Sauvignon Brown Butter Brownies? I’d love to hear how they turned out – leave a comment below and let me know.
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