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
Serving: 70g | Calories: 285kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 132mg | Potassium: 180mg | Fiber: 3g | Sugar: 23g | Vitamin A: 360IU | Calcium: 28mg | Iron: 2mg