Decadent Red Wine Brownie

Makes 9-12 Brownie Squares


  • 3/4 cup gluten-free all-purpose flour
  • 1/4 cup brown sugar (use a little more if your chocolate chips have more than 51% cacao)
  • 2 TBSP cacao powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1/2 cup red wine (I’ve been really enjoying this brand)
  • 1/4 cup neutral flavor oil (canola oil or vegetable oil)
  • 1 TBSP apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips (51% cacao)


  1. Preheat the oven to 325 degrees F.
  2. Cover the bottom of baking dish with parchment paper. You can use an 8×8 pan or a small rectangle baking pan. Just make sure your pan is not too big or the brownie will come out very thin.
  3. In a bowl, mix all your dry ingredients (flour, sugar, cacao, baking soda, and salt). Set aside
  4. Melt dark chocolate chips. I melted mine using the microwave heating up 30 seconds at a time to make sure you don’t burn the chocolate. Set aside.
  5. In another medium bowl, mix your wet ingredients (wine, oil, apple cider, and vanilla extract).
  6. Combine the wet ingredients with the dry ingredients and mix well using a whisk.
  7. Next, add in the melted chocolate and mix until evenly combined. You don’t need a mixer for this, just a whisk will do.
  8. Pour batter in baking dish and bake for 25 minutes.
  9. Let brownie cool for about an hour before cutting into it.
  10. Store brownie in the fridge in a covered container.

To decorate: after baked and cooled, powder with confectioners sugar or cacao powder.

NUTRINUT TIP: This brownie is like fine wine, it becomes even tastier on days 2 and 3. 😉

Decadent Red Wine Brownies
Decadent Red Wine Brownie
Enjoying a glass of wine while baking 🙂
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