Healthier Red Wine Brownies
Perfect for Valentine's Day, or a girls' night in, these red wine brownies are incredible for SO many reasons.
- Their consistency is fudgy, with a little cake texture for good measure. They will literally melt in your mouth with triple chocolate deliciousness.
- Use vegan chocolate ingredients to make these vegan friendly!
- Mix and match ingredients if you follow a flexitarian diet.
- Instead of a cup of granulated sugar, this recipe incorporates Truvia instead - saving a TON of calories.
- Flax meal eggs and olive oil keep these brownies plant-forward.
Even with all the benefits, these taste like regular, I-could-eat-the-whole-batch brownies. Did I mention these are triple chocolate?
Check out more about this recipe and some additional fun options at: https://hearthhealthhappiness.com/.
Pro Tip: When checking for doneness during baking, don’t wait until an inserted toothpick comes out clean. Remove the brownies from the oven when a few crumbs still cling to the toothpick when it is inserted in the center.
Your batter consistency might vary a little. Did you notice the dark, fudgy texture of the batter in my earlier photos? That fluctuates – your red wine brownie batter might look a little more whipped and lighter, which is perfectly fine. Some of the texture and color will depend upon what ingredients you use – even the brand of cocoa powder, for example – the size of your chocolate chips, etc.
When measuring the flour and cocoa powder, use a spoon to scoop the ingredients into the measuring cup(s), as opposed to putting the measuring cup into the containers and using them as a scoop. Why? This helps prevent adding too many dry ingredients. The measuring cups should not be tightly packed with flour or cocoa powder.
- 8 people
- Prep time: 15 Minutes|Cook time: 40 Minutes|Total time: 55 Minutes
- Preheat oven to 350ºF. Mix the flax meal and water and place in refrigerator, if you have not already done so. Use a medium - large bowl for the flax eggs as you will add ingredients to this bowl.
- Use a small amount of olive oil to grease a 9x9-inch baking pan. Add a piece of parchment paper to the pan, with about a 2-inch overhang to grasp and remove from the pan after baking.
- In a double broiler, or glass bowl set over a small pan with gently-boiling water, melt the unsweetened baking cocoa.
- Remove the flax eggs from the refrigerator and whisk to make sure all water and flax meal is combined thoroughly - and is a little springy.
- Slowly whisk the Truvia and light brown sugar into the flax eggs until incorporated. Add the cocoa powder, vanilla extract, olive oil, melted baking cocoa, and red wine, whisking to combine.
- In a separate bowl, sift the flour, baking powder, and salt. Gently whisk or fold the flour mixture into the wet ingredients.
- Stir in the chocolate chips. Pour or scoop the brownie batter into the parchment-lined baking pan. Spread evenly.
- Bake for 40 minutes, or until the sides are set and a toothpick inserted in the center of the brownie pan comes out with a few crumbs. The brownies will continue to bake after removing from the oven.
- Allow to cool before cutting and serving.
- Acceptable substitutions: Granulated sugar instead of Truvia. 1:1 ratio, so you can use 1 cup of granulated sugar. Melted butter instead of olive oil. If using melted butter, increase the amount of butter to 4 ounces, or a full 1/2 cup. Regular eggs instead of flax eggs. 1:1 ratio, so you can use 3 regular eggs.
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