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Preheat oven to 350°F.
Pour the red wine into a saucepot and bring to a boil over high heat. Boil until reduced by half, about 8 minutes. Set aside to cool. Line an 8x8-inch metal baking pan with parchment paper or foil.
Fill another saucepot 1/4 of the way full with water and place over medium heat. Set a heat-proof glass bowl or metal bowl over the saucepot to create a double boiler and add butter and chocolate chips. Stir to melt then set aside to cool.
In a medium-size bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
Once the chocolate mixture is cool to the touch, add in the sugar and stir until smooth. Next, add the eggs and whisk to combine. Continue whisking and add in 1/2 cup of the red wine reduction. Once smooth, add in the flour mixture and stir until just combined.
Spray the parchment-lined baking tray with nonstick cooking spray and pour in the batter. Using a rubber spatula, smooth it out a bit.
Place in the oven and bake for 30 minutes. Let cool.
Once cool, lift the brownies out of the pan by the parchment and cut into squares. Dust with some cocoa powder or confectioners’ sugar to serve.