We ran out of summer before the raspberry sangria came about, so into the back of the fridge the wine went. As I was cleaning out the fridge the other day, I saw the bottle and remembered something the winery owner had said about using the wine in place of water in brownies. And so, when a craving for brownies hit today, I knew what I was making.
The Raspberry Delight wine adds just a slight hint of raspberry flavor to these brownies, but elevates them to a slightly more elegant dessert. Of course, serving them with a glass of the raspberry wine itself never hurts!
Raspberry Delight Brownies
(Makes a 9x13 pan of brownies)
1 c. granulated sugar
4 Tbsp. butter
6 Tbsp. raspberry wine
2 c. semi-sweet chocolate chips
1/4 c. cocoa
1 1/3 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
Preheat oven to 325°F. Line a 9x13 pan with parchment paper (or spray with oil).
In a saucepan, heat sugar, butter and raspberry wine until melted. Remove from heat and stir in chocolate chips until melted. Whisk in eggs until well blended.
In a separate bowl, mix flour, baking soda and salt.
Stir flour mixture into chocolate mixture and mix until smooth.
Spread brownie batter into the prepared pan. Bake at 325°F for 30-35 minutes until toothpick inserted comes out (mostly) clean.
Cool completely (or as long as you can hold out!) before cutting.
In a dessert mood now? Check out these other great sweets at Sweet as Sugar Cookie's Sweets for a Saturday roundup.