Wine & Bite – Fudgy Brownies : When Cabernet and Chocolate Make Magic Together

🍷💃 Dear Wine & Food Lovers, we’re sharing the star of Girls’ Night with you: Fudgy Brownies! Forget the calories and the love you wish would never end—this rich, chocolatey treat will be your new obsession. Promise. 🖤 We’re just playing around, but no matter if it’s Girls’ Night 💅 or Date Night ❤️, chocolate and Cabernet Sauvignon are a flawless excuse for a fabulous evening!

Hear Us Out: Brownies & Cabernet Might Be Your New Favorite Duo 🍫🍷

The rich, fudgy texture and deep cocoa flavors of these brownies pair beautifully with a bold Cabernet Sauvignon. This full-bodied red wine, with its notes of black cherry, plum, and hints of oak or spice, complements the bitterness of the dark chocolate while balancing the sweetness from the milk chocolate chips.

The tannins in the wine also cut through the richness of the butter and chocolate, cleansing your palate between bites and making each taste feel like the first. Think of it as the perfect slow dance between intensity and indulgence. 💃🍷🍫

🍫 Ingredients

• 170 g salted butter, cubed (140 g after browning)
• 120 g dark chocolate, chopped
• 60 ml vegetable oil
• 65 g unsweetened cocoa powder
• 3 large eggs, room temperature
• 1 large egg yolk, room temperature
• 160 g granulated sugar
• 175 g powdered sugar
• 2 tsp vanilla extract
• 1/4 tsp salt
• 65 g all-purpose flour
• 150 g milk chocolate chips

👩‍🍳👨‍🍳 Let’s Bake!

1. Prep Your Pan

Preheat your oven to 175°C (top & bottom heat).
Lightly grease a 20×20 cm metal pan and line it with parchment paper—trust us, this makes life easier when slicing later.

Using a 23×23 cm pan instead? No problem. Just shorten the baking time by 6–7 minutes since the batter will spread thinner.

2. Brown the Butter

In a medium saucepan over medium heat, melt the cubed butter.
Once melted, reduce the heat to medium-low. Stir often as the butter foams, bubbles, and slowly turns golden brown with a nutty, caramel aroma (about 3–6 minutes).
Remove from heat and stir in the dark chocolate until melted. Whisk in the vegetable oil and cocoa powder until smooth. Set aside to cool slightly.

3. Make the Batter

In a large mixing bowl, whisk together the eggs, yolk, and granulated sugar for about 1–2 minutes until smooth (no sugar grains between your fingers!).
Next, whisk in the powdered sugar, vanilla, and salt.

Now gently whisk in the slightly cooled chocolate-butter mixture.

Fold in the flour (and optionally a pinch of espresso powder if you’re feeling bold), then stir in those milk chocolate chips. The batter will be glossy and pourable.

4. Bake

Pour the batter into your prepared pan and smooth the top.

Bake for 29–32 minutes. The center should have a slight wobble, the edges should be set, and the top will look shiny and crinkly. A toothpick inserted in the middle should come out with moist crumbs, not raw batter.

Tip: Worried about underbaking? Use a kitchen thermometer—above 70°C means you’re in the safe (and gooey) zone.

5. Cool & Slice

Let the brownies cool in the pan on a wire rack for at least 1 hour 20 minutes.
Be patient—it’s worth it for that perfect fudgy texture!

Use a sharp knife and wipe it clean between each slice for those picture-perfect squares.

6. Store (and Reheat!)

Store any leftovers in an airtight container at room temperature for up to 4 days.

✨ Pro tip: Warm them up in the microwave for 10–15 seconds. It’s like fresh-baked magic all over again.

🍨 Final Touch (a must!)

Don’t forget to top it off with a scoop of creamy vanilla ice cream!
And here’s a little secret from us to you: a tiny sprinkle of flaky salt on top will take your brownies to the next level. Trust us—you’ll thank yourself later. 😉

Bon appétit! Afiyet olsun! En guete!