Red Wine Brownies

with raspberries & fresh whipped cream


For brownies
1 20 oz. package brownie mix (we recommend Ghirardelli Dark Chocolate)
1 egg
1/3 cup red wine
¼ cup vegetable oil

For whipped cream
1 cup heavy whipping cream
1 tablespoon sugar
1 teaspoon vanilla

For garnish
½ cup fresh raspberries


Brownie directions
Preheat oven to 325 degrees Fahrenheit. Lightly grease an 8”x8” glass baking pan with non-stick cooking spray.

In a large bowl combine brownie mix, egg, red wine, and vegetable oil and stir until well blended. Using a rubber spatula spread the batter in the prepared pan. Bake for 45 to 50 minutes.

Whipped cream directions
Place a metal mixing bowl in the freezer for 10 to 15 minutes.

Add the chilled whipping cream, sugar and vanilla in metal mixing bowl and beat with a whisk until stiff peaks form.

Serving directions
Using a serrated knife, slice brownies in 2 ½”x 2 ½” squares. Dollop with whipped cream and garnish brownie with fresh raspberries.

Suggested Pairing

2013 THE Dark

Bold, inky color with aromas of juniper and spice. The lush, velvety texture is full of blackberry, cassis and plum flavors with a long finish that holds just a touch of chocolate.

Retail: $22  |  Club: $17.60
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