Flourless Chocolate Red Wine Brownies
These Flourless Chocolate Red Wine Brownies are the best Passover dessert ever!
And that is not a claim I make lightly. They are easy, require opening a bottle of wine (who doesn’t need that right about now), gluten-free, and good enough to eat all year, not just during Passover. Flourless Chocolate Red Wine Brownies are here to make your Passover a little sweeter!
This Passover will be a little different, and hopefully, you’ve made the decision to host a seder just with those you live with, or a virtual seder. It’s the only safe choice for 2020. Or maybe you are reading this blog post from the future and are hosting seder for 20 friends and family, in which case I say yay! and feel free to double this recipe. I am very impressed with how Puerto Rico has been handling COVID-19 so far. Even though we have been social distancing for weeks, they officially put the island on lockdown on 3/15, before any state. No leaving your house except for essential jobs, doctor, or the supermarket, 9pm curfew, beaches closed, no cruise ships, and more recently, anyone entering the island placed on a 14-day quarantine. I don’t understand why all states haven’t followed suit.
Anyway, back to these flourless chocolate red wine brownies. The recipe makes 9, and they freeze well, so even if your seder this year is for 1-2 people, you can nibble on these all Passover week.
I was inspired to make these based on my flourless chocolate cupcakes and the fact that I was out of muffin liners and wanted to open up some wine. A Passover recipe is born!
I also only had a disposable pan, so the edges are a little janky. But I trimmed them and ate the excess pieces! A win win.
If you tested the brownies to see if they are done or if the top looks ugly at all, good news. I added frosting. With MORE WINE. Pretty! I love how the wine adds a subtle pink color.
Nine good-sized brownies, because who wants a tiny brownie?. Now Passover food can be pretty brown. Chopped liver. Gefilte Fish. Brisket. Charoset. You get the idea. So I wanted to add more color with this homemade chocolate cover matzah with rainbow sprinkles! Such a festive touch. I added a piece to each square. Side view- these brownies can work any angle.
Tada! Flourless Chocolate Red Wine Brownies perfection! Feel free to pile on the chocolate-covered matzah. Pairs well with lots of red wine.
Flourless Chocolate Red Wine Brownies
Ingredients
- For brownies:
- 1/4 cup butter cut into chunks
- 4 ounces semisweet chocolate chips
- 3/4 cup granulated sugar
- 3 eggs room temperature
- 1 teaspoon vanilla
- 1/4 cup reduced dry red wine I used Pinot Noir. Start with 3/4 cup and reduce to 5-6 tablespoons for the brownies and the frosting
- 1 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- For Red Wine Frosting:
- 1/2 cup butter softened
- 2 ounces cream cheese
- 1 1/4 cups powdered sugar
- 1 tablespoon of reduced red wine see above
- For Chocolate Matzah:
- 1 piece matzah
- 1/4 cup chocolate chips
- Rainbow sprinkles
Instructions
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Butter an 8×8 inch square pan and line with parchment paper going up the sides of the pan. Set aside.
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Pre-heat the oven to 350 degrees F.
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In a medium saucepan, melt the butter and chocolate chips over low heat while stirring until the butter is completely melted.
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Meanwhile, in a separate small saucepan, bring 3/4 cup of dry red wine to a simmer and reduce until you have 5-6 tablespoons to use in the brownies and frosting. Set aside and let cool.
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Remove the butter mixture from the heat and add in the sugar and stir with a wooden spoon or spatula until combined.
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Then add in the eggs and vanilla and stir just until combined. Then add in the 1/4 cup reduced red wine.
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Lastly, add in the cocoa powder and salt and stir until combined.
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Pour the batter into the baking pan and bake for 20 minutes or until the edges look done and the center is set. A toothpick will not come out totally clean, but will not be totally wet either. The brownies will continue to set as they cool.
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While the brownies are cooling, make the frosting. In a large brown, beat butter and cream cheese with a hand mixer. Carefully add in powdered sugar. I like to stir with a spoon first so the sugar doesn’t splatter and then finish mixing with a hand mixer to smooth. Add in 1-2 tablespoons reduced red wine and combine until the frosting is thick but spreadable. Spread evenly over cooled brownies.
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If you want to top with the chocolate covered matzah, melt chocolate chips using a double boiler or microwave and spread evenly on matzah. Immediately sprinkle with rainbow sprinkles. Refrigerate until the chocolate is solid. Then break into pieces and use to decorate brownies.
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These brownies keep well in an airtight container at room temperature or in the refrigerator for up to 5 days.
14 Comments
This sounds really yummy! Are kosher for Passover jimmies (that’s “sprinkles” to you) a thing?
Thanks! I went to camp in MA so I know jimmies too! They do make them, but I’m not that strict.
Yeah, sprinkles that are not labeled as kosher or clean contain confectioners glaze which contains bug poop. Gross!
You can, of course, use kosher sprinkles or leave them out!
Do you have to reduce the wine ? is there a substitute, like pomegranate syrup that could be us
ed ?
Reducing the wine makes the flavor more prominent so I recommend it. Pomegranate syrup is thicker but you could try it! Or grape juice.
Sounds like a fun recipe to try. Of course, adding the matzah pieces makes this no longer flourless…
The brownies are still flourless, the garnish is optional.
Can these be made parve?
You could try using dairy free cream cheese and margarine but I haven’t tested that.
Do you think these would work if I made them in mini muffin tins (obviously adjusting the baking time)….I have not made flourless ones before so am unsure and am trying to find some Passover dessert recipes I can make in the mini muffin tins….I already have a nut crusted cheesecake tart one but would like more! Thanks!
I think so! They may be a little messy to eat as they are more fudgey that a muffin. So you may need to eat them with a fork. Not sure if they would stick to the liner a little.
Just trying this recipe now. Reduction of wine should be near the beginning of the recipe as it needs to cool down before mixing in with the remaining ingredients. My oven was ready but I wasn’t.
Yes it’s the first thing you do while melting the butter at the same time. It should only take a few minutes or so to cool off the heat.