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Flourless Chocolate Red Wine Brownies

Amy Kritzer Becker
These Flourless Chocolate Red Wine Brownies are the best Passover dessert ever!
5 from 12 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dessert
Cuisine Jewish
Servings 9


  • 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


  • Butter an 8x8 inch square pan and line with parchment paper going up the sides of the pan. Set aside.
  • Pre-heat the oven to 350 degrees F.
  • In a medium saucepan, melt the butter and chocolate chips over low heat while stirring until the butter is completely melted.
  • 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. Let cool.
  • Remove the butter mixture from the heat and add in the sugar and stir with a wooden spoon or spatula until combined.
  • Then add in the eggs and vanilla and stir just until combined. Then add in the 1/4 cup reduced red wine.
  • Lastly, add in the cocoa powder and salt and stir until combined.
  • 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.
  • 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.
  • 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.
  • These brownies keep well in an airtight container at room temperature or in the refrigerator for up to 5 days.
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