Indulge me for a minute… no, actually indulge YOURSELF. Red Wine Hot Chocolate is a thing, and it is delicious!
We are on the other side of a winter storm which brought snow followed by freezing rain and then single digit temperatures, and I can’t think of a better drink to warm up with after navigating the frozen tundra that is currently Massachusetts.
The ingredient list is short, it comes together quickly, and the combination of red wine and chocolate is – unsurprisingly – quite good (the smooth acidity of the wine keeps the hot chocolate from being too cloyingly sweet). You could certainly simply add wine to instant hot cocoa, but making it from scratch yields a cup of unrivaled rich chocolatey goodness.
I’ll just be over here cuddled up with a mug of this blissful beverage until winter is over.
Prep Time: 2 minutes
Cook Time: 3-5 minutes
- 1 cup milk, preferably organic (I used 1%)
- 1/3 cup good quality dark chocolate (chips or finely chopped)
- 1/2 cup good quality dry red wine, such as Cabernet Sauvignon
- 1 Tbsp pure maple syrup, optional
Combine the milk and chocolate in a heavy-bottomed saucepan set over medium heat. Slowly heat the mixture, whisking often, until the chocolate has fully melted into the milk. Add in the red wine and stir until heated through. Taste and add maple syrup for additional sweetness, if desired.
If you think that delicious brownies without flour, refined sugar, or butter sounds too good to be true, then let this recipe be the one that changes your mind.
Although not quite as rich and dense/fudgy as traditional brownies, this healthier version is the perfect antidote to any chocolate craving, and the batter is quick and simple to whip up (in one bowl!).
I made these in a 7 x 11 inch rectangular pan because I’ve been without my trusty 8 x 8 inch square pan for a while now… without any memory of what happened to it (hmmm: mom brain is real, my friends). When baked in an 8 x 8 pan, the brownies will turn out thicker.
If you’re looking for a chocolatey, but more heart-healthy, dessert to treat your loved ones to on Valentine’s Day, then look no further!
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Prep Time: 5 minutes
Cook Time: 15 minutes
- 3 large eggs, preferably organic
- 1 cup well-stirred creamy/smooth all-natural unsweetened almond butter, (the only ingredients should be almonds and salt)
- 2 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1/3 cup coconut sugar
- 1/3 cup unsweetened cocoa powder, sifted
- 1/2 tsp baking soda
- 1/8 tsp Kosher salt
- 1/2 cup dark chocolate chips
Preheat oven to 350°F and line an 8 inch square (or 7 x 11 rectangular) baking pan with parchment paper going both ways (leave a bit of excess paper hanging over the sides of the pan to allow for easy removal).
Whisk the eggs in a large mixing bowl until lightly beaten, then stir in almond butter, maple syrup, vanilla, sugar, cocoa powder, baking soda, and salt with a rubber spatula or spoon until smooth. The batter will be very thick and sticky.
Fold in chocolate chips.
Spoon the batter into the prepared pan, and spread it into an even layer.
Baking for 15-17 minutes (or 14-16 minutes if using a 7 x 11 pan), or until a toothpick inserted into the middle of the brownies comes out mostly clean. The brownies will rise in the oven, but then deflate while they cool.
Let brownies cool completely before lifting them out of the pan using the overhanging parchment paper. Cut into squares.