This red wine skillet brownie is rich and fudgy, SO easy to make and even gluten free! It’s the perfect way to satisfy your chocolate craving and delicious with a large scoop of vanilla ice cream on top!
This recipe features a bit of red wine to create a super rich flavor, so it’s perfect for Valentine’s Day, but tbh red wine and chocolate is perfect no matter what day it is.
Make sure you have some vanilla ice cream on hand! The cold ice cream pairs so well with the fudgy brownie and the vanilla flavor perfectly compliments the rich chocolate. An absolute must!
How to make this recipe
Preheat the oven to 350 degrees Fahrenheit.
Add 1 cup of chocolate chips to a bowl with the coconut oil and melt in the microwave in 30 second intervals. Stir between each interval, you’ll probably only need 2-3.
Meanwhile, beat together the eggs and sugar in a mixing bowl. Beat in the wine, vanilla and melted chocolate once done.
Add in the dry ingredients and mix with a wooden spoon or rubber spatula to combine.
Fold in the extra 1/2 cup of chocolate chips. transfer to a 8 inch skillet and bake for 28-40 minutes. I usually do 35 which will give more well done edges but keep the center nice and gooey. If you prefer a more well done center, just bake for a bit longer.
Let cool, then serve this skillet brownie with vanilla ice cream & enjoy!
Frequently Asked Questions
What kind of sugar is best? If you want to achieve the crinkly, shiny brownie tops that you see in the photos, then I highly recommend using regular white granulated sugar. You can sub for light brown or coconut if you prefer, but the tops won’t get quite as shiny.
Can I make these without wine? Yes! The red wine is there because it’s fun and festive but also because it enhances the overall chocolate flavor. If you prefer to leave it out, just sub for equal parts non-dairy milk. You’ll be able to smell and taste the wine in the batter, but not in the final brownie.
Can I make it vegan? Unfortunately, I don’t think this recipe will work without eggs. They’re a key ingredient for binding and the center of the brownies will end up a bit too mushy without eggs. You can try my vegan brownies instead!
Can I make it less fudgy? Yes! This skillet brownie is definitely fudgy rather than cakey, but there are a few things you can do if you want the inside less fudgy.
One, just bake for longer! About five extra minutes will give the center a chance to cook more thoroughly. Second, add in an extra tablespoon of tapioca starch. This will help absorb some of the extra moisture and create a more well done center.
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Red Wine Skillet Brownie
by: claire cary
- Preheat the oven to 350 degrees Fahrenheit.
- Add 1 cup of chocolate chips to a bowl with the coconut oil and melt in the microwave in 30 second intervals. Stir between each interval, you'll probably only need 2-3. You can also melt using a double boiler if you prefer that method, I just think the microwave is easier!
- Meanwhile, beat together the eggs and sugar in a mixing bowl. Beat in the wine, vanilla and melted chocolate once done.
- Add in the dry ingredients and mix with a wooden spoon or rubber spatula to combine.
- Fold in the extra 1/2 cup of chocolate chips. transfer to an 8 inch skillet* and bake for 28-40 minutes or until a toothpick comes out mostly clean with a few crumbs. I usually do 35 which will give more well done edges but keep the center nice and gooey. The bake time has a big range because it will depend on the type of skillet you used (cast iron or otherwise and the particular shape/curvature of the edges). If you prefer a more well done center, just bake for a bit longer, or shorter if you like a really fudgy center. Check at 28 minutes and go from there!
- Let cool, then serve with vanilla ice cream & enjoy!