Red Wine Cookie Brownies
A fun way to use up red wine.
Servings 12
Cost 5
Ingredients
- 1 ½ cups red wine OR ¼ cup plus 2 T. Kahlua (Kahlua does not need to be reduced)
- 1 package chocolate brownie mix (18 to 18.4 oz) I used Duncan Hines Chewy
- ⅔ cup canola oil
- 2 large eggs
- 12 Oreos or other chocolate sandwich cookies
Ganache Topping
- ⅓ cup heavy whipping cream
- 1 cup dark or semisweet morsels
- 3 more Oreos
Instructions
- Preheat oven to 350°F. Line an 8 inch square pan with foil and spray bottom only with cooking spray.
- Put the wine in a medium saucepan and bring to a simmer. Simmer until it is reduced to about ½ cup. Time will vary as to how long this takes -- probably 8 to 10 minutes. Let the reduction cool for 10 minutes. If using Kahlua, skip the reduction step.
- Combine the brownie mix with the ⅔ cup oil, 2 eggs and only ¼ cup of the wine reduction (or ¼ cup of Kahlua). Beat with a heavy duty scraper or large spoon until blended. You could also do this with a stand mixer and paddle or hand held electric mixer on low to medium.
- Spread approximately one-fourth batter evenly into baking pan. Place 12 cookies in rows over batter, then spread remaining batter evenly over cookies.
- Bake for about 30 minutes until top is crisp and center is set. Let cool 30 minutes in pan.
- Pour cream into a microwave-safe bowl or a 2 cup Pyrex measure. Microwave just until hot and steamy -- about 40 seconds or up to a minute depending on the wattage of your microwave. Add chocolate and let stand 5 minutes. Add 2 to 4 tablespoons of the wine reduction (or 2 T. Kahlua) and whisk until smooth. Pour ganache evenly over brownies. Note: I used only 2 T and think 4 would have been too much.
- Crush or just break up the last 3 cookies and sprinkle over the ganache. Chill 10 minutes or until set; cut into bars and serve.
