I love champagne. I love chocolate. Let’s put them together so they can get married and have the best kid of all time, champagne brownies!
Bubbly is pretty popular this time of year, but as I explain in my newest video below, I also like to eat my champagne. Why not get really festive with one of the coolest brownie recipes ever?
These are full of champagne and chocolate, and the bubbly is what makes them stand so tall. I never cease to love how carbonated beverages aerate baked goods, making for even more fun and games!
With New Year’s approaching, these brownies will definitely be on the menu. It’s typically a very quiet night. Kenny and I put the kids to bed, make fondue (both cheese and chocolate), and drink champagne while we eat and watch movies. It’s kind of my idea of the perfect night.
And to show you how these brownies are done, I’ve made you a new video! I’m in this one, and nobody likes to see themselves on camera. So I’m cringing, but I hope you enjoy:
There! Whew. Glad that’s over. Now you can actually make these!
Unlike so many of the recipes I share with you, I didn’t make this one up. I’ve seen it in multiple places on the vastness of the Internet, and I had to give it a shot. The most seductive element for me is that champagne glaze. You boil champagne and sugar on the stove for one minute and then brush the mixture all over the brownies. It soaks in and, yep. Quite the champagne flavor punch! I was convinced that eating these would give me a buzz, even though the alcohol likely all cooks out.
And the texture of the brownies is one-of-a-kind. When I saw how much these rose I thought I was going to have a cakey brownie, which I loathe. But that didn’t happen. These were still crazy fudgy, but tall. I’ve honestly never seen that happen before, but I like it! More brownie to love.
The underlying champagne flavor will send you rushing back for more of these guys. Next week, I’ll be putting them onto a fondue platter to show you how Kenny and I like to do it up on New Year’s Eve. In the meantime, good luck with your holiday prep and remember to have a glass of champagne nearby. It really makes everything so festive!
Preheat the oven to 350. Line an 8-inch square pan with foil and coat with cooking spray, or you can use a silicone insert like the one in the video. Set aside.
Melt the chocolate and butter in the microwave. Stir. If not melted, heat an additional 20 seconds and stir again until smooth. Add the sugar, salt and vanilla, mixing until well incorporated. Add the eggs and mix again. Stir in the flour until the batter is smooth.
Carefully, stir in the champagne. The batter will be thinner than typical brownie batter, but the color and texture should be uniform.
Pour the batter into the prepared pan and bake for 45-55 minutes until a toothpick inserted into the center comes out with moist crumbs.
Make the glaze. Boil the champagne and sugar together for one minute and remove from the heat. Brush the glaze liberally over the brownies. It will soak in.
I fulfill many roles in life: wife, mother, teacher, everlasting learner.
This site is dedicated to one role that expresses my creativity in ways that I find consistently challenging and rewarding: baker.
Inventing new ways to enhance food, especially if that food involves chocolate or peanut butter (or both!), is a passion of mine. I look forward to sharing my ideas with you.
This is the best time of year. As soon as Cinco de Mayo hits, the weather gets sunnier and spending time outside is nothing but a sheer pleasure. Lazy days, frosty margaritas, flip-flops…and lime-infused desserts!
I still remember my first slice of key lime pie. It was quite a special moment. My husband and I were dating and we went on vacation to Florida, and in a restaurant overlooking the Gulf of Mexico, I had my first slice. I think that moment was perfection. And I’ve been trying to recreate it ever since. This particular tart, though not a key lime pie, manages to bring back that happy feeling effortlessly.
Ya know, Butterfingers have never appeared on this blog. Why? Why?
So hard to answer a question for which there’s no good answer. The reason is, of course, because I just never got around to it. And now that I have, I’m embarrassed at how long it took.
I mean, it’s a Butterfinger. They’re so happy. Why would anyone ever leave them out on purpose? Especially when they can go into brownie bites? And I’m not talking about those mediocre brownie bites you buy at Costco in the container. Nuh-uh. These blow those sad little stand-ins for a baked good out of the water, and then some.
How many days can you go without a brownie? Because I can last two days. Then it all falls apart.
There are two desserts in this world that I can never say no to. The first is a chocolate chip cookie. I know very few people who can ever resist one. I even love the Costco ones. They’re processed. They’re huge. They’re delicious.
And then, taunting me always, is a perfectly fudgy brownie. You’d think that there aren’t a lot of good ones out there, but man, is that wrong. There are incredible brownies everywhere. It’s kind of encouraging, really. What kind of world would we live in if good brownies weren’t available on every street corner along with Coke Slurpees and Starbucks?