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.
So this week I went back to work for all-day leadership meetings. I’m a teacher, which means I get summers off, but I’m also the elected faculty representative for the other teachers in the building, so I work a bit here and there when my colleagues are off having beach time.
Anyway, I’ve come to a very important conclusion about going back to work.
It makes me more productive! I know, duh. But it makes me work better everywhere. The house is neater. My bills are paid. And I baked three different things today, all of which I’m so excited to share with you! And the first is this evil little puppy right here.
It’s that time again, my lovelies. Passover is upon us! What kind of friend would I be if I didn’t give you some recipe love?
As I’ve mentioned, this is the most challenging food week of the year. I don’t like matza or anything that tastes like it, so my Passover philosophy is to avoid cooking or baking with it as much as possible. Instead, I use nut flours and potato starch, which taste much closer to the real deal.
Every year I buy a new recipe book, and this year I got Paula Shoyer’s The New Passover Menu. It’s an incredible cookbook, and it includes these cookie bars. My holiday is now officially better!
These apples are life-changing. How’s that for a promise?
Baked apples are a classic American dessert, but I’ve upped the ante by coring them, filling them with a simple streusel, and drizzling (pouring, maybe?) salted caramel on top. And we can totally call this a healthy dessert because, you know, apple. Right? Hey, it’s fruit!
This is a fireside kind of dessert, the kind that you share with family members on game night or some equally idyllic situation. These are impossible not to love, unless you have no soul. I’m feeling very objective today.