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Champagne Brownies (Video Tutorial, Too!)
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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.
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Every now and then, the people I love let me go to a farmer’s market on Sunday morning. You see, kids are really impatient. They don’t find stalls full of jewelry and baked goods and produce appealing. They think it’s kind of dull unless they happen to be eating the baked goods. The whole time.
During one happy farmer’s market outing many moons ago, I sampled the best raspberry crumb bars in the universe. No, I’m not being hyperbolic. They were incredible. I would actually pick one over a Reese’s. That should give you an idea of how amazing they were.
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In theater (yes, I used to be a theater nerd), that term refers to someone who can sing, dance and act. They don’t just barely pull it off, either. They can do all three with amazing ease and style. We tend to hate people like that. I kid, I kid.
Consider this bar the triple threat of the cookie bar world. All other bars look at this bar and they’re jealous. You know why? Because we have three things going on here: brownie, cookie, and more cookie. Sandwiched between the layers of brownie and chocolate chip cookie is…Chips Ahoy!
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I like to keep my chocolate in the freezer. Have you tried it? If not, I highly recommend. The whole consistency and texture and flavor just changes in this magical way when chocolate is frozen.
What eventually happens is that the front drawer in my freezer is full of goodies: M & Ms, chocolate chips, butterscotch chips, peanut butter chips. If it’s got chocolate, it’s in there! So every now and then I have to get rid of whatever is in there and then replenish gradually. It’s the circle of life.