Low Carb Red Wine Brownies

I finally spent my first night in our new house. We don’t have everything moved yet, but I am happy with how everything turned out. I’ve live many years in houses I had to compromise a lot for. Now I don’t have to compromise anything. I have everything I want here. I love it.

I still have a partial bottle of red wine I need to get rid of. The cake from two weeks ago turned out better than I could have imagined. This week, I’m going to try out a brownie recipe. I found one over at Wine Enthusiast for Red Wine Brownies. A simple recipe using red wine. I’m excited to try this. I already have one recipe I love and would make again with red wine. I would like to have another as well.

Here are the original stats:

Here’s what I changed:

  • I replaced all of the sugar with their sweetener equivalent to reduce the carbs.
  • I replaced the salted butter with unsalted to reduce the sodium.
  • I replaced the flour with almond flour to reduce the carbs.
  • I reduced the salt by half to reduce the sodium.

Here are the final stats:

Here is the final recipe:

Low Carb Red Wine Brownies

Makes 16 Brownies

  • 1 cup dry red wine 
  • 1 cup plus 2 tablespoons sugar substitute
  • ½ cup brown sugar substitute
  • 2 eggs 
  • 5 ounces dark chocolate (at least 72% cocoa) 
  • ½ cup (1 stick) butter 
  • ¾ cup almond flour
  • ¼ cup unsweetened cocoa powder 
  • 1/2 teaspoon xanthan gum
  • ½ teaspoon vanilla 
  1. Preheat oven to 350ºF. Butter or grease a 9×9-inch baking pan, line with parchment paper, and then butter or grease the parchment. Set aside.
  2. Combine red wine and two tablespoons of sugar in a small pot over high heat and bring to a boil. Cook, stirring occasionally, until reduced to ¼ cup. Set aside to cool.
  3. Melt butter and chocolate in a large, heat-proof bowl set over a pot of simmering water, stirring occasionally with a spatula. When melted and fully combined, set aside to cool.
  4. Whisk brown sugar substitute, remaining cup of sugar substitute and eggs in a large bowl until sugar granules dissolve, about 1 minute. Whisk in cooled chocolate-butter mixture, then the red wine reduction and vanilla until the mixture is fully combined and has a glossy sheen.
  5. Add flour, cocoa powder and xanthan gum all at once, and stir until just combined.
  6. Pour into prepared pan and tap on your countertop so it spreads evenly into all four corners. Bake for 35–40 minutes, or until middle is set. Let cool at least 15 minutes before cutting into 16 squares.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s