I am getting so excited for the Orlando Science Center’s Science of Wine fundraiser event and having way too much fun “baking with booze”… research purposes only, right?…
Recently I was asked to do a little promo video for the Orlando Sentinel and FOX News Orlando to talk about this amazing event and share with them a deliciously healthy dessert recipe, using wine, of course! Well I certainly couldn’t show-off the same dessert I’ll be demonstrating at the event …Chocolate Cherry Cabernet Truffles (yum!)….. But I was still digging the cacao and cabernet pairing, so I decided to make brownies for this live demo. But not just any brownies… Cabernet Brownies!
These tasty, oh-so-chocolatey treats are gluten free, vegan and even paleo, but more importantly, they’ve received the deliciousness stamp of approval from the Orlando community! Rich and fudgey, but not overly sweet, your tastebuds will fall in love with these Cabernet Brownies, not to mention, they are simple and quick to make!
Chocolate Cabernet Brownies
- 2/3c + 2T cacao powder
- 1 ripe plantain
- 1/3c applesauce
- 1/4c Cabernet (or your favorite red wine)
- 3T coconut oil
- 2T coconut butter (or nut butter of your choice; sunflower seed or maybe almond?)
- 1T vanilla extract
- 1/2t baking powder
- 1/2t baking soda
- pinch of pink himalayan salt
Preheat the oven to 350°F and lightly grease a brownie pan. For an 8×8 pan preheat your oven to 330°F (low and slow).
Using a blender, puree all of you ingredients! (I told you it was simple, right?).
Pour the batter into your pan and bake! I used a bite-sized brownie pan and baked them for 15min. For an 8×8 pan, I would recommend maybe another 15 minutes, but be sure to check on them!
Find more great brownies recipes here.