Tipsy Brownie Recipe: Wine Infused Berry Chocolate Brownies

This dense fudgy brownie recipe is my go-to when a chocolate craving hits.

I’m going to give you the perfect excuse to go buy some wine so you can make these rich, melt in your mouth brownies. (You’re welcome) I don’t drink much wine but this recipe is one of the reasons I always have some on hand. This is not your typical brownie recipe. In fact, I’m not even sure this qualifies as a brownie. Think fudge meets a dense chocolate cake? Whatever it is, it’s delicious.

My favorite part is that this brownie actually satisfies my chocolate cravings, unlike all of the other gluten free brownie recipes that seem to keep coming out dry for me. The wine in this recipe keeps things moist and full of flavor. It’s a recipe I can take my time making and the house smells divine when baking. It’s rich but not so sweet you can’t go back for another piece. Pairs great with coffee too and I actually prefer it the following day, the flavors seem to melt together even more.

I call it the tipsy brownie recipe but that only refers to the berries. You won’t get drunk eating this. πŸ™‚ Bottom line is you gotta make it and see your yourself. Special points awarded to those that do try it and can help settle the Pam/Pan debate, I mean the brownie/fudge debate.

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Drea’s Tipsy Brownies

If you’re a choc-aholic like me, you’re going to want to save this brownie recipe. This rich gluten free brownie recipe uses wine soaked cherries to marry the cocoa, ensuring a moist fudge-like center. As the wine bakes off, you’re left with a rich, decadent brownie filled with flavor bombs that will have your guests guessing how you packed so much flavor into a desert.

  • Total Time: 40 minutes



3/4 cup red wine

1/2 cup dried cherries

1/4 cup dried cranberries

1 1/4 cup gluten free flour (Bobs Red Mill)

1/2 tsp salt

1/2 cup unsalted butter

3 eggs room temp

3/4 cup brown sugar

1/4 cup white sugar

1/2 cup cocoa powder + 1/2 cup set aside for dusting the pan and the top of the brownies

2 tsp cinnamon

1 tsp vanilla

1/2 cup dark chocolate chips

2 tbs coconut oil


  1. Gather all your wet and dry ingredients and set them on the table. Always best to start with a prepped recipe.
  2. Measure out the cranberries + cherries and put into a mason jar with the wine. Let those bad boys drink up, set aside for an hour or more.
  3. Grease a 4×4 pan with coconut oil and dust the inside with cocoa powder (Or line the whole pan with parchment paper for easy removal). Set aside.
  4. When the cranberries are ready: melt butter in a saucepan on low heat. Once melted, add in the cocoa powder, stirring until well combined. Remove from the heat and add vanilla + cinnamon.Β 
  5. While the cocoa is cooling, add flour, salt and both sugars to a bowl and mix it.
  6. Head back to the cooled cocoa mixture and add one egg at a time, mixing gently.
  7. Pour the wine and the cherries + cranberries to the cocoa mixture and hand mix until combined.
  8. Add the wet ingredients to the dry and mix until combined. This batter will be thick, that’s good! Stir in the chocolate chips and pour batter into the baking pan.
  9. Bake for 350 degrees F for 20 minutes. Check the cake with a toothpick at 20 minutes. If the toothpick doesn’t come out clean, bake for another 5 minutes and test again. (I always pull mine at the 20 minute mark for a gooey center but all ovens are different)
  10. When the center is cooked, remove from the oven and let cool.
  11. Dust the top with cocoa powder, powdered sugar or both. Enjoy!


I’ve only ever tried this recipe with gluten free flower, specifically Bob’s Red Mills. I cannot speak to the bake if using other flours or sugar substitutes.

If using a larger/wider pan, the cook time will vary.

  • Author: SimplyDre
  • Prep Time: 20
  • Cook Time: 20
  • Category: desert
  • Method: bake

Keywords: wine brownies

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