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Berry Brownie with Red Wine Ganache

Berry Brownie with Red Wine Ganache

  • Author: Molly
  • Yield: 8-10 servings 1x



For the Brownies:

  • 1½ oz unsweetened chocolate, coarsely chopped
  • 1½ oz bittersweet chocolate, coarsely chopped
  •  sticks unsalted butter, cut into pieces
  • 1⅓ cups granulated sugar
  • 2 teaspoons instant coffee or espresso powder
  • 1 teaspoon salt
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • ¼ cup plus 2 tablespoons all-purpose flour
  • 3 tablespoons bittersweet chocolate chips (or chopped chocolate)
  • 2 cups mixed berries, for topping
  • Fresh mint sprigs, for topping
  • Powdered sugar, for topping

For the Ganache:

  •  cups bittersweet or semisweet chocolate chips
  • ⅔ cup heavy cream
  • 3 tablespoons dry red wine (I like something fruit forward, like red zinfindel)
  • Pinch of fine salt


For the Brownies:

  1. Preheat oven to 325°F and butter a 9-inch springform pan (or an 8 x 8-inch baking pan).
  2. Place the chocolates and butter in a large microwave-safe bowl. Microwave in 20-second increments, stirring after each session, until the chocolate is mostly melted. Stir to completely melt the chocolate.
  3. Whisk in the sugar, instant espresso, and salt until smooth.
  4. Whisk in the eggs, one at a time, and the vanilla until smooth.
  5. Gently mix in the flour and stir until it is just combined and the batter is smooth. Fold in the chocolate chips.
  6. Pour the batter into the pan and smooth out the top into an even layer. Bake for 30-35 minutes or until the brownies are cooked through. I like a fudgy brownie, so I bake mine until the edges are completely set and the center is just slightly gooey. They will continue to firm up/cook a bit in the pan as they cool.
  7. Allow the brownies to cool completely in the pan before topping with the ganache and berries.

For the Ganache:

  1. Place the chocolate in a heat-safe bowl or measuring cup.
  2. Heat the cream on the stovetop or in the microwave until it is hot but not bubbling.
  3. Pour the hot cream over the chocolate, add a pinch of salt, and allow it to sit for about 30 seconds. Add in the wine and stir vigorously until the mixture is smooth and all the chocolate is completely melted. The ganache should be glossy and thick.
  4. Pour the ganache over the top of the cooled brownies in the pan, spreading it out into an even layer.
  5. While the ganache is still somewhat warm, top with the fresh berries. Place the entire pan into the fridge to set for at least 30 minutes. Garnish with mint sprigs and a dusting of powdered sugar (both optional), slice, and serve.


  • These brownies are best kept in the fridge. I like to slice them into squares or wedges and keep them wrapped in the fridge. They are delicious chilled!
  • The red wine in the ganache is completely optional – just omit if you don’t want to use it.
  • I like to use a springform pan for these because it makes for a dramatic presentation. This recipe will work in an 8 x 8-inch or 9 x 9-inch baking pan, if you don’t want to use a springform pan.