Wine Roasted Strawberry Brownies is the best thing I could make! The flavors of wine, chocolate and roasted strawberries is just truly amazing. Served with a cuppa or ice-cream it is a great combination.
Ever since I saw this brownie over 3 years ago, I knew I wanted to make them. And I also knew that I would replace cherries with strawberries whenever I do. But never got around to doing it.
Finally I did manage to make it just as I wanted with strawberries. I used my go-to recipe for brownies which I have adapted into whole wheat and amaranth version with great success here. I used the same whole wheat version and just added wine roasted strawberries into it.
The result was decadent, gooey and extremely rich brownies. Also, for some reason, V didn’t get time to eat these and my kids are not fond of nuts so they gave it a pass. Well I am not complaining as I got to enjoy most of it.
I roasted the strawberries a couple of days in advance and refrigerated them till further use. I highly recommend making and enjoying these brownies.
Wishing you all a Merry Christmas and season’s greetings. Have wonderful holidays!!!
Wine Roasted Strawberry Brownies
for the brownie
- 3 tbsp water
- 2 tbsp flaxmeal flax seed powder
- 1¼ cup whole wheat flour
- ½ cup amaranth flour
- ¼ tsp baking soda
- 7 tbsp cocoa powder unsweetend
- 125 gram dark chocolate chopped (or chocolate chips)
- 1 tsp instant espresso powder
- ¾ tsp salt
- ¼ cup boiling water
- 1¼ cup jaggery powder
- 6 tbsp or 80 gram unsalted butter
- 1½ tsp vanilla extract
- ½ cup walnuts chopped
for the roasted strawberries
- 2 cup washed & quartered into bite sized pieces of strawberries
- ¼ cup wine preferably port
- Preheat oven to 230 °C.
- Toss the strawberries into port/ wine of your choice and spread on a baking sheet in a single layer. Roast in the oven for 30 minutes or till they start oozing their juices and are nice rich deep in color. Set aside and allow to cool completely.
- In a small bowl whisk together the water (3 tbsp) and flax meal. Let it sit for about 10 minutes till it becomes frothy. This mixture is called flaxseed egg.
- Preheat oven to 180 °C. Line & grease an 8X8 inch baking dish. Allow overhang on all sides for easy lifting of brownies after baking.
- Coat the chopped walnuts with little flour to avoid sinking to the bottom.
- In a medium bowl whisk together flour and baking soda. Keep aside.
- In another medium bowl add the cocoa powder, chocolate, coffee and salt. Add boiling water and mix in the ingredients into a paste using a spoon. Make sure that chocolate pieces are melted.
- Add jaggery powder, butter, vanilla extract and flax meal egg into the chocolate mixture until smooth.
- Stir in the walnuts if you’re using them. Using a wooden spoon, mix in the flour until well combined. The mixture becomes extremely thick and you may need to use your hands to mix. Don’t mix the dough with an electric mixer at this point. It will overwork the dough and gluten will form, in turn affecting the texture of the brownies.
- Transfer the batter to the baking dish, using a silicone spatula press the thick dough into place.
- Bake for 30 minutes. Cool on a wire rack for an hour.
- Transfer the brownies to the wire rack by lifting the overhang. Allow them to cool completely before slicing into squares.
- Serve with powdered sugar or ice-cream or sauce or eat them off the rack. Enjoy!
- You can use brown sugar in place of powdered jaggery.
- The trick of perfect brownies lie in 2 things. One is not over-bake them, otherwise they become cake like and not chewy.
- Second is too allow them to cool completely (no matter how tempted you are) before slicing. Also use a plastic knife and not a serrated knife. I use the cheap plastic knives which are given with store-bought cakes.