Spotlight On: For A Sweet New Year: Barefoot Merlot Glazed Brownies

What do you do when you have a leftover half a bottle of Barefoot Merlot?

You use it to make brownies, of course! These dark chocolate Merlot brownies will surely satisfy any sweet tooth. The combination of dark and semi-sweet chocolate mixed with a luscious cocoa powder will have you coming back for seconds! Recipe, courtesy of

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And be sure to check out our Be Inkandescent Business magazine feature on Barefoot Wine founder Michael Houlihan, which goes live on January 1. Here’s to Toasting 2013 Barefoot! Happy New Year!

How To Get Your Brownie Fix


1/4 cup Barefoot Merlot
4 ounces dark chocolate, chopped
1/2 cup butter, cut into pieces
2 eggs, at room temperature
3/4 cup white sugar
1 teaspoon vanilla
1/2 cup All Purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon Kosher salt
For the Merlot Glaze: 2 tablespoons Barefoot Merlot
For the Merlot Glaze: 2 ounces semi-sweet chocolate
For the Merlot Glaze: 1 tablespoon unsalted butter


1. Preheat the oven to 350 degrees F.

2. In a small pot over low heat, melt the butter and chocolate together until smooth.

3. Add the wine and whisk until fully incorporated and remove the pot from the heat.

4. Add the eggs one at a time, and whisk to combine after each addition.

5. Add the sugar and vanilla and stir to combine.

6. Add the flour, cocoa powder and salt and stir until smooth.

7. Transfer the batter into a 9×9 tin foil-lined baking pan and place it in the oven for 25 minutes and bake until done

8. While the brownies are baking, melt together the semi sweet chocolate and butter for the glaze. Once melted, whisk in the wine and set aside.

9. When the brownies are done, let them cool.

10. Once cooled, drizzle the glaze over the brownies and spread it on top using an offset spatula.

Prep Time: 5 to 15 mins
Cooking Time: 5 to 15 mins
Servings: 6

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