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Get ready for this fiery grown-up twist on brownies. The Merlot Flour adds a fragrant fruitiness, while the Chipotle Merlot Oil adds a smoldering touch of heat.

Ingredient list

Ingredients for Servings

1stickButter, unsalted
0,50cupUnsweetened chocolate
6TbspApres Vin Chipotle Merlot Oil, divided
0,25cupApres Vin Merlot Flour
0,75cupAll-purpose flour
3eggsEggs (large)
1cupCream cheese, roughly chopped in cubes
0,25cupCocoa, Dutch processed
4cupPowdered sugar


  1. Preheat the oven to 350°F. Grease a 9” x 13” pan, line the base with waxed paper or parchment and set aside.
  2. Melt the butter and the chocolate pieces in 4 Tbsp of the Chipotle Merlot Oil and set aside to cool to room temperature, about 10 minutes.
  3. In a large mixing bowl, sift together the Merlot Flour and the all-purpose flour. Set aside.
  4. Using an electric mixer, beat the eggs, vanilla and salt together until fluffy and lemon-colored, about 5 minutes. Gradually add the sugar and beat until dense and creamy, about 5 minutes more.
  5. Scrape the cooled chocolate mixture into the egg mixture and fold together gently.
  6. Gently fold the flour mixture into the chocolate egg mixture until just combined.
  7. Scrape the batter into the prepared pan and bake for 30 minutes or until a knife inserted into the middle of the cake comes out cleanly. Cool completely in the pan.
  8. TO MAKE THE FROSTING: Place the cream cheese cubes in the bowl of an electric mixer and break them up by mixing for 30 seconds.
  9. Sift the cocoa over the cream cheese and blend at the lowest speed until the mixture is uniform. Increase speed to medium and blend for 1 minute.
  10. Add the remaining 2 Tbsp of the Chipotle Merlot Oil to the cocoa mixture and blend until uniform.
  11. Adding ½ cup at a time, add the powdered sugar to the cocoa mixture and mix at low speed until uniformly blended. As needed, add small amounts of the milk to moisten, but ensure that a spreadable consistency is maintained.
  12. Remove the cooled brownie from the pan, top with the frosting and cut into 48 pieces to serve.



SERVINGS: 48 brownies

Recipe detail

  • Country Region
  • Lactose free
  • Vegetarian
  • Vegan
  • Diabetic
  • Gluten free
  • Servings
  • Alternative amount
  • Preparation time
    1 hour
  • Calories
  • Kilojoule
  • Fat content
  • Bread unit
  • Protein content
  • Carbohydrates
  • Degree of difficulty
    Very easy


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