Directions

1. Make the wine reduction Add the Alto Shiraz and sugar to a small saucepan. Simmer until reduced to approximately 3–4 tablespoons of syrup, about 8–10 minutes. Remove from the heat and allow to cool completely. The reduction must be cold before adding it to the eggs.

2. Prepare the oven and pan Preheat the oven to 175°C (155°C fan-forced). Line a 20 cm square baking pan with baking paper, leaving some overhang on the sides so you can easily lift the brownies out later.

3. Melt the chocolate and butter Melt the dark chocolate and butter together until smooth. Allow the mixture to cool for a few minutes—it should be warm, not piping hot.

4. Whip the eggs and sugar Beat the caster sugar, eggs and vanilla extract until pale and slightly thickened, about 1–2 minutes. This step helps create that characteristic shiny, crackly brownie crust.

5. Combine Beat the melted chocolate mixture into the egg mixture, then add the completely cooled red wine reduction.

6. 6. Add the dry ingredients Sift the flour, cocoa powder and salt over the mixture. Gently fold until just combined and no dry streaks remain. Do not overmix, as this will make the brownies cakey rather than fudgy.

7. Transfer the batter to the prepared pan and smooth the top. Bake at 175°C for 22–26 minutes.

8. The brownies are ready when a skewer inserted into the centre comes out with moist crumbs attached—not completely clean. The centre should still look slightly underbaked.

9. Cool and slice Allow the brownies to cool completely in the pan for at least 1 hour. For even cleaner slices, refrigerate them before cutting. For sharp, professional-looking edges, use a warm, clean knife, wiping it between cuts.