Can I Get You Some Wine With Those Brownies?

Last weekend I decided to try the Cabernet Sauvignon Wine Flour I had previously mentioned. Some information that came with the wine flour mentioned supplementing a brownie recipe with this, so that's what I did. 

Here's the brownie recipe I used, but I'm pretty sure you could use any recipe or even a box mix:

1/2 c unsalted butter
1 c sugar
1/3 unsweetened cocoa
1/4 tsp salt
1 tsp vanilla

2 lg eggs
1/4 tsp baking powder
1/2 c flour

I added 2 Tbsp of wine flour, mixed it all up, and baked it in a greased 8" pan for 22 min.

I didn't tell anyone in the family what I was doing because I wanted to see if they made any comments about the brownies tasting different. My family has never been shy about offering critiques if they think a new recipe tastes the least bit strange or even just not what they are used to. But I licked the spatula and thought the batter was delicious. 

This is what the brownies looked like when I took them out of the oven:

This is what the brownies looked like 20 minutes later: (and this was before dinner)

Justin finished the rest of them before he went to bed, so I think wine flour brownies were a success. He mentioned that they tasted especially good, but he thought that might be because I hadn't baked brownies for a while. Ha!

Finger Lakes Wine Flour says:

"Our Wine Flours are made from wine grapes grown in the Finger Lakes of New York. They are superfood powders that are meant to supplement your baking and cooking. Each pound is packed with fiber, protein, antioxidants, vitamins, and minerals. We harvest the wine pomace after the wineries press the grapes for their juice. The skins are turned into fine powders that are various shades of gold and purple. Our Wine Flours are meant to supplement your recipes with flavor, color, and nutrition. Please use our Wine Flour with other flours when baking as it is a supplement, not a substitute."

Besides Cabernet Sauvignon, they make lots of other "flavors", like Merlot, Pinot Noir, Syrah, Chardonnay, Gewurztraminer, and Riesling. I think I might order a sampler next time and try Gewurztraminer in Apple Cake and Riesling in Snickerdoodles. This weekend I will be adding some of the Cabernet Sauvignon wine flour to meatballs and/or pasta sauce.

You could probably accomplish the same tastes by drinking a glass of wine with whatever you're eating, but this was a fun experiment (especially because nobody mentioned anything about a "weird taste".)