Who watched Beyonce ROCK it last night at the Super Bowl! Omg. She killed it. Best halftime show ever. And Destiny’s Child reunion? I felt like I was reliving my high school days all over again. It was magical.

So now that the Super Bowl is over – it’s time to get ready for the next food related holiday. Valentines Day. And that means one thing. Chocolate. Wine. Chocolate. Sugar.


For the brownies
    • 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 ounces semi-sweet chocolate
  • 1 tablespoon unsalted butter
  • 2 tablespoons Barefoot Merlot


  1. Preheat the oven to 350 degrees F.
  2. In a small pot over low heat, melt the butter and chocolate together until smooth. Add the wine and whisk until fully incorporated and remove the pot from the heat.
  3. Add the eggs and whisk to combine.
  4. Add the sugar and vanilla and stir to combine.
  5. Add the flour, cocoa powder and salt and stir until smooth.
  6. Transfer the batter into a 9×9 tin foil lined baking pan and place it into the oven for 25 minutes and bake until done.
  7. 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.
  8. When the brownies are done, let them cool.
  9. Once cooled, drizzle the glaze over the brownies and spread it on top using an offset spatula.