90+ Cellars Test Kitchen: Malbec Brownie Cookie Recipe

We’re giving ourselves an excuse to hang in the kitchen and have some fun with wine. No rules, just a great bottle and a really tasty recipe. Welcome to the 90+ Cellars Test Kitchen!

Red Wine Brownie Cookies Made With Old Vine Malbec

For our first recipe, we took inspiration from Food52’s Red Wine Brownie Cookie Recipe and tested it with our Lot 23 Malbec from Argentina. Malbec is a dry red that naturally pairs perfectly with chocolate. Its dark fruit notes, smooth texture, and velvety tannins enhance the fudgy, chocolatey richness of this dessert. See below for the full recipe!

Baking with red wine might sound unexpected, but it’s an easy way to intensify flavor in chocolate desserts while keeping the texture soft and indulgent.

Other Reds That Hit the Spot

This brookie recipe isn’t just for Malbec. Any dry, fruit forward red wine with soft tannins will work well.

If you’re experimenting at home, try some of our other weeknight reds like Lot 180 Zinfandel or Lot 225 Cabernet Sauvignon. These smooth, approachable reds bring similar depth and richness to chocolate desserts. Find our selection of Weeknight Reds at a retailer near you.

Lot 23 Malbec Brownie Cookie Recipe:

Ingredients:

• 2 cups Lot 23 Malbec
• 2 sticks (226 g) unsalted butter
• 1/3 cup + 2 Tbsp granulated sugar, divided
• 3 1/4 cups (416 g) all-purpose flour
• 1/2 cup (45 g) cocoa powder, sifted
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 1/2 cups (300 g) light brown sugar
• 2 large eggs, room temp
• 2 tsp vanilla extract
• 8 oz (227 g) dark chocolate, chopped & a few squares to add on top of the freshly baked cookies
• Cookie dough of your choice (we used Pillsbury)

Directions:

1. Preheat the oven to 350°F. Line baking sheets.
2. Melt butter in a saucepan until foamy and slightly darkened. Pour into a bowl.
3. In the same pan, simmer Lot 23 Malbec with 2 Tbsp sugar until reduced to 1/3 cup. Add to butter; cool 15 min.
4. Whisk flour, cocoa, baking powder, soda, and salt in a bowl.
5. Mix brown sugar, remaining sugar, eggs, and vanilla into butter-wine mixture. Stir in dry ingredients and chocolate to form dough.
6. Scoop dough into balls (about 1/4 cup each), 3 inches apart.
7. Top with cookie dough 
8. Bake 11–14 min until tops lose shine but cracks are slightly wet. Cool on sheets.
9. Add dark chocolate square as soon as they come out of the oven and slightly press onto cookie
10. Let them cool & enjoy!