Sangria Brownie Tart

So, I’m putting together mulled wine in the crock pot, and I decide to clean out the cabinets.   I see the back of this brownie box with a Sangria recipe calling for red wine which I was putting in the mulled wine. I thought, “why not?”
Sangria Triple Fudge Tart.
This was easy – triple fudge mix using the Sangria recipe on the back of the Ghirardelli box.
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Oh my! Once you add the fruit topping with a bit of whipped topping, and some crushed walnuts to this warm delectable chocolaty delight – this just makes you dance while eating it, because you are so pleased with the results.
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Maybe it is because I have been sampling the Mulled Wine – ‘to make sure it tastes right’ which made the chocolate even better. But this is chocolate heaven – if you’re needing a chocolate fix – this is it.
The whipped topping and walnuts were my addition. Delicious!




Sangria Brownie Tart


I did not use a muffin pan as mentioned in instructions.  I used a 9 inch – removable bottom tart pan,  and followed the same measurements. 


Brownie:
Girardelli Chocolate Triple Fudge Brownie Mix ( 1lb, 3oz boxed mix)
1/3 cup red wine
1/4 cup vegetable oil
1 egg
2 Tablespoons finely grated orange zest


Fruit Topping:
1 cup sliced strawberries
1 cup raspberries
1 cup blackberries
2 Tablespoons sugar
3 Tablespoons red wine, optional
 Whipped cream, optional


Heat oven to 325F.  Line 18 muffin cups with paper baking cups.  (I sprayed a 9 inch – removable bottom tart pan, with cooking spray)  In a medium bowl, combine all brownie ingredients; stir until well blended.  Fill prepared muffin cups 1/2 full.  Bake 23-26 minutes.  Cool brownies and remove paper liners before topping with fruit.


For Fruit Topping:  In a small bowl, combine fruit topping ingredients, stir gently.  Chill for 1-2 hours.  Top brownies before serving with fruit and whipped cream, if desired.  Makes 18 servings
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