DH and I traveled to Hermann, Missouri for a wee vacation this week. We had a really good time, and one of our favorite things was the Adam Puchta winery. One of my goals for the trip was to start to like wine, and that winery definitely helped. Charlene, the delightful woman who led us through tasting their wines described what we should be looking for in each wine and what food each wine goes well with.
At the end we tried these sweet wines mixed with juice concentrate, which I would have liked anyway, but Charlene told us it is a great substitute for water in a brownie mix box.
So, the first night we were home, I gave it a try. First problem is that brownie mixes aren’t vegan, so I headed to the organic aisle and bought a bog of Hodgson Mill brownie mix that is gluten-free and vegan.
Once I got the box home, I realized, ugh, that the mix doesn’t call for water. So, I improvised, and it ended up tasting pretty darn good. DH and I had a brownie with a glass of the Adam Puchta Jazz Berry wine. Yea, yum.
Here is the recipe:
1 box gluten-free, vegan brownie mix
1/4 cup vegetable oil
1/2 cup vegan chocolate chips (optional)
3 t energ egg replacer whisked with 1/4 cup hot water
1/4 cup sweet berry wine
Mix everything together and put in an oiled round cake pan. Bake @ 350 degrees Farenheit for 25 minutes or until a toothpick comes out clean. Let cool for a few minutes and then dust with powdered sugar.
Chocolatey and berry and yummy.