Sweet and fortified wines such as Brachetto d’Acqui, Tawny Port, Sherry, Banyuls and Vin Santo pair best with Salted Caramel Brownies. When pairing wines with sweet desserts, you always want the wine to be sweeter, otherwise it won’t stand up to the sweetness of the dessert and the beverage will end up tasting watery. Salted Caramel Brownies are of a moderate sweetness, as you have flour to cut down on the richness, thus you could potentially venture towards a fruity red like a Zinfandel with this pairing.
As Salted Caramel Brownies contain chocolate, I find red fruit flavoured wines to go best, as berries love chocolate. However, when you get cask aged wines like Tawny Port or Sherry involved, you’ll get lots of nutty flavours to pair well with the brownies.
Salted caramel brownies are a decadent treat that combines the rich, fudgy texture of classic brownies with the sweet, buttery allure of caramel. These brownies feature a dense, moist crumb with a deep chocolate flavour that’s both satisfying and indulgent. The caramel is swirled throughout the batter, creating pockets of gooey sweetness that melt in your mouth. A sprinkle of sea salt on top enhances the caramel’s flavour, adding a delightful contrast to the rich chocolate and balancing the sweetness.
I know I’m not supposed to give you a long back story about how I came to appreciate Salted Caramel Brownies, so I’ll keep this quick. I have eaten a metric ton of these bad boys. Starting my career off as a dishwasher, I was responsible for plattering many a dessert tray, which would feature brownies, Nanaimo bars, and lemon squares. As I was a growing teen, I ate many a brownie as I prepared these dessert trays.
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