Have a splash of red wine leftover?

Sure, you could just drink it.

Or you could stir it into the batter of these dreamy, fudgy, rich brownies.

OK, now we are talking.

“Red Wine Brownies” is a recipe from the new “Sweet Tooth” (Clarkson Potter), of which I received a review copy.

It was written by Sarah Fennel, a New York City self-taught baker, photographer, and creator of the website, Broma Bakery.

The book includes 100 recipes for such tempting treats as “Peanut Butter and Jelly-Swirled Blondies,” “Espresso Martini Cake,” “Blueberry Pie Cookies,” and “Raspberry Croissant Bread Pudding.” There’s even a chapter titled, “Dessert For One,” when you don’t want too much temptation around but can satisfy with “Chocolate Cupcakes for Two” and “Just Two Snickerdoodles.”

This brownie recipe is as straightforward as it gets. You melt butter and sugar in the microwave, then stir in chopped dark chocolate until it melts in. Whisk in eggs and vanilla extract, then 1/4 cup red wine, before adding cocoa powder, all-purpose flour, and a pinch of salt. Transfer to your baking pan, and slide into the oven.

Fennel says you can use any red wine in this recipe, but wisely suggests Merlot. It’s an ideal varietal because it typically boasts characteristics of blackberry, plum, cherry, and yes, chocolate.

I reached for a 2021 Markham Napa Valley Vineyards Merlot ($30), which tasted deliciously of chocolate-covered cherries, along with boysenberries and a hint of graphite.

The brownies don’t end up tasting boozy in the least. Instead, the wine adds marvelous fruity, berry notes that enhance the chocolate.

Brownies can be cakey, chewy or fudgy. These definitely are the latter — moist, a little gooey, and, yes, with a texture akin to fudge.

Eat them out of hand, or topped with whipped cream or vanilla ice cream. Or best yet, savor alongside the last sips of Merlot that you’ve saved in your glass for this very reason.

Red Wine Brownies

(Makes 9 brownies)

1/2 cup (1 stick) unsalted butter, cut into tablespoons

1 1/2 cups granulated sugar

4 ounces bittersweet chocolate, coarsely chopped

2 large eggs

1 teaspoon vanilla extract

1/4 cup red wine

3/4 cup Dutch-processed cocoa powder

1/4 cup all-purpose flour

1/2 teaspoon salt

Preheat the oven to 350°F. Line an 8-by-8-inch square baking pan with parchment paper on all sides (see Note).

In a large microwave-safe bowl, combine the butter and granulated sugar. Microwave until the butter is fully melted and the mixture is hot to the touch, about 1 minutes, then remove and stir using a whisk. Add the chopped chocolate to the bowl and microwave for 30 seconds more. Remove the bowl — the chocolate should be completely melted. If it isn’t, microwave for another 15 seconds. Whisk again.

Add the eggs (straight from the fridge) and vanilla extract and whisk vigorously until the mixture becomes glossy, about 30 seconds. (Don’t worry about cooling the chocolate mixture before adding your eggs; whisk them in immediately and you’re good). Whisk in the wine until combined.

Add the cocoa powder, flour, and salt and whisk slowly until evenly incorporated. Use a silicone spatula to scrape the batter into the prepared baking pan, spreading evenly to the edges and smoothing out the top. Bake until the surface is shiny, the edges are set, and a butter knife inserted into the center comes out mostly clean (a crumb or two attached is okay), 30 to 35 minutes.

Place the pan on a cooling rack and allow the brownies to cool completely in the pan. Use the parchment paper to lift the brownies from the pan, then transfer the brownies to a cutting board, cut into 9 squares, and serve.

Note: Cut a parchment sheet so that it can cover the bottom of the pan and extend over the top rim of the pan to create “handles.” Cut another parchment sheet the same way, but lay it vertically across the first sheet so that it overlaps, and creates “handles” on the other two sides of the pan.

More Brownie Recipes to Enjoy: Chocolate Chip Cookie Brownies by Martha Stewart

And: Flourless Soy Sauce Brownies by Hetty McKinnon

And: Guinness Brownies

And: Lucky Charm Brownies by Dorie Greenspan

And: Pumpkin Brownies with Maple Cream Cheese Frosting

And: Apple Brownies