BAKE a festive take on classic brownies. Using red wine and spices like cinnamon and ginger lifts the flavour and fills the home with the aromas of Christmas.
PREP: 10 MINS
COOK: 15 MINS
100g dark chocolate
150g unsalted butter
200g light brown muscovado sugar
1 large egg and 1 egg yolk
100ml red wine
50g cocoa powder
100g plain flour
Pinch of nutmeg and ground cloves
¼ tsp each cinnamon and ginger
- Heat the oven to 180C/160C fan/gas 4, butter and line the base of a 20cm x 20cm brownie tin with parchment paper. Melt the chocolate in the microwave or in a glass bowl over a pan of simmering water.
- Mix the flour and cocoa powder together with the spices and a pinch of salt – set aside. Using an electric whisk, beat the butter and sugar together until super light and fluffy then whisk in the egg and yolk.
- Pour in melted chocolate, wine and flour mixture and whisk until just combined.
- Pour the batter into tin and bake for 15 mins until just set, don’t worry if there is a slight wobble in the centre, it will set up as they cool. Put into the fridge to firm up.