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
Serves 9
100g dark chocolate150g unsalted butter200g light brown muscovado sugar1 large egg and 1 egg yolk100ml red wine50g cocoa powder100g plain flourpinch of nutmeg and ground cloves¼ tsp each cinnamon and ginger
STEP 1Heat 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.STEP 2Mix 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.STEP 3Pour in melted chocolate, wine and flour mixture and whisk until just combined.STEP 4Pour 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.
