As the festive season is upon us, why not try this twist on a classic that’s sure to impress your guests. Serve with winter berries and brandy cream or ice cream for the ultimate Christmas dessert.
I mean, really, what could be better than combining wine and chocolate?!
100g Dark Chocolate
150g Unsalted Butter
200g Light Brown Muscavado Sugar
1 Large Egg and 1 Egg Yolk
100ml Red Wine
50g Cocoa Powder
100g Plain Flour
Pinch of Nutmeg and Ground Cloves
1/4 tsp of cinnamon
1/4 tsp of 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 25 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.