I was never really a huge fan of mulled wine until they gave us some of the really good stuff at culinary school and it was one of the most delicious things I have ever had to drink. Now I have developed a taste for it and have a highly positive opinion of mulled wine flavoured things. Hence, these brownies.
Because I have a whole cupboard full of cake ingredients, I have edible glitter to hand at all times, but obviously it tastes of nothing and I only added it to these brownies to make them sparkly. Because it’s Christmas (almost). And it feels right and proper to put glitter on everything.
200g good quality 70% dark chocolate
225g golden caster
2 eggs, plus 1 egg yolk
1 tsp almond extract
120ml red wine
zest of 1 orange
110g plain flour
generous grating of whole nutmeg
1/4 tsp ground cloves
1/2 tsp ginger
1/2 tsp cinnamon
75g dried cherries
- Break your chocolate into pieces and chop your butter into rough cubes. Place them both in a glass or metal bowl over a pan of gently simmering water and leave them to melt, stirring occasionally. Preheat your oven to 180C/160C fan/gas 4. Grease and line a 20x20cm square tin.
- While your chocolate and butter melt, weigh your sugar, and mix your eggs with your extra yolk and your almond extract. When your chocolate and butter have completely melted, beat in your sugar (I use an electric hand whisk), followed by your eggs. Add your red wine and orange zest. Add your flour and spices to the mixture and beat that in too. Stir through your dried cherries.
- Pour the mixture into the tin and smooth the surface. Bake for around 20-25 minutes. The brownies will have risen and started to crack a little round the edges, but still be soft in the middle. They will firm as they cool.