- 100g dark chocolate
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 150g unsalted butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g light brown muscovado sugar
- 1 large egg and 1 egg yolk
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100ml red wine
- 50g cocoa powder
- 100g plain flour
- pinch of nutmeg and ground cloves
One of the most useful of spices for both sweet and savoury…
- ¼ tsp each cinnamon and ginger
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
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.