A brownie with a little bit of a kick.
Ingredients
- 100g 70% cocoa dark chocolate
- 150g unsalted butter, plus extra for greasing
- 200g light brown soft sugar
- 2 eggs
- 100ml red wine (Shiraz)
- 100g Co-op plain flour
- 50g cocoa powder, plus extra for dusting
- ½ tsp mixed spice
- Zest of 1 small orange
Tools
- Bowl
- Whisk
- Heatproof bowl
- Pan
- 20cm x 20cm baking tin
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4. In a bowl beat the eggs lightly.
- Melt the chocolate and butter in a bowl over a pan of simmering water, making sure the water doesn’t touch the bowl, then set aside to cool for 5 mins.
- Meanwhile, lightly grease a 20cm square baking tin with butter and line with greaseproof paper.
- Stir the sugar, beaten egg, wine, flour, cocoa, mixed spice and orange zest into the cooled chocolate mixture. Beat thoroughly, then pour into the tin.
- Bake in the oven for 25-30 mins, until just set.
- Remove from the oven and allow to cool fully in the tin before turning out.
- Dust with extra cocoa powder, then cut into 12 squares to serve.
