Red wine and raspberry brownies

Serves: 16

Skill level: Easy

Prep time: 10 mins Cooking time: 35 – 40 mins

These deliciously indulgent brownies combine the best of both worlds, dessert and a glass of red! Rich fudgy centres and pockets of raspberry make these brownies an ultimate end-of-day treat.

Ingredients

200g + 50g dark chocolate, chopped

100g butter, cubed

1 cup Pams brown sugar

3 eggs

1 cup Pams plain flour tsp salt cup Pams frozen raspberries cup Love Not War Organic Tempranillo 2019

Method

1. Preheat your oven to 180°C fan bake and line a square 20cm cake tin with baking paper. In a large microwave-safe bowl, melt 200g dark chocolate and butter in 30-second increments, mixing in between until just melted.

2. Whisk in the sugar until smooth, then the eggs, one at a time, until just combined. Sieve the flour and salt into the mixture, and stir until just incorporated. Once mixed, fold the red wine into the brownie mixture, followed by the remaining chocolate and raspberries.

3. Pour into the lined tin, and bake for 35-40 minutes or until a skewer inserted in the centre comes out slightly sticky but almost clean, or clean if you prefer a more well-cooked brownie.

4. Leave to cool in the tin for 15-20 minutes before allowing to cool completely on a wire rack. Cut into squares and serve or store in an airtight container for up to 4 days.

Tips:

• Sprinkle over 3 Tbsp of flaked almonds over the mixture just before popping in the oven for an extra decadent nutty, crunchy twist.

• Add dried cranberries soaked in red wine for an extra fruity twist.

• Make into decadent truffles by crumbling the baked brownie then rolling into balls and drizzling over melted dark chocolate.