Mulled wine brownie surprise
Think brownies aren’t fancy enough for Christmas? Wine and spices make this dessert fun and festive, and guests will love the way it’s served.
Serves 9 Prep 50 mins, plus at least 4 hrs chilling Cook 30 mins
YOU WILL NEED 9 small balloons
FOR THE DOMES
200g dark chocolate
200g milk chocolate spray oil
FOR THE BROWNIES
100g dark chocolate
150g unsalted butter, plus extra for tin
200g light brown muscovado sugar
1 large egg and
1 egg yolk 100ml red wine
50g cocoa powder
100g plain flour pinch of nutmeg and cloves
1/4 tsp cinnamon
1/4 tsp ginger
FOR THE BUTTERSCOTCH SAUCE
90g unsalted butter
150g light brown muscovado sugar
150ml double cream
1/2 tsp vanilla extract pinch of sea salt
2 x 500ml tubs vanilla ice cream, to serve
1 First, make the chocolate domes. Melt the dark and milk chocolate together in the microwave or over a pan of simmering water, then leave to cool slightly. Meanwhile, blow up the balloons to around the size of a honeydew melon. Sit the knotted end of each balloon in a glass and spray the top half with oil, to ensure that the domes come off easily. One at a time, dip the oil-sprayed end of each balloon into the cooled melted chocolate, turning the balloon to get an even coverage. Sit the balloon, chocolate half up, in the glass. Repeat with the remaining balloons then leave to chill in the fridge for at least 4 hrs or overnight.
2 Next, make the brownies. Heat the oven to 180C/160C fan/gas 4. Butter and line the base of a 20 x 20cm baking tin with baking parchment. 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, then set aside. Using an electric whisk, beat the butter and the muscovado together sugar until light and fluffy, then whisk in the egg and the yolk. Pour in the melted chocolate, wine and flour mixture and whisk until just combined. Pour the batter into the tin and bake for 15 mins until just set. Don’t worry if there’s a wobble in the centre – it will set as the brownies cool. Put in the fridge to firm up.
3 For the butterscotch sauce, melt the butter in a heavy-based saucepan then tip in the muscovado sugar and double cream, and whisk until well combined. Simmer for 5 mins, whisking occasionally, then remove from the heat and whisk in the vanilla extract and sea salt. Set aside to cool. All of these elements can be made the day before and kept in the fridge.
4 To assemble the dessert, carefully snip the knotted end of each of the balloons with scissors, unravelling the deflated balloons from the chocolate domes. Carefully put the domes on a baking tray lined with baking parchment. Cut the tray of brownies into nine. Put a brownie on each plate, top with a ball of vanilla ice cream, then top with a chocolate dome. Gently reheat the butterscotch sauce. For extra pizazz at the table, pour the hot sauce over the chocolate dome to melt it and reveal the brownie inside.
PER SERVING 1,024 kcals, protein 12g, carbs 95g, fat 64g, saturates 39g, fibre 6g, sugars 82g, salt 0.3g