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.

Easy Cook - - 12 GREAT PUDS, CAKES & BAKES -

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

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