Thick chocolate brownies baked with melted chocolate and red wine.
100g Plain Flour
200g Dark Chocolate
200g Unsalted Butter
50g Cocoa Powder
270g White/Golden Caster Sugar
175ml Red Wine
Icing Sugar, for dusting
Mascarpone Cream and Raspberries to serve, optional
Pre-heat the oven to 175°C (Fan) and line a 20cm baking tin with greaseproof paper.
Break the chocolate into chunks and place in a heatproof bowl, along with the butter and wine.
Place the bowl over a small pan of simmering water, stirring occasionally (don’t let the bowl touch the water).
Once melted, carefully remove the bowl from the pan and set aside to cool slightly.
Crack the eggs into a bowl, along with the sugar and mix until as thick and creamy as a thick milkshake.
Gently fold the melted chocolate mixture into the eggs and sugar until thick and glossy.
Sift the flour and cocoa powder into the mixture and combine.
Pour into the prepared tin, spread out into the corners and bake for 20-25 minutes.
Allow to cool for a few minutes in the tin before removing and place on a wire cooling rack.
Dust with the icing sugar before slicing into squares and serve with mascarpone cream and raspberries.