© J Sainsbury plc 2020
Christmas mulled brownie
A wonderful seasonal version of the ever-popular brownie, that’s festively spiced and has chewy sour nuggets thanks to the cranberries. This is a great way to use up any leftover Christmas chestnuts or chestnut puree, otherwise buy a pocket of cooked chestnuts and use 80g to slice and swizz 75g chestnuts with a little water or milk to make the puree. And there is absolutely no reason why this can’t be enjoyed in the height of summer or whenever you fancy either.
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Ready in 1 hour 50 minutes
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Cooking time 25
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Prep time 25
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Serves 10
Ingredients
- 85ml olive oil
- 300g 70% dark chocolate, broken into small pieces
- finely grated zest of 1 small orange
- ½ tsp ground cinnamon
- 1/2 tsp ground clove
- 1/2 a tsp ground star anise (optional)
- 250g light brown sugar
- 4 eggs, beaten
- 70g plain (or rye) flour
- 1 tbsp brandy (optional)
- 80g chestnuts, thinly sliced, or use another chopped nut
- 40g dried cranberries, or another dried fruit
- 75g chestnut puree, or use Nutella or a nut butter
- 40g dried cranberries, or another dried fruit of your choice
- 1 tbsp honey, or 1 tbsp soft brown sugar
Method
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1
Preheat the oven to 150°C and line an approx 23cm square tin with paper
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2
Melt the chocolate in a microwave or a pan over water, stirring until melted and smooth
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3
While the chocolate is melting, whisk the eggs and sugar together until the mixture is light and fluffy: this is easiest with an electric mixer with a whisk attachment
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4
Stir the beaten eggs into the chocolate, then add the oil, spices, orange zest, cranberries and flour and gently mix until very smooth and glossy. Stir in the brandy if using. Pour into the prepared tin
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5
Mix the honey/brown sugar into the chestnut puree. Drizzle the chestnut puree over the mix, then use a skewer or knife tip to gently swirl and marble the chestnut and chocolate mix it through. Sprinkle the chestnuts or nuts over the top
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6
Bake for 20-25 minutes then remove and leave to cool in the tin, then chill in the fridge for about 1 hour at least
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7
Cut into pieces with a sharp knife dipped into hot water and cleaned between each cut. Serve cold or at room temperature. It’s also remarkable straight from the freezer, with a coffee.
