Raspberry and red wine brownies
- 150g plain chocolate, roughly chopped
- 200g unsalted butter
- 125ml Extra Special Cabernet Sauvignon
- 250g light brown soft sugar
- 150g plain flour
- 75g cocoa powder
- 2 eggs, beaten
- 150g raspberries
- 1tbsp vanilla extract
- 1tsp icing sugar, to dust
Preheat the oven to 170C/150C Fan/Gas 3. Line a 30cm x 20cm rectangular baking tin with greaseproof paper.
Melt the chocolate and butter in a heatproof bowl over a pan of boiling water (don't let the bowl touch the water).
Remove from the heat and mix in the wine, then the sugar, flour, cocoa, eggs, raspberries and vanilla. Stir until combined, then pour into the tin.
Bake on the middle shelf of the oven for 30-40 mins until a light crust has formed and the brownie is firm to the touch.
Remove from the tin and leave to cool completely. Dust with the icing sugar and cut into 12 squares to serve.