Summer was all about the frose, but Autumn has brought with it spicy, heart-warming red wine hot chocolate (plus our brownies to match)!
RED WINE HOT CHOCOLATE
70g dark chocolate, finely chopped
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 cups milk
¾ cup red wine (something with some kick such as Merlot or Shiraz
Optional for serving:
Whisk the chocolate, sugar, and cinnamon together in a large saucepan. Add the milk and bring to a simmer over medium heat, whisking occasionally, until hot and smooth, about 5 minutes. Stir in a small pinch of salt.
Remove from the heat and add the wine. Divide among 4 small glasses or mugs, garnish with marshmallows and cacao nibs. Serve with cinnamon sticks if desired.
RED WINE CHOCOLATE BROWNIES
185g butter, roughly chopped
185g dark chocolate (70% cocoa solids)
275g brown sugar
1/2 cup heavy red wine (I used a Merlot)
125g plain flour
45g good quality Dutch cocoa powder
Preheat the oven to 175C. Grease and line a 20cm square tin and set aside.
Add the butter, chocolate and sugar to a large bowl.
Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, and the sugar has mostly dissolved, stirring regularly until combined and the mixture looks glossy. Remove from the heat and allow to cool. Add the eggs, stirring until combined then add the wine and mix thoroughly. Add the flour and cocoa powder and whisk to combine, ensuring you don’t have any lumps.
Pour the batter into the lined pan and cook for 15-20 minutes. You want the top to be firm to the touch but not cooked through – this is at its indulgent best when the centre is fudge like in consistency. Allow to cool completely in the tin before turning out and cutting into decadent wedges.