Mulled wine brownie surprise Sophie Godwin


Mulled wine brownie surprise Sophie Godwin

  • 2 x 500ml tubs vanilla ice cream

For the brownies

  • 100g dark chocolate

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 150g unsalted butter, plus extra for the tin

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g light brown muscovado sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 large egg and 1 egg yolk

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100ml red wine
  • 50g cocoa powder
  • 100g plain flour
  • pinch of nutmeg and cloves

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury…

  • ¼ tsp cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ¼ tsp ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

For the dome

  • 200g dark chocolate

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 200g milk chocolate

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • spray oil

You will also need

  • 9 small balloons

For the butterscotch sauce

  • 90g unsalted butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 150g light brown muscovado sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 150ml cream

    Cream

    cree-m

    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

  • ½ tsp vanilla extract
  • pinch of sea salt
  1. First, make the chocolate domes. Melt the chocolates 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 base of each balloon in a glass and spray the top half with oil – this will ensure the chocolate dome comes off easily.

  2. One at a time, dip the sprayed end of the balloon into the cooled melted chocolate, turning the balloon to get an even coverage of chocolate. Sit the balloons chocolate half up in the glass. Repeat the process with the remaining balloons then leave to chill in the fridge for at least 4 hrs or overnight.

  3. Next, make the brownies. Heat 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.

  4. Using an electric whisk, beat the butter and sugar together until light and fluffy, then whisk in the egg and yolk. Pour in 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 they cool. Put in the fridge to firm up.

  5. For the butterscotch sauce, melt the butter in a heavy-based saucepan then tip in the sugar and cream, then whisk until well combined. Simmer for 5 mins, whisking occasionally, then remove from the heat and whisk in the vanilla and sea salt. Set aside to cool. All of these elements can be made the day before and kept in the fridge.

  6. To assemble, carefully pop each of the balloons with a pair of scissors, unravelling the balloon so that you are left with a chocolate dome. Carefully put them on a baking tray lined with baking parchment. Cut the brownies into nine portions. Put a piece of brownie on each plate, top each with a ball of ice cream, then top with a chocolate dome. Gently reheat the butterscotch sauce. At the table, pour the hot sauce over the dome for extra pizazz, to reveal the brownie inside.

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