Mulled wine and cranberry brownies

I had read about red wine brownies and wondered if I could use the same idea for a more festive approach. Then came these...! Rich and indulgent!

Ingredients

180ml              ready-made mulled wine

100g                dried cranberries

110g                plain flour

½ teaspoon    sea salt

115g                unsalted butter plus extra for greasing

170g                dark chocolate

3                      large eggs

325g                caster sugar

35g                  unsweetened cocoa powder

75g                  pecan nuts, chopped (optional)

Method

1.     In a small bowl, mix the mulled wine and cranberries together and allow to sit for 30 minutes to an hour or until the cranberries look plumped

2.     Preheat oven to 350/ 180/ Gas Mark 4 and grease and line a 20cm by 20cm square tin pan.

3.     Mix flour and sea salt in a bowl and set aside.

4.     In a mixing bowl over boiling water, heat the butter and chocolate until just melted and mixed together.

5.     Remove from the bowl from the heat and beat in the eggs one at a time. (If the bowl seems very hot, you may want to let it cool for about 5 minutes before adding the eggs).

6.     Add the sugar and cocoa powder and mix, then add the flour and mix well.

7.     Mix in the mulled wine and cranberries.. Fold in pecan nuts, if using.

8.     Pour the mixture in the baking tin and bake for about 40 - 50 minutes or until a skewer comes out clean. Don't let it overcook as you want the brownie to stay fudgy in the middle but crisp on top.

9.     Allow the brownies to cool in the tin for about 25 - 30 minutes, then remove to cool completely on a wire rack.