Gluten-free mulled chocolate brownies

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This gluten-free brownie recipe is given a festive twist thanks to the inclusion of mulled wine, making it a quintessential Christmas treat. The warm spices work in perfect harmony with the rich chocolate, and no one will notice that it's made using gluten-free ingredients.

First published in 2018





Icing (optional)


  • 23cm square baking tin


Preheat an oven to 180°C/gas mark 4. Line a baking tin with baking parchment
Put the chocolate, butter and red wine in a heatproof bowl suspended over a pan of barely simmering water. Stir intermittently, until all the chocolate and butter has melted. Take the bowl off the pan and allow to cool slightly
Whisk the eggs and sugar into the chocolate, followed by the flour, baking powder, spices and salt. Stir in the orange zest and chocolate chips, scrape the batter into the tin and level the top with a palette knife
Bake for 20–25 minutes, until an inserted skewer comes out sticky but not coated in raw batter. Leave the brownies to cool in their tin on a wire rack
To make the icing, place all the ingredients in a heatproof bowl over a pan of barely simmering water. Stir until the chocolate has melted and you are left with a glossy sauce. Allow to cool then drizzle over the brownies, flicking the icing back and forth. Leave the icing to set, then cut the brownies into 12–16 pieces (depending on how generous you are feeling). The brownies are wonderful served warm with clotted cream for an indulgent festive dessert
First published in 2018

Victoria is a London-based food writer and recipe developer. She was the Roald Dahl Museum’s first ever Gastronomic Writer in Residence and has written six books, including her latest, Too Good To Waste.

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