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Mulled Wine Brownies (Vegan)

Mulled wine brownies - crispy on the outside, fudgy on the inside and filled with the flavours of festive mulled wine, these vegan brownies are sure to be a hit at Christmas!
Course Dessert
Cuisine baking, vegan
Keyword brownies
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 people
Author Domestic Gothess


  • 2 Tbsp ground flaxseed (or ground chia seeds)
  • 3 Tbsp water
  • 225 g (1 + ¾ cups + 1Tbsp) plain (all-purpose) flour
  • ¼ tsp bicarbonate of soda (baking soda)
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground allspice
  • ½ tsp salt
  • 100 g (3.5oz) dark chocolate chopped
  • 50 g (⅓ cup + 1 Tbsp) cocoa powder
  • 90 g (¼ cup + 2 Tbsp) coconut oil or dairy free block margarine
  • 100 ml (⅓ cup + 1Tbsp + 1tsp) red wine
  • 1 tsp instant espresso powder (optional)
  • 230 g (1 cup + 2Tbsp) caster sugar
  • finely grated zest of 1 orange


  • Preheat the oven to 180C/350F/gas mark 4. Grease a 20cm/8inch square tin and line with baking parchment.
  • Mix together the ground flaxseed and the water in a small bowl, set aside to go gloopy.
  • Whisk together the plain flour, bicarbonate of soda, cinnamon, ginger, nutmeg, cloves, allspice and salt in a large bowl with a balloon whisk and set aside.
  • Place the chopped dark chocolate in a heatproof bowl along with the coconut oil, cocoa powder, red wine and instant espresso powder.
  • Place the bowl over a pan of gently simmering water (don't let the base of the bowl touch the water). Stir until the chocolate is melted. The mixture will probably look a little lumpy and separated, don't worry, this is normal; just make sure that all of the chocolate is melted.
  • Remove the bowl from the heat and add the sugar, orange zest and the flaxseed mixture. Whisk with an electric mixer until it is smooth and glossy.
  • Tip in the dry ingredients and fold in with a spatula until just combined. The mixture will be very thick but be careful not to over-mix it or the brownies may be tough.
  • Spoon the batter into the prepared tin and use a spatula to spread it level. It won't spread much in the oven so make sure you get it as level as you can.
  • Bake for 22-25 minutes until a skewer inserted near the edge comes out with moist crumbs on it. The middle should still be a little gooey.
  • Leave to cool in the tin for about an hour then carefully lift the slab out and slice into squares.


  • For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
  • This recipe is adapted from here: http://www.veganbaking.net/recipes/brownies-and-bars/brownies/ultimate-brownies