Gluten-free mulled chocolate brownies

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