Ultimate Fudgy Vegan Mulled Wine Brownies: Your Perfect Festive Christmas Dessert
Crispy on the outside, incredibly fudgy on the inside, and infused with the rich, aromatic flavors of festive mulled wine, these vegan brownies are an absolute must-make for Christmas and the entire holiday season! Get ready to impress your friends and family with a truly magical plant-based dessert.
Embracing the Magic of Mulled Wine in a Fudgy Brownie
As the days grow shorter and the air turns crisp, there’s nothing quite like the comforting aroma of mulled wine. For many, it’s the quintessential winter drink, a warm hug in a mug, filled with notes of rich red wine, fragrant cinnamon, spicy ginger, and bright citrus. While I might not be a regular wine connoisseur, mulled wine holds a special place in my heart, marking the official start of the festive season. Its complex, spicy, and perfectly sweet profile is simply irresistible, and it evokes feelings of warmth, celebration, and holiday cheer.
It turns out that these beloved flavors aren’t just for sipping – they translate exceptionally well into baked goods, particularly into rich, decadent brownies! The robust notes of red wine and the warming blend of spices create an extraordinary symphony with the deep, luxurious taste of chocolate. The result? These mulled wine brownies are not just a treat; they’re an experience, a truly indulgent and utterly delicious dessert that captures the essence of Christmas in every single bite.
Perfectly Vegan, Perfectly Fudgy: A Holiday Baking Revelation
What makes these festive brownies even more special is that they are entirely vegan! For a long time, achieving truly fudgy vegan brownies felt like a quest. Many recipes often lean towards a more cake-like texture, which, while delicious, isn’t quite the intense, chewy, and dense brownie experience we crave. I realized it was high time I shared a reliable vegan brownie recipe, and with Christmas approaching, what better way to do it than with a seasonal twist?
These vegan mulled wine brownies are everything a good brownie should be: wonderfully crisp on the edges, and luxuriously fudgy and moist in the center. After testing several different approaches, I can confidently say this recipe hits all the right notes, avoiding any claggy or overly crumbly textures. They are spot-on, providing that satisfying chew and rich density that makes brownies so irresistible.
The secret to their perfect vegan structure lies in simple, accessible ingredients. We use “flax eggs,” a brilliant plant-based binder made by combining ground flaxseed with water. This creates a gelatinous mixture that effectively replaces traditional eggs, ensuring a cohesive and moist batter. For the fat component, you have the flexibility to choose between coconut oil or a high-quality dairy-free block margarine. I personally opted for coconut oil, which contributes to the brownies’ wonderful texture and subtle richness.
The Aroma of Christmas: Key Ingredients and Flavor Profile
To infuse these brownies with that unmistakable mulled wine flavor, we make a clever swap: red wine replaces the usual water in the recipe. There’s no need to splurge on an expensive bottle; any reasonably priced red wine will do the trick, as its flavor will be enhanced by the other spices. This vibrant red wine base is then combined with a fragrant medley of classic mulled wine spices: freshly grated orange zest (for that bright, citrusy lift), warm cinnamon, zesty ginger, comforting nutmeg, pungent cloves, and aromatic allspice.
This carefully balanced blend of spices lends a beautiful warming depth to each brownie, allowing you to truly savor the richness of the red wine. Crucially, these festive notes complement the chocolate without ever overpowering it. After all, a brownie should always be about showcasing that glorious chocolate flavor first and foremost. The subtle wine and spice notes simply elevate it to a holiday masterpiece.
Crafting Your Own Vegan Mulled Wine Brownies: A Step-by-Step Guide
(For precise ingredient quantities and a detailed recipe card, please scroll down to the dedicated recipe section below.)
Achieving bakery-quality brownies at home is surprisingly straightforward, especially when you follow these steps. For the most consistent and best results in baking, I always recommend using a digital scale for gram measurements over cup conversions, as accuracy is key.
Preparation is Key
Begin by preparing your flax egg. In a small bowl, combine ground flaxseed with water and set it aside. This mixture will thicken into a gelatinous consistency, acting as our vegan binder. Next, in a separate, large bowl, whisk together your dry ingredients: plain flour, bicarbonate of soda, cinnamon, ginger, nutmeg, cloves, allspice, and a pinch of salt. Ensure they are thoroughly combined for even flavor distribution, then set this bowl aside.
Melting the Chocolate Magic
Finely chop your dark chocolate and place it in a heatproof bowl. To this, add your coconut oil (or dairy-free block margarine), cocoa powder, the star ingredient red wine, and a touch of instant espresso powder. Don’t worry, the espresso powder won’t make your brownies taste like coffee; instead, it’s a secret weapon that deeply intensifies the chocolate flavor, making it even richer and more profound. This small addition makes a huge difference!
Place this bowl over a saucepan of gently simmering water, ensuring the base of the bowl does not touch the water. This double-boiler method allows for gentle and even melting. Stir continuously until all the chocolate has melted and the ingredients are well combined. It’s common for the mixture to appear slightly lumpy or separated at first; this is completely normal and no cause for concern. Just ensure all the chocolate solids have fully melted into a smooth liquid.
Combining Wet and Dry
Once melted, carefully remove the bowl from the heat. Now, incorporate the granulated sugar, that vibrant orange zest, and your prepared gloopy flax egg mixture. Using an electric mixer, whisk these ingredients together until the mixture becomes wonderfully smooth and glossy. This step is crucial for developing that beautiful crinkly top on your brownies.
Finally, gently fold in your reserved dry ingredients using a spatula. Mix until *just* combined, meaning no visible streaks of flour remain. The batter will be quite thick, which is exactly what we want for a dense, fudgy brownie. However, be mindful not to over-mix at this stage, as overworking the gluten in the flour can lead to tough, chewy (in a bad way!) brownies rather than the desired fudgy texture.
Baking to Perfection
Spoon the thick brownie batter into a 20cm (8-inch) square baking tin that has been greased and lined with baking parchment. Use your spatula to spread the batter evenly across the tin. Since this is a dense batter, it won’t spread much during baking, so aim for as level a surface as possible before it goes into the oven.
Bake for approximately 22-25 minutes. The key to a fudgy brownie is not to overbake it. You’ll know they’re ready when a skewer inserted near the edge comes out with moist crumbs clinging to it, and the center still appears slightly gooey. This slight underbaking ensures that incredibly moist and fudgy texture once cooled. Allow the brownies to cool completely in the tin before lifting them out and slicing them into squares. Patience is key here – resisting the urge to cut them warm will result in perfectly set brownies!
Expert Tips for Flawless Vegan Brownies
- Avoid Overmixing: This is perhaps the most crucial rule for achieving fudgy brownies. Once you add the dry ingredients, fold them in gently with a spatula until just combined. Overmixing develops the gluten in the flour, leading to a tougher, more cake-like texture instead of that desirable dense fudge.
- Don’t Overbake: The enemy of fudgy brownies is an oven that’s too long! Overbaked brownies become dry and crumbly. Aim for that sweet spot where a skewer inserted near the edge comes out with moist crumbs, and the very center still looks a little undercooked and gooey. If your skewer comes out completely clean, they’re likely overbaked. Remember, they will continue to set as they cool.
- Alcohol-Free Option: If you prefer to make these brownies without alcohol, simply swap the red wine for an equal amount of water, or even a non-alcoholic grape juice for a similar fruity depth. The spices will still carry the festive flavor beautifully.
- Choosing Your Vegan Fat: If you opt for vegan butter or margarine instead of coconut oil, ensure you use a solid block variety, not the spreadable kind found in tubs. Spreadable margarines contain a higher water content, which can negatively impact the texture of your baked goods, making them less rich and fudgy. Brands like Naturli Vegan Block are excellent choices for baking.
Variations: Beyond Mulled Wine
What If I Just Want Classic Vegan Brownies?
While the mulled wine flavor is undeniably fantastic for the holidays, this recipe also serves as an incredible base for classic vegan brownies. To transform them into a plain, delicious chocolate brownie, simply replace the red wine with water. Additionally, omit the mulled wine spices (cinnamon, ginger, nutmeg, cloves, allspice) and the orange zest. From there, you can customize them to your heart’s content! Stir in chocolate chips, chopped nuts (like walnuts or pecans), dried fruit, or even a swirl of peanut butter when you add the flour. For a truly intense chocolate experience, you might even consider adding a touch more espresso powder.
For another fantastic plain base, you can also explore my recipe for these chewy vegan brownies, which are designed for versatility and can be enjoyed as is or adorned with your favorite mix-ins.
Storage and Shelf Life
These vegan mulled wine brownies are undoubtedly at their peak deliciousness within the first two to three days after baking. Their fudgy texture and vibrant flavors are most pronounced when fresh. However, if stored properly in an airtight container at room temperature, they will maintain their quality for up to a week. For those who absolutely adore an extra-fudgy, dense, and chewy brownie experience, I recommend storing them in the refrigerator. The cold temperature will firm them up slightly, enhancing their dense texture, though you might want to bring them to room temperature or warm them slightly before serving for optimal flavor release.
More Delicious Vegan Christmas Recipes to Explore
If you’re looking to expand your plant-based holiday baking repertoire, here are some other festive vegan treats that are sure to delight:
- Classic Vegan Christmas Cake
- Delightful Vegan Mince Pies
- Rich Vegan Steamed Chocolate Pudding
- Irresistible Chocolate Gingerbread Cookies
- Charming Starry Mince Pie Tart
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Mulled Wine Brownies (Vegan)
Ingredients
- 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
Instructions
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Preheat the oven to 180C/350F/gas mark 4. Grease a 20cm/8inch square tin and line with baking parchment.
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Mix together the ground flaxseed and the water in a small bowl, set aside to go gloopy.
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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.
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Place the chopped dark chocolate in a heatproof bowl along with the coconut oil, cocoa powder, red wine and instant espresso powder.
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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.
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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.
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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.
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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.
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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.
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Leave to cool in the tin for about an hour then carefully lift the slab out and slice into squares.
Notes
- 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
