• 100 g dark chocolate
• 150 g unsalted butter
• 200 g light muscovado sugar
• 1 pc large egg
• 1 pc large egg yolk
• 100 ml red wine
• 50 g cocoa powder
• 100 g all purpose flour
• 1/4 tsp cinnamon
• 1/4 tsp ginger
• pinch of nutmeg

To decorate

• 9 sprigs rosemary
• 9 pcs cherries
• 1 pc egg white
• 9 pcs chocolate truffles

1. Preheat the KitchenAid Digital Countertop oven to 180C. Butter and line the base of a 9 x 9 baking tin with parchment paper. Melt the chocolate in the microwave or in a glass bowl over a pan of simmering water.
2. Mix the flour and cocoa powder together with the spices and a pinch of salt - set aside.
3. In a bowl, mix together the flour and cocoa powder together with the spices and a pinch of salt - set aside. Using the KitchenAid Stand Mixer attached with the flat beater accessory, beat butter and sugar together until light and fluffy then add the egg and yolk. Keep mixing until fluffy.
4. Pour in the melted chocolate on the side of the bowl while the mixer is mixing at low speed. Add wine and flour mixture, mix until combined.
5. Pour the batter into the baking tin and bake for 15 mins until set. Expect the brownie to wobble a little in the center. Let it sit until cool for at least 10 minutes.
6. While the brownie cools, brush the rosemary sprigs and cherries with egg white, dab off the excess with kitchen paper then dredge in white sugar until well coated.
7. Dust the chilled brownie with icing sugar to create a snowy surface and poke the crystallized rosemary sprigs into the surface at random intervals (cut the brownie into pieces and dust on icing sugar first, if you like). Nestle a cherry or gold truffle alongside the rosemary sprig then add the chocolate buttons.