Mulled Spice Brownies

Preheat oven to 350°F (180°C). Spray a 9-inch square baking pan with cooking spray; line pan with parchment paper, letting excess extend over sides of pan.

In a large bowl, whisk together granulated sugar, melted butter, brown sugar, and vanilla until well combined. Add eggs, one at a time, beating until well combined after each addition.

In a large bowl, whisk together cocoa, flour, Mulled Spice Mix, salt, and baking powder. Gradually stir cocoa mixture into sugar mixture until combined. Fold in chopped orange peel, breaking up any clumps if needed. Spoon batter into prepared pan, smoothing top.

Bake until a wooden pick inserted in center comes out with just a few moist crumbs, 45 to 50 minutes. Let cool completely in pan on a wire rack.

Spread Ganache Frosting onto cooled brownies, using a small offset spatula or the back of a spoon to create swirls. (For deeper swirls, refrigerate brownies for about 15 minutes to slightly firm up frosting before swirling.) Using excess parchment as handles, remove from pan. Cut into bars. Drizzle with Spiced Port Syrup just before serving. Garnish with Mulled Spice Mix, if desired.

In a small bowl, stir together all ingredients until well combined.

Using a Y-peeler, remove orange peel in long strips. Using a small paring knife, carefully remove any white pith from peel. Reserve remaining orange for another use.

In a 10-inch stainless steel skillet, stir together orange peel, port, and all remaining ingredients. Bring to a boil over medium-high heat. Reduce heat to medium, and cook, stirring occasionally, until thickened and reduced to ⅓ cup, 12 to 15 minutes.

Strain mixture through a fine-mesh sieve into a medium bowl. Finely chop 1½ teaspoons (5 grams) cooked orange peel; reserve for Mulled Spice Brownies. Discard remaining solids. Let syrup cool completely before using.

In the container of a blender, place chocolate, butter, and port.

In a medium saucepan, combine evaporated milk, sugars, and salt. Cook over medium heat, stirring constantly, until sugars and salt are dissolved. Add to blender. Let stand for 5 minutes.

Process until thick and smooth, about 15 seconds. Using a spatula, stir mixture to check consistency. If needed, blend in additional 15-second increments to thicken more.