Double baked chocolate meringue brownie

Double baked chocolate meringue brownie
  • Serves icon Serves 8
  • Time icon Hands on time 25 minutes, cooking time 1 hour 15 minutes

The two contrasting layers in Eric Lanlard’s recipe – one gooey and rich and the other crunchy with a marshmallow centre – makes one incredible dessert.

Nutrition: per serving

Calories
734kcals
Fat
41.3g (24.5g saturated)
Protein
39g
Carbohydrates
82.9g (82.5g sugars)
Fibre
2.1g
Salt
0.4g
Calories
734kcals
Fat
41.3g (24.5g saturated)
Protein
39g
Carbohydrates
82.9g (82.5g sugars)
Fibre
2.1g
Salt
0.4g

Ingredients

For the brownie

  • 250g unsalted butter, plus extra 
to grease
  • 250g dark chocolate, roughly chopped
  • 300g light muscovado sugar
  • 5 large free-range eggs, separated

For the chocolate meringue

  • 4 large free-range egg whites
  • 225g golden caster sugar
  • 2 tsp vanilla extract (we like Nielsen-Massey)
  • 1 tsp cornflour
  • 50g pure cocoa powder

Method

  1. Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line a 22cm diameter springform cake tin with baking paper, ensuring it comes at least 5cm above the rim.
  2. To make the brownie, melt the butter and chocolate together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Add the muscovado sugar, stirring until
  3. it has completely dissolved. Remove the bowl from the heat, then stir in the egg yolks.
  4. In a clean and dry bowl, whisk the 5 egg whites to soft peaks. Fold a couple of tablespoons of the whisked egg whites into the chocolate mixture, then fold in the remaining whites using a rubber spatula. Spoon the mixture into the prepared tin, then bake for 40 minutes.
  5. Meanwhile, make the meringue. In a large, clean and dry bowl, whisk the 4 egg whites to stiff peaks, adding the golden caster sugar a little at a time. Add the vanilla extract. Sift the cornflour and cocoa powder together, then fold into the meringue until even and glossy.
  6. Remove the chocolate brownie from the oven, then cover the top with the meringue. Return to the oven for a further 25 minutes or until the meringue puffs up and a crust forms on the top, but the centre is still soft. Leave to cool in the tin (the middle will collapse slightly). Serve warm.

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