Double baked chocolate meringue brownie

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.

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

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.
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

next instruction :

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