Hazelnut & Raspberry Meringue Brownie Squares

Thu, 5 October 2023

Brownie base:

- 225g chocolate 

- 225g butter

 - 300g sugar

- 3 eggs

- 100g flour

- 1 tsp baking powder

- 1 tsp vanilla 

Meringue:

- 200g icing sugar

- 3 egg whites

- 1 tsp cornflour

- 1/2 tsp white wine vinegar

Topping:

- Fresh Berries

- Chopped Hazelnuts

- Shavings of chocolate 

 

1. Preheat the oven to 180oC. Using a bain marie, gently heat the butter and chocolate in a bowl over the boiling water until fully melted.  

2. Whisk the eggs and sugar for 2-3 minutes until light and fluffy. 

3. Slowly add the chocolate and butter into the whisked egg mixture along with the vanilla until all is combined. Then add in the flour and baking powder and fold together. 

4. Pour the mixture into a lined and greased brownie tin and bake in the oven for 20-25 minutes until the top is firm. 

5. For the meringue, add the egg whites and icing sugar to a clean dry bowl and whisk on high speed for 10 minutes until glossy stiff white peaks appear. Gently fold in the cornflour and vinegar after.

6. Pour the mixture on top of the brownie mixture and bake for another 20-25 minutes, then remove and allow to cool completely.

7. Once cooled, top with the crushed hazelnuts, fresh berries and shavining of chocolate.