Chocolate Meringue Brownies

"Now thatttt is a brownie! My mums gooey brownie recipe topped with a mound of swirly toasted Italian meringue! Seriously though, swirling meringue with a spatula then blow torching it has to be one of my favourite things everrrr! "
-- @toplessbaker


250g  (about 1 cup) Unsalted Butter

500g (2 1/2 cups) Caster Sugar

100g (3/4 cup) Cocoa Powder

100g  (3/4 cup) Self Raising Flour

4 Eggs


150g (3/4 cup) Caster Sugar

35g (2 1/2 tbsp) Water

55g (about 2 egg whites) Egg Whites


Melt the butter, sugar & cocoa powder over a double boiler until you have a thick sticky chocolate mixture and the butter is completely melted.
Sift in the flour and add the beaten eggs. Mix to combine


Spread the brownie mixture into a lined square baking tin and cook at 180C for 23-25m. Allow to cool.


To make the meringue, add the sugar and water to a pan and place over medium heat. Meanwhile place the egg whites in a stand mixer and whisk on a medium low speed.


Allow the sugar to heat to 118C, by this point the egg whites should be foamy and thicker.


Slowly pour the sugar syrup onto the egg whites while whisking on high speed. Once you've added all of the syrup, whisk for 7m.


Spread the meringue on top of the cooled brownie and swirl with an offset spatula. Toast with a blow torch and serve.