180g 70% cocoa chocolate roughly chopped
200g unsalted butter (softened)
250g icing sugar
110g plain flour
100g white chocolate drops
4 large free range egg whites
200g white caster sugar
½ teaspoon cream of tartar
Line the brownie tin with a large piece of foil and then baking paper – this will help you to lift the brownie out of the tin when it is cooked.
Melt 180 g of the chocolate in a bowl over water
Cream butter and icing sugar until light, creamy and fluffy in mixer with paddle attachment
Add the eggs, one at a time, whisking well after each addition
Gradually beat in the flour (ideally sifted first)
Beat well until very smooth
Slowly pour in the melted chocolate
Mix thoroughly then add the white chocolate chunks
Pour into the lined tin and flatten gently with a palette knife
Bake in a preheated over (190 or 170 fan) for approx 10 mins
Whilst the brownie is in the oven, make the meringue topping
Whisk the egg whites and cream of tartar until peaks form then slowly whisk in a quarter at a time the 200g caster sugar
After 10 minutes remove the brownie from the oven and carefully spread the meringue mixture on top, ensure the brownie has an even covering of meringue and use a palette knife to create some texture on the top
Return to the oven and turn the temperature down to 170 (fan) 150 degrees and bake for a further 25 minutes
Remove from the oven and leave to cool in the tin.
Slice into generous squares and enjoy!
Delicious as a pudding with berry cream or scrumptious and terribly moreish with a cup of tea or coffee.
I defy you to eat only one piece. It is even better the next day when you steal it from the tin as the meringue goes chewier and the brownie denser! If you have more self control than me then it also freezes well!