How to make double-baked chocolate meringue brownie

Gather ingredients

Grease and line a loose bottomed cake tin

Place a bowl over a pan of simmering water - make sure the bottom doesn't touch the water. Melt together the butter and chocolate until smooth and glossy

Stir the sugar into the chocolate until it is completely dissolved

Remove the bowl from the heat and stir in the eggs

In a separate bowl whisk the egg whites to soft peak stage

Light and fluffy!

Fold a few tablespoons of the egg white into the chocolate to loosen the mixture

Fold in the rest of the egg white with a rubber spatula

Glossy! Pour the mix into the pan and bake for 40 mins at 180°C

Now for the meringue topping - in a clean bowl whisk the egg whites to stiff peak stage

Gradually add the sugar whilst whisking

Add the vanilla extract

Sieve the cocoa and corn flour into the egg whites

Fold the cocoa and corn flour until smooth

Remove the brownie from the oven and top with the meringue mixture. Bake again for a further 25 minutes until a crust forms on top but it's still wobbly underneath

Allow to cool in the tin

The brownie/meringue will sink in the centre slightly. This is normal!

Moist, rich and chocolatey

Enjoy with vanilla ice cream or créme frâiche Hope you like it!!