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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 6. Line 16 ordinary muffin tins with circles of baking paper in the bases and butter the tins. Sift the flour, cocoa and sugar together. Melt the butter with half of the chocolate and stir it into the flour along with the eggs. Mix in the rest of the chopped chocolate. Divide between the tins and bake for 20 minutes.
2. Meanwhile for the meringue, whisk the egg whites with the sugar into a stiff, shiny mixture. When the brownies are finished take them out of the oven and pipe a swirl of meringue mixture onto each. Bake for 10-15 minutes or until the meringue lightly browns.

Per serving

360 kcalories, protein 3.8g, carbohydrate 43.1g, fat 20.3 g, saturated fat 11.6g, fibre 1g, salt 0.4 g

Latest comments and suggestions

• andrea

  26 December 2008

  andrea commented on this recipe

  they look yummy haven't tried to make it yet but will do so

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• Abi

  10 February 2009

  Abi rated and commented on this recipe

  

  Had some problems with this one, the brownies cooked quicker than 20 minutes and the meringue didn't thicken up enough but they tasted better than they looked.

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• Indra Bliss

  11 February 2009

  Indra Bliss commented on this recipe

  They look a bit dry but they aren't

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Ingredients

• 100g self-raising flour
• 60g cocoa
• 300g sugar
• 250g butter
• 250g dark chocolate , chopped
• 4 eggs , beaten

MERINGUE

• 2 egg whites
• 100g caster sugar

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Difficulty and servings

Makes 16

Preparation and cooking times

Ready in 1 hour

Ingredients

• 100g self-raising flour
• 60g cocoa
• 300g sugar
• 250g butter
• 250g dark chocolate , chopped
• 4 eggs , beaten

MERINGUE

• 2 egg whites
• 100g caster sugar

Per serving

360 kcalories, protein 3.8g, carbohydrate 43.1g, fat 20.3 g, saturated fat 11.6g, fibre 1g, salt 0.4 g

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