• 125g butter
  • 125g plain cooking chocolate, chopped
  • 125g plain flour
  • 1/4 tsp bicarbonate of soda
  • 4 tsp baking powder
  • 150g light soft brown sugar
  • 2 large eggs, plus 2 egg whites
  • 100ml soured cream
  • 100g caster sugar
  • 2 tbsp chopped hazelnuts
  • 4 tbsp plum jam
  • 150ml double cream, whipped
  • cocoa powder, for dusting


  • STEP 1
    Preheat the oven to gas 3, 160°C, 140°C fan. Grease and line 2 x 20cm (8in) loose- bottomed sandwich tins. In a pan, gently melt the butter and chocolate. Set aside to cool.
  • STEP 2
    In a bowl, combine the flour, bicarbonate of soda, baking powder and brown sugar. In a separate bowl, beat the whole eggs and soured cream. Add to the flour, along with the cooled chocolate. Stir until smooth. Divide between the tins.
  • STEP 3
    In a clean bowl, whisk the egg whites to soft peaks. Gradually whisk in the caster sugar, until thick. Fold in 1 tbsp of the nuts.
  • STEP 4
    Spoon the meringue onto one of the brownies, leaving a 3cm (1 1/4in) border. Scatter over the remaining nuts. Bake the plain brownie for 30 minutes and the meringue-topped one for 40 minutes. Leave to cool.
  • STEP 5
    Spread the plain brownie with jam and top with the whipped cream. Sandwich the brownies and dust with cocoa powder.

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