- 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.