Chocolate Pistachio Meringue Brownies
150g unsalted butter,
210g Dark chocolate,
3 large eggs, at room temperature
75g cake flour
30ml cocoa powder
4 large egg whites, at room temperature
190g caster sugar
5ml vanilla essence or extract
5ml instant coffee powder
60g cocoa powder
200g toasted pistachios, ground (replace with toasted almonds or hazelnuts)
Preheat the oven to 180 °C. Prepare a 20cm cake tin by lining it with baking paper at the bottom and around the sides.
Add chocolate and butter to a bowl, microwave at 30-second increments until melted, set aside to cool.
Mix in the sugar, and beat in the eggs.
Sift in the flour, cocoa powder, and coffee powder, fold in until combined.
Pour the mixture into the prepared cake tin.
In a large, clean bowl, whisk the egg whites to stiff peaks whilst slowly adding in the sugar a little at a time.
Add the vanilla extract. Fold in the cocoa powder, cornflour, coffee.
Dollop the meringue over the brownie batter.
Bake for 35 minutes. Remove and allow to cool completely before slicing.