Meringue brownie

Name: Meringue brownie
Cook time: 45 min
Total time: 45 min
Yield: 25
Ingredients: 7-10 Tbsp some + 250 g butter; 300 g Dark chocolate; 4 Eggs (Gr. M); 250 g demerara sugar; 7-10 Tbsp Salt; 200 g Flour; 50 g Baking cocoa; 1 TEASPOON Baking Powder; 125 g Apricot fruit spread; 2 Protein (Gr. M); 1 TEASPOON Lemon juice; 100 g Sugar; 7-10 Tbsp Piping bag with perforated nozzle

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 25

7-10 Tbsp some + 250 g butter
300 g Dark chocolate
4 Eggs (Gr. M)
250 g demerara sugar
7-10 Tbsp Salt
200 g Flour
50 g Baking cocoa
1 TEASPOON Baking Powder
125 g Apricot fruit spread
2 Protein (Gr. M)
1 TEASPOON Lemon juice
100 g Sugar
7-10 Tbsp Piping bag with perforated nozzle

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease square springform pan (24 x 24 cm; alternatively round, 26 cm Ø). Break chocolate into pieces for the dough.
2
Melt with 250 g butter in pieces in a saucepan at low heat.
3
Battez les œufs, le sucre et une pincée de sel avec les fouets du batteur pendant 3-4 minutes jusqu'à obtenir une crème. Retirer le beurre au chocolat du feu et l'incorporer immédiatement au mélange d'œufs.
4
Mix flour, cocoa and baking powder. Quickly stir into the chocolate-egg mixture. Put the dough into the mould and smooth it down. Bake in a hot oven for about 13-15 minutes.
5
In the meantime, briefly bring the fruit spread to the boil. Beat the egg white and lemon juice until stiff, adding sugar. Fold in fruit spread in streaks. Pour into a piping bag with a medium perforated spout.
6
Take the brownie out of the oven. Turn down the oven temperature (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Spray egg whites in small tuffs next to each other. Bake the brownie for another 10-12 minutes.
7
Remove and let it cool down. Remove from the mould and cut into approx. 4 x 4 cm pieces.