Instructions

Walnut brownies

1. Line a 20cmx 20cm baking pan with baking paper. Set aside.
2. Melt 200g dark chocolate and 170g butter in the microwave, 20 secs at a time. Set aside.
3. Mix 3 eggs, 200g caster sugar, 60g light brown sugar & 1tbsp vanilla extract with an electric beater/stand mixer for 4 mins.I should be pale and creamy,
4. Fold in the slightly cooled chocolate butter mix with a spatula.
5. Sieve 160g plain flour and 50g cocoa powder together, add to the wet ingredient, fold in with spatula.
6. Stir in 100g chopped dark chocolate chunks and 90g chopped walnuts.
7. Pour the brownie mix into the lined tin.
8. Bake in the oven @170c fan 25-30 mins. Bake for longer if you do not want the brownies to be very fudgy.
9. Let the brownie completely cook before cutting them.
10. Please note: If you put the brownies in the fridge they will become firmer and loose their fudgyness.

Meringue swirls

1. Fill a sauce pan with 2" of water on medium heat.
2. Place a clean oil free glass bowl in the saucepan, the bottom should not touch the water.
3. Once the water starts to simmer pour in the sugar and egg whites.
4. Stir for 4-5 minutes, check if the sugar has dissolved by rubbing a little bit in between your fingers. If it is smooth the sugar has dissolved. Remove the bowl from the heat and place on the counter.
5. Add the whisk attachment to the hand mixer or stand mixer.
6. Whisk the egg whites for 4 minutes, then add the vanilla extract.
7. Continue to whisk until the meringue becomes white and thick. It can take up to 8 minutes for the meringue to become the right consistency.
8. You should be able to turn the bowl upside down without the meringue falling out.

Assemble

1. Cut the brownie into 9 pieces.
2. Add the meringue into a piping bag with a round piping tip.
3. Pipe swirls on top of each brownie square.
4. Top with each one with half a walnut.