Chocolate Hazelnut Meringue Brownies

This recipe features a super-fudgy brownie topped with soft, nutty meringue.

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Preheat the oven to 350°F (180°C). Line a 9-inch (2.5 L) square baking pan with foil that overhangs the edges. Grease the foil lightly.
Melt the chocolate in a heatproof bowl set over simmering water. Stir in the oil, vanilla and salt; remove from heat and set aside.
Combine the sugar and cocoa in a large mixing bowl; with a mixer running on medium speed, gradually add the egg whites. Beat for 5 minutes, scraping the bowl as needed. Add the chocolate-oil mixture and beat well. Reduce the speed to low; gradually add the flour until incorporated.
Spread evenly in the prepared pan. Bake for 30 minutes or until the top is set.
Meringue: Meanwhile, beat the egg whites with the cream of tartar on high speed until foamy. Gradually add the sugar, beating until the egg whites hold a stiff peak. Gently fold in the hazelnuts. Spread evenly onto the brownie base, fluff the top slightly. Bake for 12 to 15 minutes or until meringue is evenly golden. Cool in the pan to room temperature then chill for at least 2 hours. (Brownies can be prepared and held in the refrigerator for up to 2 days.) Makes 25 brownies.

For easy slicing, use the foil to lift the brownies to a cutting board, then, use a large heavy knife, dipped in warm water and clean between slices.
Replace the hazelnuts with toasted chopped almonds, pecans, or walnuts.
Sprinkle the top with flaked sea salt before slicing for a sweet and savoury treat.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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