Grease and line a loose bottomed cake tin
Place a bowl over a pan of simmering water - make sure the bottom doesn't touch the water. Melt together the butter and chocolate until smooth and glossy
Stir the sugar into the chocolate until it is completely dissolved
Remove the bowl from the heat and stir in the eggs
In a separate bowl whisk the egg whites to soft peak stage
Light and fluffy!
Fold a few tablespoons of the egg white into the chocolate to loosen the mixture
Fold in the rest of the egg white with a rubber spatula
Glossy! Pour the mix into the pan and bake for 40 mins at 180°C
Now for the meringue topping - in a clean bowl whisk the egg whites to stiff peak stage
Gradually add the sugar whilst whisking
Add the vanilla extract
Sieve the cocoa and corn flour into the egg whites
Fold the cocoa and corn flour until smooth
Remove the brownie from the oven and top with the meringue mixture. Bake again for a further 25 minutes until a crust forms on top but it's still wobbly underneath
Allow to cool in the tin
The brownie/meringue will sink in the centre slightly. This is normal!
Moist, rich and chocolatey
Enjoy with vanilla ice cream or créme frâiche Hope you like it!!