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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
HAZELNUT MERINGUE SKILLET BROWNIE

HAZELNUT MERINGUE SKILLET BROWNIE

Servings: 12

Ingredients

Chocolate brownie:
NOMU Chocolate Brownie Kit
4 large eggs
140g unsalted butter, melted

Meringue:
150g (±5 large) egg whites
250g caster sugar
2 tsp cornflour
50g toasted hazelnuts, roughly chopped
50g NOMU Cocoa Powder

 

Directions

Preheat your oven to 170ºC. Lightly grease or line a 23 x 23cm baking tin or two 15cm skillet pans.

Beat the eggs and sugar (from the kit) using an electric mixer until smooth and creamy. Stir in the melted butter. Add the brownie mix and chocolate chips (from the kit) and stir until well combined. Scoop the batter into the prepared tin or skillet pans and smooth the surface.

Bake for 20-25 minutes until just cooked but still gooey and fudgy in the middle – take care not to overbake them. Remove from the oven and allow to cool slightly while you make the meringue.

Whip the egg whites to soft peaks, then slowly add the sugar a tablespoon at a time, adding the cornflour halfway through the process. Whisk until the meringue is beautifully glossy and thick. Stir 40g of the hazelnuts into the meringue mixture. Sift over the cocoa powder and gently fold two or three times to create chocolate streaks.

Dollop big spoonfuls of the meringue mixture on top of the brownie and lightly spread. Sprinkle with the remaining toasted hazelnuts and bake for 15-20 minutes.

Allow to cool before serving. Eat the same day.

Ingredients

Chocolate brownie:
NOMU Chocolate Brownie Kit
4 large eggs
140g unsalted butter, melted

Meringue:
150g (±5 large) egg whites
250g caster sugar
2 tsp cornflour
50g toasted hazelnuts, roughly chopped
50g NOMU Cocoa Powder

 

Directions

Preheat your oven to 170ºC. Lightly grease or line a 23 x 23cm baking tin or two 15cm skillet pans.

Beat the eggs and sugar (from the kit) using an electric mixer until smooth and creamy. Stir in the melted butter. Add the brownie mix and chocolate chips (from the kit) and stir until well combined. Scoop the batter into the prepared tin or skillet pans and smooth the surface.

Bake for 20-25 minutes until just cooked but still gooey and fudgy in the middle – take care not to overbake them. Remove from the oven and allow to cool slightly while you make the meringue.

Whip the egg whites to soft peaks, then slowly add the sugar a tablespoon at a time, adding the cornflour halfway through the process. Whisk until the meringue is beautifully glossy and thick. Stir 40g of the hazelnuts into the meringue mixture. Sift over the cocoa powder and gently fold two or three times to create chocolate streaks.

Dollop big spoonfuls of the meringue mixture on top of the brownie and lightly spread. Sprinkle with the remaining toasted hazelnuts and bake for 15-20 minutes.

Allow to cool before serving. Eat the same day.

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