Eric Lanlard’s double baked chocolate meringue brownie


After the heatwave of last week, another dreary and cold weekend! It is really disconcerting to have to try to prepare for all of the seasons in one month – today for example, we realised (when it was too late) we were definitely underdressed for the biting wind. Luckily – this is GREAT baking weather. We were scrolling through the internet to get ideas for a charity bake sale and came upon this glorious brownie recipe. It looked beautifully fudgy and the crust makes it look very grown-up. It’s also flour-free, relying on lots of eggs, sugar and chocolate.

So in other words, protein-rich. (It’s another perspective, hey!) It was also intriguing because it’s a slightly technically difficult recipe – egg separating, whisking into various peaks, baking in layers, lots of different bowls and utensils – but the magazine labelled it as “easy” so hopefully very little could go wrong.

It seemed a great idea to try  it out. And it was! Just a few tweaks (as we ended up with an overly gooey cake):

  • 40 minutes isn’t enough to really make sure it’s cooked through – it’s supposed to be fudgy, but we would suggest at least an extra 10-15 minutes.
  • Then perhaps another 10-15 minutes to cook after you put the meringue layer on.

And if you have an egg separator and a Kitchenaid, it’s so much easier! And if it is overly gooey like ours, probably best to serve it with vanilla ice cream in bowls rather than cut up like a regular brownie.

So what do you think? Feel free to share your questions and comments below! We’d love to hear what you have to say.


One thought on “Eric Lanlard’s double baked chocolate meringue brownie

  1. Pingback: Other people’s dishes | sugar chai honey bunch

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