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.