Serves 8-12
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For the base:

For the brownie filling:

For the topping:

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 20cm square baking tin with parchment paper, with excess hanging over the sides.
  2. Stir together the crushed biscuits, butter and brown sugar until combined. Press into the bottom of the tray so it forms an even layer. Bake for 8-10 minutes until just browned. Set aside and leave to cool.
  3. Combine the cubed butter and chopped chocolate in a bowl set over a saucepan of gently simmering water (make sure the bottom of the bowl does not touch the water). Stir until melted, then remove from the heat.
  4. Stir in the sugar and vanilla, then beat in the eggs until smooth.
  5. Stir in the flour until just incorporated.
  6. Pour over the biscuit base and smooth the top. Bake for 20-25 minutes until the edges are just set and a skewer inserted into the centre comes out mostly clean. Leave to cool completely.
  7. Beat the egg whites and sugar with an electric whisk in a clean, dry mixing bowl until combined, then place the mixing bowl over a saucepan of gently simmering water. Continue whisking until the sugar has completely dissolved; this also cooks the egg whites.
  8. Remove from heat and add the cream of tartar and vanilla. Beat for about five minutes on high speed until the mixture is thick and marshmallow-like.
  9. Remove the brownie and biscuit base from the tin and spread the meringue over the top. Place under the grill for a minute to brown the top, then slice into bars to serve.

Nutrition Facts

Per serving: 478kcals, 27.3g fat (14.7g saturated), 55.3g carbs, 41.9g sugars, 4.9g protein, 0.8g fibre, 0.276g sodium