HAZELNUT & RASPBERRY BROWNIES

SERVES 16 PREP 15 MINS COOK 40 MINS + COOLING

✦ 175g butter, chopped ✦ 250g dark chocolate, chopped ✦ 4 eggs, separated ✦ ½ cup packed brown sugar ✦ 1 tsp vanilla essence ✦ ½ tsp cream of tartar ✦ ¾ cup hazelnut meal ✦ ¾ cup hazelnuts, toasted (skins removed) ✦ 125g punnet raspberries, plus extra to serve ✦ cocoa powder, to serve 1 Preheat oven to 180°C. Line a 20cm x 30cm slice pan. 2 Combine butter and chocolate in a heatproof bowl. Melt over a saucepan of simmering water. Cool slightly.

3 Whisk yolks, half the sugar and vanilla together until pale. Fold into chocolate mixture.

4 In a large bowl, using an electric mixer, beat egg whites with cream of tartar (see tip), to soft peaks. Gradually beat in remaining sugar until thick and glossy. Fold meringue and meal into chocolate mixture.

5 Scatter hazelnuts and raspberries over base of tray. Pour over batter. Bake 35-40 mins until the top is just firm to touch. Cool in pan. Dust with cocoa and top with extra raspberries.

Adding a pinch of cream of tartar when beating egg whites helps to stabilise them. TIP