Brownie with cocoa meringue and whisky cranberries


  • 50 g dried cranberries
  • 100 ml whisky
Pour whisky over the cranberries. Soak for at least 4 hours or overnight.


  • 180 g butter
  • 200 g dark chocolate
  • 180 g light muscovado sugar
  • 4 large eggs
  • 50 g full grain wheat flour
  • pinch of salt
Dice the butter, chop the chocolate and melt in a pot over low heat. Mix to combine and remove from heat. Add sugar and salt, continue mixing until the sugar has dissolved. Separate egg yolks from whites, add lightly whisked egg yolks and flour to the cooled brownie mix. Whisk the egg whites to stiff peaks and carefully fold into the batter.
Cover the base of a 23cm diameter cake tin with parchment paper and grease the sides with butter. Pour the batter into the tin, bake in a preheated oven at 180 degrees Celsius for 20 minutes.


While the brownie is in the oven whisk the egg whites. Add a pinch of salt and continue to whisk to soft peaks. Add a third of the sugar and continue whisking for a couple of minutes. Repeat until you have added all of the sugar. Continue whisking until the foam forms stiff peaks. Sift in cocoa powder and continue whisking until well combined. Spread on top of the baked brownie and bake for another 25 minutes. Allow to cool completely before serving. You can garnish with an additional sprinkle of cocoa powder if you wish.
Serve with whisky soaked cranberries. If children are enjoying the dessert as well serve the cranberries on the side.