Open Today 7.00am - 9.00pm

Opening Hours

Monday7.00am - 9.00pm
Today7.00am - 9.00pm
Wednesday7.00am - 9.00pm
Thursday7.00am - 9.00pm
Friday7.00am - 9.00pm
Saturday7.00am - 9.00pm
Sunday7.00am - 9.00pm

Gluten Free Brownies with Toasted Meringue

Serves 12
Prep time: 15 mins
Cooking time: 1 hr

Everyone loves a brownie, and this brownie recipe is off the charts! With dark chocolate chunks and caramelised meringue, it's a decadent treat, great when served with your morning cuppa.



  • 85g butter
  • 250g Nestlé Dark Chunks
  • ¾ cup (165g) caster sugar, plus ½ cup (110g) extra
  • 2 eggs
  • 1 tbsp Nestlé Baking Cocoa
  • 30g cornflour
  • 1 cup (140g) macadamias, toasted and coarsely chopped
  • 1 cup frozen raspberries, defrosted
  • 2 egg whites
  • ¼ tsp cream of tartar
  • Dehydrated raspberries, for decorating
View the method
  1. Preheat oven to 180°C (or 160°C fan forced). Grease and line a 20cm square pan with baking paper.
  2. Melt butter and Nestlé Dark Chunks in a medium saucepan over very low heat, stirring constantly until smooth. Remove from heat and stir in sugar, then eggs, one at a time.
  3. Sift together Nestlé Baking Cocoa and cornflour into a small bowl, then stir into chocolate mixture. 
  4. Pour into the bowl of an electric mixer, beat using a paddle for 2 minutes or until smooth and glossy. 
  5. Stir in macadamias and raspberries, pour into pan and bake for 30 minutes or until just set. Cool in pan.
  6. Meanwhile whilst cooling, combine extra sugar and 100ml water in a small pan and bring to the boil, until sugar dissolves. 
  7. Reduce heat to medium and brush down sides of pan with a clean, wet pastry brush to remove sugar crystals.
  8. Cook until syrup reaches 115°C (soft ball stage) on a thermometer (10-15 minutes). Start whisking eggwhites with cream of tartar in the clean, grease-free bowl of an electric mixer until soft peaks form.
  9. Meanwhile, bring sugar syrup to 121°C (hard ball stage). Increase speed to high and with motor running, gradually pour syrup into egg whites. 
  10. Beat at medium speed until cooled to room temperature and meringue is thick and glossy (15-20 minutes).
  11. Transfer mixture to a piping bag fitted with a small round nozzle. Remove brownie onto a platter, pipe over the top of brownie (using picture as a guide). 
  12. Using a blow torch, caramelise meringue, decorate with dehydrated raspberries. Serve.
Back to ingredients