Carrot Brownie With Meringue And Raspberry - cooking recipe

Ingredients

3/4 cup all-purpose flour
1 3/4 cups brown sugar
6 tsp cocoa powder
2 tsp baking powder
1 tsp vanilla extract
4 None eggs + 2 egg whites
2/3 cup butter, melted
3/4 lb carrots, peeled and grated
1/4 lb dark chocolate (70% cocoa), coarsely chopped
1/2 lb almonds, coarsely chopped, toasted
13 tbsp granulated sugar
1 tsp cornstarch
1/2 tsp white wine vinegar
None None powdered sugar, for dusting
2 cups creme fraiche or sour cream
3/4 lb strawberries, hulled, 6 diced for decoration, remainder mashed

Preparation

Preheat oven to 325\u00b0F. Grease and flour a 9 1/2 x 13 inch sheet pan. Mix flour, brown sugar, cocoa powder, baking powder and vanilla extract. Whisk whole eggs until thick, add butter then add to flour mixture along with carrots, chocolate and almonds. Transfer to prepared pan and bake for 30-35 mins. Remove from oven and place on wire rack to cool completely.
Meanwhile, turn oven down to 300\u00b0F. Line a baking tray with parchment paper. Beat egg whites, gradually adding 4 tbsp granulated sugar. Mix 5 tbsp sugar with cornstarch and vinegar then fold in. Beat until stiff. Spread mixture over prepared pan and bake for 25 mins, until surface is crisp and meringue lifts easily off paper. Remove from oven and let cool on a wire rack. Dust heavily with powdered sugar and remove paper. Break into pieces.
To finish, whisk creme fraiche and 2 tbsp sugar. Add mashed strawberries then spread 1/4 over brownie. Sprinkle with broken meringue pieces then remaining strawberry cream. Portion and remove from pan. Serve decorated with diced strawberries.