• Heat the oven to 180°C/160°C fan/Gas 4. Line a 20cm square cake tin with baking parchment.

• Place the butter and chocolate in a bowl over a pan of gently simmering water and heat until they have dissolved and you have a smooth mixture. Remove from the heat and allow to cool.

• Meanwhile,sift together the flour and cocoa. Whisk the eggs and sugar together with electric beaters for 5 minutes until pale and foamy and the mixture has doubled in size.

• Fold the melted chocolate into the whisked egg then gently fold in the flour and cocoa using a metal spoon. Pour the mix into the prepared tin, level with the back of a spoon and bake for 25 minutes. When it’s cooked it will have a shiny, papery crust; if it’s still a little wobbly, return to the oven for 5 minutes. Allow to cool in the tin then peel off the paper and cut into 12 squares.

• To make the meringue ghosts, place the egg whites in a large, clean, grease-free bowl and whisk with electric beaters until foamy. Add the cream of tartar and continue whisking until the mixture forms soft peaks. Add the sugar a spoonful at a time, whisking after each addition, until you have a smooth, thick, glossy mixture.

• Heat the oven to 120°C/100°C fan/gas 1 2 . Line 2 baking sheets with baking parchment. Spoon the meringue mixture into a piping bag fitted with a 1cm plain nozzle.

• Pipe small mounds of meringue on to the baking sheets (you might get more than 12, but extras can be saved and used later). Bake for 1 hour 30minutes,untilcrispanddrytothetouch. Remove from the oven and allow to cool.

• When cool, use the black writing icing to draw eyes and a mouth on each. Top each brownie with a meringue ghost to serve.

Recipe from Morrisons Magazine. 

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