This is one of most satisfying gluten free desserts I’ve ever made. I used dark chocolate to balance the sweetness of the topping. While you can also use almond meal, the aroma of baked hazelnut meal is much nicer. 

Ingredients:

125g Softened Butter

200g Soft Brown Sugar

1 Lightly Beaten Egg

2tsp Vanilla Extract

90g (Gluten Free) Self Raising Flour

90g Hazelnut Meal

2tbs Cocoa Powder

250g Chopped Dark Chocolate

250ml Heavy Cream (Double Cream)

2 Egg Whites

100g Caster Sugar

Instructions:

1. Preheat the oven to 180c fan forced. Grease an 18cm x 28cm square brownie tin. Line base and side with baking paper, allowing 2-3 cm overhang.
2. Mix butter, sugar, egg, vanilla, flour, hazelnut meal and cocoa powder in a bowl. Spread the mixture into the prepared tin and bake for 25 minutes.
3. Remove the tin from the oven. Leave it to cool a little.
4. Place a heatproof bowl over a pot of boiling water (the base of the bowl shouldn’t touch the water). Put chopped dark chocolate into the bowl, add heavy cream and keep stirring until the chocolate and the cream blend well. Leave the mixture to cool down. (Cheating version when in a hurry is to use Nutella!)
5. Pour the chocolate ganache over the baked brownie. Put the tin in the fridge so the chocolate set. Adjust the oven temperature to 200c.
6. Use electric beater to beat egg whites until soft peak forms. Add 2 tbsp of sugar at a time while beating until the mixture becomes meringue.
7. Spread the meringue over the cool brownie and bake for 5 minutes or until the peaks turn brown. Set aside to cool before serving.