Dikke Vette Brownies


If you ever wondered what a slice of comfy, nutty and fluffy sweetness tastes like, then this chestnut pavlova is the way to go. It tastes fabulous after a sunday stroll, especially when served along with a cup of hot coffee or tea.


Besides, did you notice the cool background I’m using in the first picture? It’s part of the new Farrow & Ball 1940s Wallpaper Collection. Funky ‘n vintage all the way!



You’ll need:

for the pavlova

8 egg whites

400g caster sugar

20g white wine vinegar

10g cornstarch

180g mixed nuts (hazelnuts, walnuts, pecan nuts,…)

for the filling

300g full fat cream

200g chestnut spread (sub this with chocolate spread, caramel spread,… if you haven’t got any)



Preheat the oven to 130°C/260°F and cover a baking sheet with parchment paper.

Start by making the pavlova. Add egg whites with a pinch of salt to a large, clean bowl. Beat to soft peaks. Next, add caster sugar and keep beating until you have a fluffy, thick meringue (about 4 minutes with a hand mixer or kitchen machine).

Sieve cornstarch and carefully fold this along with vinegar throug the meringue.

Cut the mixed nuts into pieces. Keep 2 tbsp aside for garnish. Carefully fold the rest of the nuts through the merinuge.

Spread two circles of meringue (approx. 25 cm or 10 inch diameter) on the parchment paper. Sprinkle remaining nuts on top of 1 circle.

Bake the pavlova for about 60 minutes. Set the oven door slightly ajar and leave the pavlova to cool down completely.

Next, prepare the filling. Beat cream until fluffy, about 2 minutes. Melt chestnut spread 30 seconds until runny and gently fold through the cream.

Spread the filling over the pavlova that’s not garnished with nuts, then top with the other one.

This pavlova is best served on the day itself.


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