Method

• 1.
  Preheat oven to 160°C. For brownie, grease a 20cm x 30cm lamington pan and line with baking paper. Combine butter, beaten egg, chopped chocolate, melted chocolate, brown sugar, flour, Dutch cocoa, jam, 3/4 cup (165g) caster sugar and 1/2 tsp salt in a bowl.

• 2.
  Spread half the batter into prepared pan, then press in 175g raspberries. Top with remaining batter and smooth using a spatula. Bake for 45 minutes or until the top is beginning to crack and a skewer inserted into the centre comes out with a few crumbs. Remove and cool.
• 3.
  To make the meringue, place eggwhites and remaining 3/4 cup (165g) caster sugar in a stand mixer fitted with the whisk attachment. Whisk for 10 minutes or until thick and glossy. Add cocoa and whisk on low speed until combined. Spread onto a baking tray lined with baking paper and bake for 30 minutes or until crisp. Set aside to cool, then break into pieces.
• 4.
  Turn out the brownie on to a tray and top with Nutella, extra jam, meringue and remaining berries to serve.