Method
Step 1
Preheat the oven to 180°C/160°C fan/350°F/Gas 4.
Step 2
To make the brownies, transfer the chocolate and butter to a heatproof bowl and heat in the microwave until melted, or place the bowl over a pan of simmering water and stir until melted. Set aside to cool slightly.
Step 3
In a large bowl, using an electric hand whisk, whisk together the eggs and sugars until light, foamy and doubled in size.
Step 4
Pour in the cooled, melted chocolate and gently fold through the whisked eggs until combined.
Step 5
Sift over the flour and cocoa powder, then gently fold through until no lumps of flour remain.
Step 6
Pour the batter into a jug or into a piping bag fitted with no nozzle, then divide between the cavities of the greased doughnut moulds.
Step 7
Transfer the filled moulds to the fridge to rest for 10 minutes.
Step 8
Once rested, bake the brownies for 12–14 minutes until they have a light, paper crust on top.
Step 9
Remove from the oven and allow to cool in the moulds.
Step 10
To make the fist bumps, melt the chocolate in the microwave and spoon into a piping bag.
Step 11
Pipe along the lines of the fist bump template, then transfer to the freezer to set. Save some of the melted chocolate for assembly.
Step 12
To make the marshmallow topping, transfer the egg whites, sugar and blackcurrant juice to a small heatproof bowl.
Step 13
In a microwave set to high, heat the mixture in 10 second increments until it reaches 60°C/140°F.
Step 14
Transfer the meringue to a stand mixer fitted with a whisk attachment, then whisk on high until stiff peaks form.
Step 15
Add a few drops of the purple food colouring and stir through, then transfer the meringue to a piping bag fitted with a French star nozzle and set aside.
Step 16
To assemble, carefully demould the chilled bronuts, then turn them upside down so the flat, papery side faces downwards.
Step 17
Transfer the white chocolate to a heatproof bowl, then melt in the microwave in short bursts, being careful that the chocolate doesn’t burn.
Step 18
Dip the rounded side of each bronut into the chocolate, then transfer to a baking tray so that the white chocolate side is facing up.
Step 19
Once the bronuts have set, pipe swirls of the blackcurrant meringue over one half of each bronut.
Step 20
Using a blow torch, carefully torch the meringue until pale brown. Try to keep the blow torch moving in circular movements so that it doesn’t catch and burn any of the meringue.
Step 21
Drizzle over a little of the leftover melted chocolate.
Step 22
Finish each bronut by placing a chocolate fist bump onto the torched meringue.
