Preheat the oven to 180º C. Grease a small hole non-stick muffin tin. (Don't line with muffin cases)Place all the ingredients for the brownies in a blender and blitz until completely smooth.
Divide the batter evenly into 10 of the muffin holes. Bake for 12-13 minutes.Rest in the tin for several minutes before un-moulding. Leave to cool completely on a wire rack.
Gently hollow out the centre of each brownie, keeping the base intact.
Fill with teaspoon amounts of chocolate ganache and allow to set.Place the egg white in a clean, dry bowl and whisk until frothy. Add the castor sugar gradually and whisk until smooth and glossy.Transfer the meringue to a piping bag and pipe onto the brownies. Place briefly under a grill or use a handheld kitchen blow torch to scorch the tops.Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.