Mix the butter with the sugar until frothy, gradually add the egg yolks and work in well one by one. Carefully fold in the couverture. Mix the flour, grated nuts and cocoa powder together well and then stir in well.
Now first put about half of the dough in a brownie pan (greased depending on the material) (the base should be completely covered).
Spread the toffifee on the dough in a grid-like manner, with the chocolate side facing down, at a distance of 1 cm. Carefully spread the rest of the dough over the Toffifees, being careful not to move them. Here it is advisable to remember roughly where the Toffifees were, so that later you will have a Toffifee right in the middle of each piece. Smooth everything down and let it disappear in the preheated oven for 15 minutes.
Meanwhile, dissolve the sugar for the meringue in the water in a saucepan over a low heat. Brush the edges of the pot with water and boil the sugar into a ball without stirring 8212;> about 125 ° C it was for me.
In the meantime, beat the egg whites with a pinch of salt until they are firm. While the whisk is running, stir the still hot sugar into the egg whites in a thin stream, continue beating until the mixture has cooled slightly.
Now spray the meringue mass onto the brownie mass with a dressing sack or simply spread it on it.
Turn the oven down to 160 ° C and bake for another 8-10 minutes. Let everything cool down very well and then cut the individual squares that are given by distributing the Toffife. You may need to freeze briefly in the freezer beforehand, as the meringue, like the brownie, is otherwise very moist.
If you don`t like to spin the sugar, you can certainly do the whole thing with normal meringue mass, then just leave out the water. This shouldn`t make the hood so nice and creamy, which I think is particularly nice with the recipe.
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