A rich brownie base with a light macaroon top.
Melt butter, brown sugar and the cocoa together. Take off heat and add the vanilla, egg yolks and flour. Spread in the bottom of a square cake tin.
Beat the bajeezus out of whites until very stiff peaks form. Gently fold through the icing sugar, almond meal and remaining 1 tbsp cocoa keeping as much air in as possible. Spread over base and bake at 200 deg cel until top sounds hollow when tapped.
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