Chocolate Meringue Brownies
Chocolate Meringue Brownies
This is the best chocolate meringue brownies recipe. It’s my mum’s famous brownie recipe – the perfect combination of a fudgy chocolate brownie and a cakey chocolate brownie!
I’ve decorated it with swirls of golden meringue, which really elevates the dessert and makes it a real showstopper.Â
Love this recipe? Check out my Triple Chocolate Brownie Fingers recipe!
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Ingredients
Method
Melt the butter, sugar & cocoa powder over a bain marie until you have a thick sticky chocolate mixture and the butter has completely melted.
Sift in the flour and add the beaten eggs. Mix to combine
Line a 9" square baking tin with butter and parchment paper. Spread the brownie mixture into the tin and cook at 180C/350F for 25 minutes. Allow it to cool completely (it will seem slightly undercooked but don't worry)
To make the meringue, add the sugar and water to a medium pan and place over medium heat. Meanwhile, place the egg whites in a stand mixer and whisk on a medium-low speed.
Boil the sugar until it reaches 118C, by this point the egg whites should be foamy and thicker.
Slowly pour the sugar syrup onto the egg whites while whisking on high speed. Once you've added all of the syrup, whisk for 7 minutes until the meringue has cooled and it's stiff & glossy.
Spread the meringue on top of the cooled brownie and swirl with an offset spatula. Toast with a blow torch and serve.
Ingredients
Directions
Melt the butter, sugar & cocoa powder over a bain marie until you have a thick sticky chocolate mixture and the butter has completely melted.
Sift in the flour and add the beaten eggs. Mix to combine
Line a 9" square baking tin with butter and parchment paper. Spread the brownie mixture into the tin and cook at 180C/350F for 25 minutes. Allow it to cool completely (it will seem slightly undercooked but don't worry)
To make the meringue, add the sugar and water to a medium pan and place over medium heat. Meanwhile, place the egg whites in a stand mixer and whisk on a medium-low speed.
Boil the sugar until it reaches 118C, by this point the egg whites should be foamy and thicker.
Slowly pour the sugar syrup onto the egg whites while whisking on high speed. Once you've added all of the syrup, whisk for 7 minutes until the meringue has cooled and it's stiff & glossy.
Spread the meringue on top of the cooled brownie and swirl with an offset spatula. Toast with a blow torch and serve.