Chocolate Meringue Brownies

Chocolate Meringue Brownies


DifficultyBeginnerMakes10 Servings

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. 

Love this recipe? Check out my Triple Chocolate Brownie Fingers recipe!


 


 

Ingredients


Brownie
 250 g Unsalted Butter
 500 g Caster Sugar
 100 g Cocoa Powder
 100 g Self Raising Flour
 4 Eggs
Meringue
 150 g Caster Sugar
 35 g Water
 55 g Egg Whites
 1 tsp Vanilla Paste/Extract
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Method


1

Melt the butter, sugar & cocoa powder over a bain marie until you have a thick sticky chocolate mixture and the butter has completely melted.

2

Sift in the flour and add the beaten eggs. Mix to combine

3

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)

4

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.

5

Boil the sugar until it reaches 118C, by this point the egg whites should be foamy and thicker.

6

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.

7

Spread the meringue on top of the cooled brownie and swirl with an offset spatula. Toast with a blow torch and serve.

Ingredients

Brownie
 250 g Unsalted Butter
 500 g Caster Sugar
 100 g Cocoa Powder
 100 g Self Raising Flour
 4 Eggs
Meringue
 150 g Caster Sugar
 35 g Water
 55 g Egg Whites
 1 tsp Vanilla Paste/Extract
Shop the equipment

Directions

1

Melt the butter, sugar & cocoa powder over a bain marie until you have a thick sticky chocolate mixture and the butter has completely melted.

2

Sift in the flour and add the beaten eggs. Mix to combine

3

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)

4

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.

5

Boil the sugar until it reaches 118C, by this point the egg whites should be foamy and thicker.

6

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.

7

Spread the meringue on top of the cooled brownie and swirl with an offset spatula. Toast with a blow torch and serve.

Chocolate Meringue Brownies