Chocolate Meringue Brownie Cake is no ordinary chocolate cake. Using my easy meringue recipe, in this post I’ll show you how to make meringue and how to make this indulgent brownie cake.
This Chocolate Meringue Brownie Cake is life! An amazing chocolate cake with meringue topping but not just any chocolate cake – a chocolate brownie cake.
I’m so super excited about this recipe. It took me a number of times to get the recipe right but now that I have, I just want Chocolate Meringue Brownie Cake every day.
It sounds easy right? Make a brownie and just throw some meringue on top. Well, I thought that but it turns out the meringue on top of the brownie slows down the cooking time somewhat. Once I figured that out though I was rewarded with
- Slightly fudgy chocolate chip chocolate brownie
- Perfectly crisp meringue with a soft marshmallowy centre
- The prettiest brownie I’ve ever seen and a gorgeous cake to boot
The reason this works so well is the brownie is dense as a brownie should be but the top is airy, crisp and light. The textures all work so well together and the flavour, well, it’s the best chocolate combined with the best pavlova ever. It takes a little time to cook but the prep is pretty easy.
2 simple layers
You start with the brownie which is literally throwing ingredients together until combined then, once that has cooked for a little while, you add a meringue topping which takes only about 10 minutes to throw together too.
How to make meringue
Meringue is actually pretty easy to make but there are some important rules to make sure it’s successful. Since I learnt how to make meringue I’ve never look back. This recipe is actually a take on my Massive Chocolate Meringues and my Easy Peppermint Meringues (without the peppermint of course).
- Anything foreign and the egg whites won’t whip – so make sure your bowl and beater are perfectly clean and make sure there is no yolk in the egg whites.
- Beat them to soft peaks first before adding anything else.
- Cream of tartar helps to stablise the meringue
- Make sure to add the sugar slowly so the egg whites have time to dissolve it as you go. Too much too quick and it will just weigh down the egg whites and they will either deflate or you’ll be left with grains.
- Don’t add any flavourings or fillings until the very end and only fold them through once or twice, or your egg whites will deflate into a sloppy white mess
Just a last little note, the top will crack as soon as you cut into the Chocolate Meringue Brownie Cake (and potentially before that). Treat it delicately but this is meant to be a rustic kind of beautiful so don’t worry about the cracking, just eat up ?
HAVE YOU TRIED THIS RECIPE?
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For the brownie
- 200 g dark (70%) chocolate
- 125 g (1/2 cup + 2 tsp) unsalted butter
- 130 g (1 cup / 4.5oz) plain (AP) flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 25 g (1/4 cup) cocoa
- 3 large eggs, room temp
- 3/4 cup (150g / 5.3oz) caster sugar
- 1/2 cup (100g / 3.5oz) dark brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup (200g / 7oz) milk chocolate chips
For the meringue
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup (150g / 5.3oz) caster (superfine) sugar
- 75 g (2/3 cup) dark 50% chocolate, melted and cooled slightly
For the brownie
- Preheat oven to 180C / 350F / 160c fan forced. Grease and line a 9 inch round spring form tin with baking paper.
- Melt together the chocolate and butter and set aside.
- Sift together the flour, baking powder, cocoa and salt the mix well and set aside.
- In a stand mixer with a paddle attachment, beat together the sugars and eggs until smooth.
- Add the vanilla, then with the mixer on low, slowly stream in the chocolate and butter until mixed through.
- Add the flour mixture, one third at a time and keep beating until just mixed through.
- Finally, add the choc chips and mix through with a spoon.
- Pour the batter into the prepared tin and bake for 25 minutes.
For the meringue
When the brownie has been in the oven for 15 minutes, start on the meringue
- Melt the chocolate in the microwave in 30 second increments, stirring well between each. Set aside.
- Sift over the cream of tartar and beat through.
- While still beating on high, add the sugar a little at a time until the egg whites are thick and glossy and at stiff peak stage. Once all the sugar is incorporated, test the mixture by rubbing a little between your finger and thumb. It should be smooth. If it is still grainy, keep beating until it is smooth when you test it.
- Pour the melted chocolate over the top and just fold through carefully twice, no more.
- Once the brownie has been cooking for 25 minutes, spoon the meringue over the top and level out with a spatula or spoon.
- Bake for another 30 minutes then turn the oven off. Leave the brownie cake in the oven, with the door closed, for another 20 minutes.
- After 20 minutes, remove it from the oven and allow it cool to room temperature before removing the outer ring of the baking tin. Allow it cool completely (another hour or so) before trying to move it onto a cake stand or it will break apart.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).