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a brownie topped with thick toasted meringue and chocolate ganache.

Chocolate Brownie Meringue Cake

  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 9 to 16 servings 1x
  • Category: Baking, Desserts, Brownies
  • Method: Baking
  • Cuisine: American

Description

This chocolate brownie meringue cake is fudgy, chocolatey, and moist and topped with  a gooey toasted homemade meringue and a rich ganache.


Scale

Ingredients

  • 3/4 cup unsalted butter, cubed
  • 4 ounces dark chocolate, chopped
  • 3/4 cup flour
  • 1/4 cup Dutch processed cocoa
  • 1/2 teaspoon salt
  • 3 eggs
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 3/4 teaspoons vanilla

FOR THE MERINGUE

  • 3/4 cup sugar
  • 3 tablespoons water
  • 3 egg whites
  • 1/2 teaspoon vanilla
  • one pinch of salt

FOR THE CHOCOLATE GANACHE

  • 1/4 cup semi sweet chocolate chips
  • 2 tablespoons heavy cream

Instructions

FOR THE BROWNIES

  1. Preheat oven to 350 F. Butter the bottom of an 8″ baking dish and line it with parchment paper. Let the paper overhand on two sides.
  2. In a small saucepan over low heat, melt the chocolate and butter. Alternatively, the mixture can be melted in a microwave. Stir until melted and smooth. Set aside to cool slightly.
  3. Sift together the flour, cocoa, and salt. Set aside.
  4. In a large bowl, whisk together the eggs and sugars for about 2 minutes or until mixture becomes pale and creamy. Whisk in the vanilla. Use a wooden spoon or a spatula to gently fold in the dry ingredients. Mix until just combined then pour into the prepared pan.
  5. Bake for 20-23 minutes or until a toothpick, when inserted in the middle, comes out with a few crumbs. 

FOR THE MERINGUE  

  1. Combine the water and sugar to a pan over medium heat. Clip a candy thermometer to the pan or have it handy.
  2. With the water and sugar on the stove, place the egg whites in the bowl of a stand mixer (or using a hand mixer) with a whisk attachment and whisk on medium low.
  3. When the water-sugar mixture reaches 250 F and the egg whites have begun forming soft peaks, carefully and slowly pour the hot water-sugar mixture into the egg whites while the mixer continues to whip. Add the salt and vanilla and continue whisking for 5-7 minutes or until stiff peaks form. 
  4. Spoon the meringue over the cooled brownies and spread/swirl it using a spatula. Place it under the broiler for about a minute or use a blow torch to toast it. 

FOR THE CHOCOLATE GANACHE

  1. Place the chocolate chips in a bowl. Heat the heavy cream for about 20 seconds in the microwave or in a small saucepan over medium heat. Pour hot heavy cream over the chocolate chips and let stand for a minute. After a minute, give the mixture a stir. Let cool slightly before drizzling it over the meringue. 

Keywords: Chocolate, Brownies, Desserts, Sweets, Meringue, Dark Chocolate