Meringue Brownies

Romanian Meringue Brownies – Negrese: a decadent cocoa brownie with a sweet and fluffy meringue topping.

Meringue brownies, a soft, moist cake topped with sweet and delicious meringue and sprinkled with chocolate. Super easy and quick to make, a recipe I often bake with my children.

And if you like brownies just as much as I do, have a look at these Zucchini Chocolate Brownies, these Cherry ones.

This and the Romanian Biscuit Salami were the first cakes I baked myself when I was still a child/teenie.

Well, not alone, there were several of us, all girls in the kitchen of my mother’s neighbor. I remember mixing the batter, pouring it in the tin, and putting it in the oven. A few minutes later we noticed that we had forgotten to add the baking powder to the batter, so we took the cake out again, mixed the baking powder directly into the pan, and continued baking the meringue brownies. 🙂 🙂 You can imagine the result!

The cake tasted good (I think) but it was 1 cm high in some places and 5 cm high in other places. 🙂 🙂 But we ate all of it and I remember that I preferred the flat, quite wet parts of the brownies.

The brownie part is amazing, dense, and slightly moist, sweet, and chocolatey, just like a brownie is supposed to be, but what I like most is this light meringue topping which really adds a new dimension to an otherwise regular brownie. Give it a try, you won’t be disappointed!

What do you need?

The basic brownie ingredients:

• Eggs, sugar, flour, unsweetened cocoa powder, butter, milk, baking powder, vanilla extract, and some dark chocolate to sprinkle on top.
• All regular and rather cheap ingredients.

How to make meringue brownies?

Cake:

• Separate the eggs. You will use the egg yolks to make the batter and the egg whites for the meringue. Set the egg whites aside in a clean bowl.
• Beat the egg yolks, sugar, and pinch of salt together until light and fluffy.
• Add butter and mix.
• Add the milk and mix.
• In another bowl, mix together the flour, cocoa powder, and baking powder and add them to the eggs.
• Bake the cake for about 15-20 minutes.
• Check after 15 minutes, the batter should have formed a crust and should not be very jiggly in the middle when pushed with the finger. If it is still too jiggly bake for another few minutes.

Meringue:

• Beat the egg whites with a pinch of salt on high speed until quite stiff.
• Very slowly add sugar and vanilla extract and continue beating until the mixture is stiff and glossy.
• Reduce the oven temperature to 160 degrees Celsius/ 320 degrees Fahrenheit.
• Spread the meringue on top of the cake and continue baking for about 10 minutes until the meringue has risen and is slightly golden.
• Grate the chocolate and sprinkle on top of the hot cake.

Tips

• Always use a digital kitchen scale in baking, it guarantees for best results.
• Make sure that the beaters of the mixer are very clean before you start beating the egg whites. Any trace of fat will stop the egg whites from becoming stiff.
• Use grated chocolate and not chocolate chips for topping the cake. The chips are too large and will not start to melt as nicely as the grated chocolate.
• Sprinkle the chocolate on the brownie as soon as you take the cake out of the oven. The heat will cause the chocolate to melt slightly and that is really nice.
• I always use dark chocolate, but milk chocolate is fine as well.

More brownies:

Philadelphia Cream Cheese Brownies

Brownies with Strawberries and Chocolate

Flourless Brownies with Black Beans

Sweet Potato Brownies

Vegan Brownies

Halloween Brownies