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    Where Is My Spoon > Recipes > Romanian > Romanian Desserts

    Meringue Brownies

    Last modified: Jul 26, 2022 · Published by Adina, Oct 14, 2020 · 14 Comments

    Jump to Recipe
    romanian brownies negrese on a serving platter.

    These Romanian Meringue Brownies (Negrese) are a decadent cocoa brownie with a sweet and fluffy meringue topping.

    Meringue Brownies

    Meringue brownies are 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 Cherry Brownies. The meringue brownies and the Romanian Biscuit Salami were the first cakes I baked myself when I was still a child.

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

    Jump to recipe
    • What do you need?
    • How to make meringue brownies?
    • Tips
    • More brownies
    • Recipe
    • Meringue Brownies

    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.
    Meringue Brownies

    How to make meringue brownies?

    Cake:

    • Separate the eggs. You will use the egg yolks to make the batter and the whites for the meringue. Set the whites aside in a clean bowl.
    • Beat the 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 mixture 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 it on top of the hot cake.
    Meringue Brownies

    Tips

    • Always use a digital kitchen scale when baking; it guarantees for best results (the Amazon affiliate link opens in a new tab).
    • Make sure that the beaters of the mixer are very clean before you start beating the whites. Any trace of fat will stop them 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 cake 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.
    one brownie topped with grated dark chocolate and egg whites.

    More brownies

    • Philadelphia Cream Cheese Brownies
    • Brownies with Strawberries and Chocolate
    • Low Calorie Brownies with Black Beans
    • Sweet Potato Brownies
    • Vegan Coconut Brownies
    • Halloween Brownies

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    one brownie topped with grated dark chocolate and egg whites.

    Meringue Brownies

    Romanian Meringue Brownies – Negrese: a decadent cocoa brownie with a sweet and fluffy meringue topping.
    5 from 3 votes
    Print Pin Share GrowSaved! Rate
    Course: Sweets
    Cuisine: Romanian
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 12
    Calories: 320kcal
    Author: Adina
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    Ingredients 

    • Brownies:
    • 6 eggs separated
    • 150 g/ 5.3 oz/ ¾ cup sugar
    • a pinch of salt
    • 150 g/ 5.3 oz/ ⅔ cup unsalted butter soft
    • 300 ml/ 10.1 fl.oz/ 1 ¼ cup milk
    • 160 g/ 5.6 oz/ 1 ⅓ cups flour
    • 40 g/ 1.4 oz/ ⅓ cups cocoa powder unsweetened
    • 2 teaspoon baking powder
    • Meringue:
    • the egg whites left from above
    • pinch of salt
    • 150 g/ 5.3 oz/ ¾ cup sugar
    • 2 teaspoons vanilla extract
    • 50 g/ 1.7 oz dark chocolate

    Instructions

    Brownies:

    • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a baking tin (approximately 23x33 cm/ 9x13 inches) with baking paper.
    • Separate the eggs. Set the egg whites aside for the meringue.
    • Beat the egg yolks, sugar and pinch of salt together until light and fluffy. Add the very soft butter and mix well. Add the milk and mix as well.
    • Mix together the flour, cocoa powder and baking powder and incorporate into the egg mixture.
    • Pour the batter into the prepared tin and bake 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:

    • In the meantime prepare the meringue. Beat the egg whites and the salt on high speed until quite stiff.
    • Slowly start adding 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 cake as soon as you take it out of the oven.

    Notes

    Use a digital kitchen scale for weighing the ingredients, it guarantees for best results.

    Nutrition

    Serving: 1square | Calories: 320kcal | Carbohydrates: 42g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 122mg | Sodium: 210mg | Fiber: 1g | Sugar: 29g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Comments

    1. Gabriela Popescu says

      December 28, 2024 at 8:43 pm

      Hi, I too loved to cook and to eat, of course !, this exceptionally delicious cake. As a variation we used to spread on the top of the hot brownie base apricot or sour cherry jam ( both were really sour) in a thin layer, before adding the meringue topping. It was sensational! I will bake it again. Thank. You Adina for reminding me sweet memories!

      Reply
      • Adina says

        December 30, 2024 at 5:53 pm

        I am so happy you liked this recipe. Thank you for the feedback.

        Reply
    2. Balvinder says

      May 08, 2017 at 1:48 am

      Does black chocolate means dark chocolate?

      Reply
      • Adina says

        May 08, 2017 at 9:55 am

        Yes, I just translated that word for word from Romanian or German, in both cases black chocolate. 🙂 I will change it.

        Reply
    3. Balvinder says

      May 08, 2017 at 1:47 am

      These look amazing! I mean who can resist brownie with a bonus meringue! mmmmm!

      Reply
    4. Monica says

      May 08, 2017 at 1:39 am

      I've never had a meringue topped brownie. Sounds and looks so good! I'm thinking that meringue is better than frosting!

      Reply
    5. Marvellina says

      May 07, 2017 at 5:11 pm

      Meringue brownies just sound so luscious!! I love the "wet" part of brownies too

      Reply
    6. Ritu Ahuja says

      May 07, 2017 at 5:12 pm

      These meringue brownies look irresistible. Too tempting and yummy. 🙂

      Reply
    7. Angie@Angie's Recipes says

      May 07, 2017 at 12:52 pm

      I love a good brownie. And the meringue topping makes it even more tempting!

      Reply
    8. Daniela Anderson says

      May 06, 2017 at 11:42 pm

      Un deliciu, arata tare bine! Chiar am pofta de ceva bun, negresele astea sunt desertul ideal!

      Reply
      • Adina says

        May 08, 2017 at 10:05 am

        Multumesc, Daniela. 🙂

        Reply
    9. Chris Scheuer says

      May 06, 2017 at 8:25 pm

      Oh yum, love that light meringue, what a wonderful contrast to the rich brownies!

      Reply
    10. Kate @ Framed Cooks says

      May 06, 2017 at 7:35 pm

      Meringue and brownies, two of my most favorite things! Love this combo, Adina! 🙂

      Reply
    11. Sissi says

      May 06, 2017 at 6:04 pm

      It's incredible! A cocoa-based cake is also one of the first cakes I've ever baked as a teenager or a child maybe.... I don't remember if it was a success or not but even now I sometimes forget a crucial ingredient in a cake.... Too distracted!
      Anyway, the cake I know doesn't have this extraordinary meringue layer on top. It makes the cake amazing, no longer a normal brownie or cocoa cake...

      Reply
    5 from 3 votes (3 ratings without comment)

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