Chocolate Coffee Meringue Brownies

The best brownies have a gooey, fudgy centre and a crisp meringue top. Don't believe us? Try your hand at this excellent recipe
Chocolate Coffee Meringue Brownies
ITP Images
Chocolate Coffee Meringue Brownies
February 27, 2020
Preparation Time 15 minutes
Cooking Time 25 minutes
Serves Makes 12
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


For brownies

150g salted butter, plus extra for greasing
200g 70% dark chocolate, roughly chopped
150g spinneysFOOD Extra Fine Caster Sugar
150g spinneysFOOD Extra Fine Caster Sugar
3 large eggs, at room temperature, beaten
75g cake flour
1 tsp instant coffee powder

For the meringue

4 large egg whites, at room temperature
220g spinneysFOOD Extra Fine Caster Sugar
2 tsp vanilla extract
1 tsp cornflour
1 tsp instant coffee powder
60g cocoa powder


  • 1

    Preheat the oven to 180°C, gas mark 4. Grease a 20-cm square cake tin and line the base with baking paper.

  • 2

    To make the brownies, melt the butter and bring to a simmer. Pour the butter over the chopped chocolate in a large bowl and stir until smooth. Mix in the sugar, then leave to cool for a few minutes. Beat in the eggs, then sift in the flour, cocoa and coffee powder and fold in until the mixture is smooth and glossy.

  • 3

    Pour the mixture into the prepared cake tin and level the top.

  • 4

    For the meringue, in a large, clean and dry bowl, whisk the 4 egg whites to stiff peaks, adding the caster sugar a little at a time. Add the vanilla extract. Sift the cornflour, coffee and cocoa powder together, then fold into the meringue until even and glossy.

  • 5

    Spread the meringue over the brownie batter.

  • 6

    Bake in the oven for 25 minutes. Turn off the oven and leave the brownies inside for a further 5 minutes before removing. Serve warm.


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