Meringue coffee brownie


Meringue coffee brownie

This is an adult version of the brownie, with a strong personality that goes perfectly with a cup of high-quality espresso, following a good meal.
Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 4 people


Forthe brownie

  • 200 g plain chocolate 66% cocoa (chopped)
  • 250 g butter
  • 150 g icing sugar (2/3 teacup)
  • 175 g brown sugar (1 teacup)
  • 4 medium eggs (beaten)
  • 200 g all-purpose flour (1 + 1/3 teacups)
  • 30 g cocoa Valrhona
  • 20-25 ml coffee liqueur
  • Some extra coffee liqueur for serving

For the meringue

  • 5 egg whites (150 gr)
  • 225 g granulated sugar
  • 1 tbsp coffee liqueur


For the brownie

  • Preheat the oven to 160° C.
  • Lightly grease a tart pan of 24-26 cm diameter and of 10-11cm height.
  • In a small saucepan, mix the chocolate with the butter over low heat until smooth. Set aside to cool.
  • In a large bowl, mix the icing sugar, brown sugar, eggs, flour, cocoa and liqueur. Then add the chocolate mixture and mix everything together.
  • Pour into the tart pan and bake for 25 – 30 minutes until it sets.
  • Let it cool in the tart pan.

For the meringue

  • In a metal bowl, mix the egg whites with the sugar and then place the bowl in a double boiler.
  • Mix with a whisk until the temperature reaches 60° C.
  • Pour into the mixer and beat the meringue until it sets and becomes fluffy, while at the same time, adding the liqueur little by little.
  • Once the brownie has cooled, unmould it and spread the meringue with a spatula or pastry bag, forming little peaks here and there. Torch the meringue lightly or place in the oven until it gets a little coloured (about a minute at 250 ° C on grill mode).
  • Cut into slices, and serve by pouring the extra liqueur on top.


The pastry bag may not be necessary here, but a gadget that you will find very useful for this as well as other recipes is the thermometer.
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