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.
Ingredients
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
Instructions
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.
Notes
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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