Bittersweet Chocolate Brownie with Meringue

You can’t go wrong with fudgy brownies. Fudgy brownies are my preference over cake like brownies. Slightly warmed with a little vanilla ice cream and I’m in heaven. This take on the fudgy brownie brings it to a whole new level.

Twice Baked Meringue Brownie Loaf was a recipe I stumbled upon in my Bake From Scratch Magazine. The brownie loaf is made with bittersweet chocolate which gives it a deep and rich chocolate flavor. Like an adult type brownie! The meringue swirled with chocolate is the perfect accompaniment.

I have just gotten into making loaf cakes. They’re smaller and the perfect alternative to the layer cake packed with frosting. I’m not disrespecting the layer cake, I love them too. The loaf is just a nice change of pace.

If you love fudgy brownies, this recipe is for you. There are quite a few steps involved, but the result is worth it. I’ve included a YouTube video where I demonstrate how to make this brownie treat. I’ve also included the recipe below as well. Enjoy!

Twice-Baked Meringue Brownie Loaf (Bake From Scratch Magazine)

Makes 1 (9×5-inch) loaf

Ingredients:

  • 5 ounces (141 grams) 60% cacao bittersweet chocolate baking bars, chopped and divided
  • ½ cup (113 grams) unsalted butter, cubed
  • 2 teaspoons (4 grams) espresso powder
  • 1½ cups (300 grams) granulated sugar, divided
  • ½ cup (110 grams) firmly packed dark brown sugar
  • 1 cup (125 grams) all-purpose flour
  • ½ cup (21 grams) Dutch process cocoa powder
  • 1 teaspoon (3 grams) kosher salt
  • 3 large eggs (150 grams), lightly beaten
  • 1½ teaspoons (6 grams) vanilla extract
  • 3 large egg whites (90 grams)
  • 1½ teaspoons (4.5 grams) cornstarch
  • ¾ teaspoon (3.75 grams) distilled white vinegar

Instructions:

  1. Position oven rack in center of oven. Preheat oven to 325°F (170°C). Line a 9×5-inch loaf pan with parchment paper, letting excess extend over sides of pan; spray parchment with cooking spray.
  2. In the top of a double boiler, combine 4 ounces (113 grams) chocolate, butter, and espresso powder. Cook over simmering water, stirring occasionally, until mixture is smooth. Turn off heat, and whisk in ¾ cup (150 grams) granulated sugar and brown sugar. (Mixture will look granular.) Remove from heat, and let cool slightly.
  3. In a medium bowl, whisk together flour, cocoa, and salt.
  4. Add eggs to chocolate mixture, whisking until combined. Whisk in vanilla. Fold in flour mixture until a few bits of flour remain. Spread batter into prepared pan.
  5. Bake until top is shiny and set, 50 to 55 minutes.
  6. Meanwhile, in the metal bowl of a stand mixer, whisk together egg whites and remaining ¾ cup (150 grams) granulated sugar by hand. 
  7. Place bowl over a saucepan of simmering water. Cook, whisking frequently, until sugar is dissolved and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). 
  8. Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until stiff peaks form and bowl is cool to the touch, 4 to 5 minutes.
  9. In a small bowl, whisk together cornstarch and vinegar. Add to egg white mixture, and beat until combined, about 30 seconds.
  10. In a small microwave-safe bowl, heat remaining 1 ounce (28 grams) chocolate on high in 30-second intervals, stirring between each, until melted and smooth.
  11. Remove brownie from oven, and spoon meringue on top. Drizzle with melted chocolate, and swirl gently until desired look is reached. Position oven rack in bottom third of oven; return brownie to oven.
  12. Immediately reduce oven temperature to 275°F (140°C), and bake until meringue is dry to the touch and an instant-read thermometer inserted in meringue registers at least 160°F (71°C), 35 to 40 minutes. Let cool in pan for 20 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Store in an airtight container at room temperature.

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