Meringue Brownies
Romanian Meringue Brownies – Negrese: a decadent cocoa brownie with a sweet and fluffy meringue topping.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- Brownies:
- 6 eggs (separated)
- 150 g 3/4 cup sugar
- a pinch of salt
- 150 g 2/3 cup unsalted butter (soft)
- 300 ml 10.1 fl.oz/ 1 1/4 cup milk
- 160 g 1 1/3 cups flour
- 40 g 1/3 cups cocoa powder (unsweetened)
- 2 tsp baking powder
- Meringue:
- the egg whites left from above
- a pinch salt
- 150 g 3/4 cup sugar
- 2 tsp vanilla extract
- 50 g dark chocolate
Instructions
- 1
Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a baking tin (approximately 23x33 cm/ 9x13 inches) with baking paper.
- 2
Separate the eggs. Set the egg whites aside for the meringue.
- 3
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.
- 4
Mix together the flour, cocoa powder and baking powder and incorporate into the egg mixture.
- 5
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.
- 6
In the meantime prepare the meringue. Beat the egg whites and the salt on high speed until quite stiff.
- 7
Slowly start adding sugar and vanilla extract and continue beating until the mixture is stiff and glossy.
- 8
Reduce the oven temperature to 160 degrees Celsius/ 320 degrees Fahrenheit.
- 9
Spread the meringue on top of the cake and continue baking for about 10 minutes until the meringue has risen and is slightly golden.
- 10
Grate the chocolate and sprinkle on top of the cake as soon as you take it out of the oven.