Espresso brownie with meringue - Intens brownie with coffee
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Espresso brownie with meringue

Espresso brownie with meringue – Recipe for delicious and intense brownie with coffee and meringue. This brownie recipe is so good and really lovely intense in taste. The brownie is so easy to make as the batter is just stirred together in a pan. There is coffee powder in the dough, which gives a really good taste to the finished brownie. There are only 2 tbsp. flour in the dough. When the brownie itself has baked a little, a layer of cocoa meringue is spread on it, which is baked with it and becomes crispy on top.

This cake is perfect to make well in advance, as it is best left in the fridge overnight, so that the base itself can set and also the chocolate mousse. The cake can be served for New Year’s Eve, student parties or birthdays. I baked the cake in a round spring form, but you can also make the cake in a square shape, so you can cut out nice square pieces. It is perfect to serve such a cake at a larger buffet. I serve this cake with ice-cold creme fraiche 38% and grated chocolate, but it can also be served with ice cream and berries.
Also try my recipe for heavy brownie with chocolate mousse and raspberries. Enjoy!

Espresso brownie with meringue

Recipe for 10-12 persons
Prep 1 hr
Cook +2 hrs
Total +2 hrs


Espresso brownie



Turn on the oven at 170 C fan. Line a 23 cm springform pan with baking paper at the bottom and grease the sides with butter.

Melt the chocolate, butter and coffee powder in a saucepan over low heat. When it has melted, whisk in the sugar.

Whisk the eggs in a bowl and then whisk them into the chocolate mass.

Finally add flour and salt and beat again until the dough is homogeneous.

Pour the batter into the mold and bake the cake for approx. 20 minutes. The cake should feel unbaked when it comes out of the oven.


While the brownie is in the oven, whip the egg whites until stiff.

Add the sugar a little at a time, while whipping until a tough and shiny meringue.

Finally, whisk in the cocoa a little. You don’t have to whip too much here, just a few times so that it is completely distributed. Spread the meringue on the brownie base and bake the cake for another 20 min.

The cake should still feel unbaked. The meringue will collapse, but it has to.

Refrigerate the cake for min. 2 hours, but it can easily be refrigerated until the next day.

Serve the cake with grated chocolate and cold creme fraiche.

Bon appetite!


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