dailydelicious: Meringue Brownies loaf

I have my own motto: If you don’t know what to bake, bake brownie, haha.

Because brownie is always welcomed (esp. by my family).

Today, our brownie comes with one of my favorite sweet: meringue!!! Imagine that with each bite you will get the sweetness of the meringue and the bitterness of the dark chocolate, it’s delicious!

Anyway, I don’t suggest to keep this loaf longer than 2 days, as the meringue will lose its crispiness (I don’t have this problem because mine was gone in 2 days, haha).

Serve this sweet and lovely loaf with a cup of black coffee (or tea) is the best suggestion, as it will balance with the sweetness of the meringue.

The method may be long but it’s not hard to make, and if you love both meringue and brownie, I think you will love it too. 

Meringue Brownies loaf

22 x 8 cm. loaf pan

Brownie

75 g …………………. Unsalted butter

75 g …………………. Dark chocolate 

1 tsp ………………… Instant coffee granules

2  …………………….. Eggs

1/2 tsp ……………… Vanilla extract

80 g  ………………… Granulated sugar

80 g  ………………… Brown sugar

………………………… Pinch of salt

80 g ………………… All-purpose flour

15 g …………………. Cocoa powder

Meringue

20 g …………………. Dark chocolate 

1 tsp …………………. Corn starch

1/2 tsp ………………. Vinegar

2 ……………………….. Egg whites

100 g …………………. Granulated sugar

Preheat an oven to 170℃  

Line 22 x 8 cm. loaf pan with baking paper.

Put the butter and chocolate into a microwavable bowl.

Heat in a microwave  (600W) for 1 minute.

Remove from the microwave and put the instant coffee granules into the bowl, and whisk to combine.

Let it cool for 10 minutes.

Put the eggs, brown sugar, granulated sugar, salt, and vanilla into the bowl.

Whisk to combine.

Sift the flour and cocoa powder into the bowl.

Whisk to combine.

Pour into the prepared pan.

Bake for 40 minutes.

Remove from the oven and reduce the oven temperature to 140℃.

Making meringue:

Melt the chocolate in a microwave, and set aside.  

Mix the cornstarch and vinegar together.

Set aside while making the meringue.

Put the water into a pan and bring to simmer.

Mix the egg whites and granules sugar in a heat-proof bowl.

Place the egg white mixture over the simmering water. Whisk until the sugar melted.

It will take about 4 minutes (or the mixture is 50-65℃).

Remove from the heat, and beat until soft peaks formed.

Pour the cornstarch mixture into the meringue.

Beat until firm peaks form.

Pour the melted chocolate into the meringue.

Fold only 2 times

Put the meringue over the brownie.

Bake in 140℃  Preheated oven for 35-40 minutes

Let it cool in the pan for 10 minutes.

Then remove from the pan and let it cool completely.

 

Meringue Brownies loaf

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