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Brownie with burnt meringue – Easy recipe and quick


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For about 10 servings you need one hour and:

  • 6 tbsp unsalted butter
  • 10 crackers, broken into pieces
  • 2 tbsp crystal Sugar
  • 1/8 tsp. salt
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup unsalted butter, cut into pieces
  • 300 g bittersweet chocolate, coarsely chopped
  • 1 1/2 cups granulated sugar
  • 3/4 tsp. salt
  • 1 tsp. vanilla extract
  • 3 large eggs, at room temperature
  • 3 large egg whites, at room temperature
  • 2/3 cup granulated sugar
  • salt
  • 1/4 tsp. cream of tartar
  • 1/2 tsp. vanilla extract

How to make it:

  1. Preheat the oven to 180°C. Butter a pan. Line the pan with parchment paper.
  2. In the blender, process the crackers, sugar and salt. Add the butter and work a little more to combine. Press the mixture into the bottom of the pan and bake for 10 minutes. Let cool for at least 12 minutes.
  3. Sift the cocoa and flour. Put it aside. In a microwave-safe bowl, melt the butter and half the chocolate in 30-second intervals, stirring in between, until melted and smooth.
  4. Beat in the sugar, salt and vanilla. Add the eggs, one at a time, waiting for each one to come together before adding the next egg. Add the flour mixture and work until smooth, then add the remaining half of the chocolate.
  5. Pour the batter into the pan and spread evenly over the base. Bake 35 to 40 minutes until a toothpick inserted in the center comes out clean. Let it cool for 1 hour and then transfer it to a plate.

To make the meringue:

  1. Beat the egg whites and sugar in the mixer bowl. Set the bowl over a pot of simmering water and stir until the mixture is warm to the touch and the sugar is completely dissolved, about 1 1/2 to 2 minutes. Add 1/8 teaspoon salt and cream of tartar and beat on medium-high speed for 2 minutes. Increase the heat and beat again until stiff and the meringue is still slightly warm, 2 to 3 minutes. Add the vanilla.
  2. Spoon the meringue over the brownie and work the spoon to create shapes and cover the surface of the brownie.
  3. With a blowtorch pass quickly over the surface of the meringue until the desired doneness and color is achieved. Serve immediately and cut with a slightly wet knife, wiping between slices.

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I am Terrance Carlson, author at News Bulletin 247. I mostly cover technology news and I have been working in this field for a long time. I have a lot of experience and I am highly knowledgeable in this area. I am a very reliable source of information and I always make sure to provide accurate news to my readers.

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