Indulge in a sophisticated dessert that marries the intense flavors of espresso and dark chocolate in a lusciously moist brownie, topped with a fluffy cocoa meringue and finished with a dollop of lightly whipped cream. This Espresso Brownie is not just a treat for the taste buds but also a visual delight, making it a perfect centerpiece for any culinary celebration.
Why You’ll Love This: Coffee enthusiasts and chocolate lovers alike will revel in this dessert’s deep, rich flavors. The espresso enhances the chocolate’s natural bitterness, while the sweet meringue adds a delightful contrast. The whipped cream topping introduces a creamy texture that perfectly complements the dense, fudgy brownie base, creating a harmonious blend of flavors and textures that are sure to please any palate.
Perfect Occasion: This espresso brownie is ideal for sophisticated gatherings like dinner parties, holiday celebrations, or coffee-themed brunches. It’s also perfect for any special occasion that calls for an elegant and indulgent dessert. Serve it as the grand finale to a gourmet meal or as the star of a dessert table at a festive gathering.
Decoration Tips: Enhance the visual appeal of this dessert by dusting the cocoa meringue with a light sprinkle of cocoa powder or finely grated chocolate to accentuate the rich chocolate flavor. Consider adding a few espresso beans as a garnish to hint at the coffee flavor within. Serve each slice with a beautifully piped swirl of whipped cream and a sprinkle of chocolate shavings for an added touch of elegance.
Ingredients:
- For the Espresso Brownie:
- 200g dark chocolate (60-70% cocoa)
- 200g unsalted butter
- 1.5 tbsp instant espresso powder
- 200g granulated sugar
- 1 tsp salt
- 5 large eggs
- 2 tbsp all-purpose flour
- For the Cocoa Meringue:
- 4 large egg whites
- 200g granulated sugar
- 40g unsweetened cocoa powder
- Additionally:
- Freshly whipped cream for serving
- Grated chocolate for garnish
Instructions:
- Prepare the Brownie:
- Preheat the oven to 170°C (338°F). Line a 23 cm (9 inch) springform pan with parchment paper and grease the sides with butter.
- In a saucepan over low heat, melt the chocolate, butter, and espresso powder together until smooth. Remove from heat and let cool slightly.
- In a large bowl, whisk together the eggs, sugar, and salt until light and fluffy. Gradually mix in the cooled chocolate mixture.
- Sift in the flour and fold gently to combine. Pour the batter into the prepared pan.
- Bake the Brownie:
- Bake in the preheated oven for about 20 minutes or until the edges are set but the center is still slightly soft.
- Prepare the Cocoa Meringue:
- While the brownie is baking, beat the egg whites until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Sift in the cocoa powder and fold gently until just combined.
- Once the brownie base is slightly cooled, spread the meringue over the top and return to the oven.
- Bake for an additional 20 minutes or until the meringue is firm to the touch.
- Cool and Serve:
- Let the brownie cool in the pan on a wire rack. Once cooled, release from the pan and transfer to a serving plate.
- Top with whipped cream and sprinkle with grated chocolate before serving.
Enjoy this luxurious Espresso Brownie, a perfect blend of rich flavors and exquisite textures, making it an unforgettable treat for any dessert lover.
