Elevate your dessert game with this Espresso Brownie topped with a fluffy cocoa meringue, blending the deep, rich flavors of dark chocolate and espresso with the light, airy texture of meringue. This sophisticated treat combines the indulgence of a gooey brownie with the refined elegance of a cocoa-infused meringue, making it a perfect dessert for those who love the intense flavors of coffee and chocolate.
Why You’ll Love This: The contrast between the moist, fudgy brownie and the crisp, cocoa-laden meringue creates a delightful textural experience, while the addition of espresso intensifies the chocolate flavor, making each bite irresistibly rich. This dessert is not only a feast for the taste buds but also a visually stunning addition to any table.
Perfect Occasion: Ideal for dinner parties, special occasions, or as a luxurious treat to enjoy on a quiet evening at home. This espresso brownie with cocoa meringue is sure to impress your guests and satisfy even the most sophisticated palates.
Decoration Tips: Garnish the meringue with a light dusting of cocoa powder and finely grated dark chocolate for an extra touch of chocolatey goodness. Serving the brownie with a dollop of cold crème fraîche on the side not only adds a beautiful contrast but also balances the richness of the dessert.
Ingredients:
For the Espresso Brownie:
- 200g dark chocolate (60-70% cocoa)
- 200g butter
- 1.5 tbsp instant espresso powder
- 200g sugar
- 1 tsp salt
- 5 eggs
- 2 tbsp all-purpose flour
For the Cocoa Meringue:
- 4 egg whites
- 200g sugar
- 40g cocoa powder
Additionally:
- Grated chocolate, for garnish
- Crème fraîche (38%), for serving
Instructions:
- Preparing the Brownie:
- Preheat the oven to 170°C (fan setting) and line a 23 cm springform pan with parchment paper, greasing the sides with butter.
- Gently melt the chocolate, butter, and espresso powder in a saucepan over low heat. Whisk in the sugar until fully incorporated.
- Beat the eggs in a separate bowl, then gradually whisk them into the chocolate mixture. Stir in the flour and salt until the batter is smooth.
- Pour the batter into the prepared pan and bake for about 20 minutes. The brownie should still be quite gooey in the center when removed from the oven.
- Making the Cocoa Meringue:
- While the brownie bakes, beat the egg whites until stiff peaks form. Gradually add the sugar, continuing to beat into a glossy meringue. Gently fold in the cocoa powder just until incorporated.
- Spread the meringue over the partially baked brownie and return to the oven for an additional 20 minutes. The meringue should still be soft and will collapse slightly as it cools.
- Finishing Touches:
- Allow the brownie to cool in the pan for at least 2 hours, or overnight in the refrigerator for best results.
- Serve garnished with grated chocolate and a side of cold crème fraîche.
Enjoy this decadent Espresso Brownie with Cocoa Meringue, a perfect combination of rich flavors and contrasting textures that makes for an unforgettable dessert experience.
