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For the brownie

  • 200 g dark (70%) chocolate
  • 125 g (1/2 cup + 2 tsp) unsalted butter
  • 130 g (1 cup / 4.5oz) plain (AP) flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 25 g (1/4 cup) cocoa
  • 3 large eggs, room temp
  • 3/4 cup (150g / 5.3oz) caster sugar
  • 1/2 cup (100g / 3.5oz) dark brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 cup (200g / 7oz) milk chocolate chips
For the meringue
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup (150g / 5.3oz) caster (superfine) sugar
  • 75 g (2/3 cup) dark 50% chocolate, melted and cooled slightly

For the brownie

  1. Preheat oven to 180C / 350F / 160c fan forced. Grease and line a 9 inch round spring form tin with baking paper.
  2. Melt together the chocolate and butter and set aside.
  3. Sift together the flour, baking powder, cocoa and salt the mix well and set aside.
  4. In a stand mixer with a paddle attachment, beat together the sugars and eggs until smooth.
  5. Add the vanilla, then with the mixer on low, slowly stream in the chocolate and butter until mixed through.
  6. Add the flour mixture, one third at a time and keep beating until just mixed through.
  7. Finally, add the choc chips and mix through with a spoon.
  8. Pour the batter into the prepared tin and bake for 25 minutes.
For the meringue
  1. When the brownie has been in the oven for 15 minutes, start on the meringue
  2. Melt the chocolate in the microwave in 30 second increments, stirring well between each. Set aside.
  3. In a stand mixer on high, with the whisk attachment (or using a handheld beater), beat the egg whites to soft peak stage. About 5 minutes.
  4. Sift over the cream of tartar and beat through.
  5. While still beating on high, add the sugar a little at a time until the egg whites are thick and glossy and at stiff peak stage. Once all the sugar is incorporated, test the mixture by rubbing a little between your finger and thumb. It should be smooth. If it is still grainy, keep beating until it is smooth when you test it.
  6. Pour the melted chocolate over the top and just fold through carefully twice, no more.
  7. Once the brownie has been cooking for 25 minutes, spoon the meringue over the top and level out with a spatula or spoon.
  8. Bake for another 30 minutes then turn the oven off. Leave the brownie cake in the oven, with the door closed, for another 20 minutes.
  9. After 20 minutes, remove it from the oven and allow it cool to room temperature before removing the outer ring of the baking tin. Allow it cool completely (another hour or so) before trying to move it onto a cake stand or it will break apart.
  10. And then, visit for full instruction: https://www.sugarsaltmagic.com/chocolate-meringue-brownie-cake/

I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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