Brownie Cake with Chocolate Meringue

When it comes to Brownie Cake with Chocolate Meringue, twice baked means twice as nice. Decadent and densely fudgy, this double chocolate brownie is topped with a crispy marshmallow meringue for amazing texture and flavor.

Love comes in all shapes and sizes: sheet cakes, layer cakes, mini bundt cakes… Regardless of big, small, round or square, I adore cake in any configuration. And behind every great cake is a pan that made it all possible. Cake pans are an obsession; I hoard them in my oven, the warming drawer, cabinets and closets. It’s all Barbie’s fault; I’ve been a cake pan maniac since my mom made me a Barbie doll birthday cake as a kid. What’s more, I now have compulsion to buy every cake pan shape in existence from skulls and hearts to beehives and dog bones.

I don’t even own a dog.

Call it a sickness, but I won’t rest until I bake a cake in every pan known to mankind. With the exception of a bedpan. You gotta draw the line somewhere, right? I mean, there’s a time and a place for bedpans but that place is not in a 350 degree oven. Maybe I’ll take one with me in the crematorium oven when I go, but any pan that doubles as a toilet is banned from my baking rack.

When it comes to food-safe pans, springform is a favorite. That’s because there’s no need for flouring, flipping and praying the cake will pop out without falling apart. Just unlatch the rim and release–it’s cake engineering brilliance. Speaking of brilliant, the cake that deserves this distinction more than any other is Brownie Cake with Chocolate Meringue. Ooey, gooey and chewy, this fudgy brownie cake is topped with a scratch-made meringue that will make you forget all about frosting.

Whether you’re a chocoholic or a cakeoholic this double baked dessert will not disappoint so break out your springform pan and fall in love with this crackly cake’s taste and texture.

Before sharing this Twice Baked Brownie Cake recipe, here are a few tips to help you out:

Ingredient Tips

This recipe was tested with bittersweet chocolate (60% cacao) but dark chocolate (70% cacao) would also make a yummy substitute.

Eggs need to be at room temperature before beginning. If you’ve forgotten to take yours out of the refrigerator ahead of time then speed up the process by placing it in a bowl of warm water. Don’t use hot water; we want to warm the eggs, not hatch them.

Always use the spoon and level method to measure flour since scooping flour is a no-no. Scooping overpacks flour into the measuring cup consequentially resulting in a dry, dense cake.

Preparation Tips

Above all, your mixing bowl and beaters must be spotlessly clean before making meringue. Dirt and grease will ruin meringue, as will bits of yolk (or eggshell) so carefully separate the whites from yolks.

Don’t panic when meringue puffs up in the oven then sinks when it cools. All in all, falling and cracking are normal occurrences that give the cake character.

After the cake cools for 10 minutes, wet a knife with hot water then gently glide it around the outside edge of the brownie to loosen it from the pan before unlatching and removing the springform rim. Allow cake to cool for an additional 20 minutes before slicing and serving.

How to Store Brownie Cake

Brownie cake with meringue is best served warm soon after it is made.

I hope you enjoy this recipe for Brownie Cake. Please leave a comment and rating below when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like brownies then you’ll love this Cherry Cheesecake Brownies Recipe. Made from scratch, these fudgy brownies are studded with cherry pie filling and creamy cheesecake for a swirl of both in every bite. 

Brownie Cake with Chocolate Meringue

Heather Wolf

When it comes to Brownie Cake with Chocolate Meringue, twice baked means twice as nice. Decadent and densely fudgy, this double chocolate brownie is topped with a crispy marshmallow meringue for amazing texture and flavor.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Cakes and Cupcakes

Cuisine American

Servings 8

Equipment

• 8-inch springform pan

Ingredients

  

Brownie Cake

• 1/2 cup unsalted butter
• 7 ounces bittersweet chocolate bar 60% cacao
• 2 large eggs room temperature
• 3/4 cup granulated sugar
• 1/4 cup dark brown sugar packed
• 1 tsp vanilla extract pure
• 1/2 cup all-purpose flour unbleached
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp sea salt fine

Chocolate Meringue

• 4 large egg whites
• 1 cup granulated sugar
• 1 tsp vanilla extract pure
• 1 1/2 tbsp unsweetened cocoa powder
• 2 tsp cornstarch
• 1 ounce bittersweet chocolate bar melted

Instructions

 

Brownie Cake

• Preheat oven to 350 degrees.
• Grease an 8-inch springform pan then line with parchment paper. Set aside.
• Chop chocolate bar then melt with butter in a large microwave-safe bowl in 30 second increments, stirring after each until completely smooth.
• Add granulated sugar and brown sugar to bowl then whisk vigorously.
• Set aside to cool for 10 minutes.
• Add eggs, one at a time, whisking vigorously for 1 minute after each addition.
• Add vanilla then stir until evenly distributed. Set aside.
• In a separate bowl, sift together flour, cocoa powder, baking powder and salt.
• Add dry ingredients to wet, stirring with a spoon until just combined. Avoid overmixing.
• Pour batter into springform pan then level the top with a spatula.
• Bake for 25 minutes then remove from the oven to add chocolate meringue.

Chocolate Meringue

• Add egg whites to a dry, clean mixing bowl then beat with an electric mixer until soft peaks form, approximately 5 minutes.
• Beat in sugar, 1 tablespoon at a time.
• After all sugar has been incorporated and meringue is firm, beat in vanilla extract.
• Finally, gently fold in cornstarch and cocoa powder with a clean spatula until evenly distributed.
• Spoon the meringue on top of the brownie cake then swirl with melted chocolate.
• Return cake to the oven and bake for 25 minutes or until meringue sets around the edges but is still soft and gooey in the center.
• Remove cake from oven and let it cool for 10 minutes. Next, loosen cake from the pan by gliding a knife dipped in hot water around the inner edge of the pan. Release cake from the springform rim then cool an additional 20 minutes. Note: It is normal for the meringue to crack and sink in the center as it cools.
• Slice and serve cake warm with a scoop of vanilla ice cream or fresh whipped cream.

Keyword brownie, cake, chocolate, marshmallow, meringue