Ultimate Homemade Fudgy Chocolate Meringue Brownie Cake
Ultimate Homemade Fudgy Chocolate Meringue Brownie Cake
Introduction
Indulge in the ultimate homemade fudgy chocolate meringue brownie cake. This decadent dessert perfectly combines a rich, fudgy brownie base with a light, airy meringue topping for an unforgettable chocolate experience. Simple to make yet impressive in presentation, this cake delivers deep cocoa flavor and contrasting textures that will satisfy any chocolate lover.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, divided
- 2 teaspoons vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/4 teaspoon cream of tartar
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, and salt. Set aside.
- In a large bowl, combine melted butter and granulated sugar. Mix until well blended.
- Add 2 eggs and vanilla extract to the butter mixture. Beat until smooth and creamy.
- Gradually fold the dry ingredients into the wet mixture until just combined. Stir in chocolate chips.
- Spread the brownie batter evenly into the prepared pan. Bake for 20-25 minutes until set but still slightly soft in the center.
- While brownie bakes, prepare meringue. In a clean bowl, beat the remaining 2 egg whites with cream of tartar until soft peaks form.
- Gradually add powdered sugar, continuing to beat until stiff, glossy peaks form.
- Remove brownie from oven. Spread meringue evenly over the warm brownie base.
- Return to oven and bake for an additional 8-10 minutes until meringue is lightly golden.
- Cool completely in pan before cutting into squares.
Pro Tips & Notes
- Room Temperature Eggs: For best meringue results, use room temperature egg whites as they whip to greater volume.
- Don't Overmix: When combining dry and wet ingredients, mix only until just combined to maintain a fudgy texture.
- Test for Doneness: The brownie base should be set around edges but still slightly soft in the center when first removed from oven.
- Cool Completely: Allow the cake to cool fully before cutting to ensure clean slices and proper texture.
Nutrition Facts (per serving)
- Calories: 420
- Protein: 5g
- Carbohydrates: 58g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 120mg
- Sugar: 45g
Frequently Asked Questions
- Q: Can I use Dutch-process cocoa powder? A: Yes, Dutch-process cocoa works well and may result in a slightly darker color and milder flavor.
- Q: How should I store leftovers? A: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Q: Can I make this gluten-free? A: Substitute the all-purpose flour with a gluten-free flour blend for similar results.
- Q: Why did my meringue weep? A: This can happen if the meringue is undercooked or if there's too much humidity. Ensure proper baking time and cool gradually.