Coffee Meringue Brownie: The Perfect Combination of Sweetness and Bitterness

If you're a fan of coffee and chocolate, then you'll love the coffee meringue brownie. This dessert combines the sweetness of traditional brownies with the bitterness of coffee, making it the perfect treat for those who love a balance of flavors.

To make this decadent dessert, you'll need to start with a classic brownie recipe. However, instead of adding regular chocolate, you'll add coffee-flavored chocolate to the mix. This will give the brownies a subtle coffee flavor that is sure to please any coffee lover's taste buds.

Spread the meringue over the top of the brownies, making sure to cover them completely. Then, use a kitchen torch to lightly toast the meringue until it's golden brown and crispy.

The final result is a delicious coffee meringue brownie that is both sweet and bitter. The coffee flavor adds an extra dimension to the traditional brownie, while the meringue provides a light, airy texture that complements the dense brownie base perfectly.

This dessert is perfect for coffee lovers who want to indulge in a sweet treat while still satisfying their love of coffee. Serve it at your next gathering or enjoy it as an after-dinner dessert. Either way, the coffee meringue brownie is sure to impress.

Coffee Meringue Brownie

Ingredients

•            1 cup Dark Chocolate Chips

•            17 Tablespoons Butter

•            ⅔ Cup Caster Sugar

•            1 Cup Brown Sugar

•            4 Eggs

•            1⅓ Cup All-Purpose Flour

•            2 Tablespoon Cocoa

•            1 Tablespoon Coffee

Coffee Meringue

•            4 Egg Whites

•            1 Cup Caster Sugar

•            1 Tablespoon Cornstarch

•            2 Teaspoon White Vinegar

•            1 Teaspoon Coffee

Instructions

1. Preheat oven to 325°F. Place the chocolate and butter in a small saucepan over low heat and stir until smooth. Allow to cool slightly. Place the caster sugar, brown sugar, eggs, flour, cocoa and coffee in a bowl with the chocolate mixture and mix until well combined.

2. Pour into a lightly greased loose-bottomed tart tin and bake for 25–30 minutes or until set. Allow to cool in tin. Preheat grill (broiler) to high. 

3. To make the coffee meringue, place the egg whites in the bowl of an electric mixer and whisk until soft peaks form. Gradually add the sugar and whisk until thick and glossy. Add the cornstarch, vinegar and coffee and whisk until well combined. 

4. Spoon the meringue over the brownie and grill (broil) for 1 minute or until golden. Slice and drizzle with the extra coffee to serve.