Brownie Meringue

Brownie Meringue with Espresso

Makes 6 large brownies


For the Brownie

250ml (1 cup) self-raising flour

60ml (¼ cup) cocoa powder

125g brick margarine

125ml (½ cup) Huletts Caramel Sugar

Pinch of salt

2 extra-large eggs


For Meringue Topping

240ml (200g) Huletts Castor Sugar

3 extra-large egg whites

6 x espresso shots, or approximately 200ml black coffee, brewed as desired


For the Brownie

  1. Preheat oven to 180°c.
  2. Sift the flour, salt and cocoa powder together.
  3. Cream the margarine and caramel sugar until light and fluffy. Add the eggs one at a time while beating until combined.
  4. Fold the dry ingredients into the creamed mixture. Spoon into greased 22cm square tin.
  5. Bake for 30 - 40 minutes or until the centre of the cake springs back when lightly pressed. Allow to cool in the tin.

For the Meringue Topping

  1. Place the castor sugar and egg white into a heat resistant bowl over a pot of simmering water. Mix well to evenly blend.
  2. Once the sugar has dissolved remove from heat and whisk on highest speed. Whisk until mixture is stiff.
  3. Top the brownies with meringue and use a blow torch to lightly brown the tops or place under the grill in the oven, while watching.
  4. Top with a shot of hot espresso and serve immediately.