How to Make Double-Baked Chocolate Meringue Brownie

by The Didsbury Baker

This Eric Lanlard recipe is amazing. One rich gooey layer and one crunchy layer with marshmallow centre. Really special and perfect with créme fraîche or vanilla ice cream


  • For the Brownie
  • 250 Grams Unsalted butter
  • 350 Grams Dark chocolate roughly chopped
  • 300 Grams Light muscovado sugar
  • 5 Large eggs - separated
  • For the chocolate meringue
  • 4 Egg whites
  • 225 Grams Golden caster sugar
  • 2 Teaspoons Vanilla extract
  • 1 Teaspoon Corn flour
  • 50 Grams Pure cocoa powder
  • Instructions

    Step 1

    Gather ingredients

    Step 2

    Grease and line a loose bottomed cake tin

    Step 3

    Place a bowl over a pan of simmering water - make sure the bottom doesn't touch the water. Melt together the butter and chocolate until smooth and glossy

    Step 4

    Stir the sugar into the chocolate until it is completely dissolved

    Step 5

    Remove the bowl from the heat and stir in the eggs

    Step 6

    In a separate bowl whisk the egg whites to soft peak stage

    Step 7

    Light and fluffy!

    Step 8

    Fold a few tablespoons of the egg white into the chocolate to loosen the mixture

    Step 9

    Fold in the rest of the egg white with a rubber spatula

    Step 10

    Glossy! Pour the mix into the pan and bake for 40 mins at 180°C

    Step 11

    Now for the meringue topping - in a clean bowl whisk the egg whites to stiff peak stage

    Step 12

    Gradually add the sugar whilst whisking

    Step 13

    Add the vanilla extract

    Step 14

    Sieve the cocoa and corn flour into the egg whites

    Step 15

    Fold the cocoa and corn flour until smooth

    Step 16

    Remove the brownie from the oven and top with the meringue mixture. Bake again for a further 25 minutes until a crust forms on top but it's still wobbly underneath

    Step 17

    Allow to cool in the tin

    Step 18

    The brownie/meringue will sink in the centre slightly. This is normal!

    Step 19

    Moist, rich and chocolatey

    Step 20

    Enjoy with vanilla ice cream or créme frâiche Hope you like it!!