Fudgy brownies topped with a chewy, nutty meringue – Absolute heaven!

Chocolate Pistachio Meringue Brownies


150g unsalted butter, 

210g Dark chocolate, 

150g sugar

3 large eggs, at room temperature

75g cake flour

30ml cocoa powder


4 large egg whites, at room temperature

190g caster sugar

5ml vanilla essence or extract

5ml cornflour

5ml instant coffee powder

60g cocoa powder

200g toasted pistachios, ground (replace with toasted almonds or hazelnuts)


Preheat the oven to 180 °C. Prepare a 20cm cake tin by lining it with baking paper at the bottom and around the sides.


Add chocolate and butter to a bowl, microwave at 30-second increments until melted, set aside to cool. 

Mix in the sugar, and beat in the eggs. 

Sift in the flour, cocoa powder, and coffee powder, fold in until combined.

Pour the mixture into the prepared cake tin.

In a large, clean bowl, whisk the egg whites to stiff peaks whilst slowly adding in the sugar a little at a time.

Add the vanilla extract. Fold in the cocoa powder, cornflour, coffee. 

Dollop the meringue over the brownie batter.

Bake for 35 minutes. Remove and allow to cool completely before slicing.


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