Brownie Cake With Chocolate Meringue

When it comes to Brownie Cake with Chocolate Meringue, twice baked means twice as nice. Decadent and densely fudgy, this double chocolate brownie is topped with a crispy marshmallow meringue for amazing texture and flavor.

Love comes in all shapes and sizes: sheet cakes, layer cakes, mini bundt cakes… Regardless of big, small, round or square, I adore cake in any configuration. And behind every great cake is a pan that made it all possible. Cake pans are an obsession; I hoard them in my oven, the warming drawer, cabinets and closets. It’s all Barbie’s fault; I’ve been a cake pan maniac since my mom made me a Barbie doll birthday cake as a kid. What’s more, I now have compulsion to buy every cake pan shape in existence from skulls and hearts to beehives and dog bones.

I don’t even own a dog.

Call it a sickness, but I won’t rest until I bake a cake in every pan known to mankind. With the exception of a bedpan. You gotta draw the line somewhere, right? I mean, there’s a time and a place for bedpans but that place is not in a 350 degree oven. Maybe I’ll take one with me in the crematorium oven when I go, but any pan that doubles as a toilet is banned from my baking rack.

When it comes to food-safe pans, springform is a favorite. That’s because there’s no need for flouring, flipping and praying the cake will pop out without falling apart. Just unlatch the rim and release–it’s cake engineering brilliance. Speaking of brilliant, the cake that deserves this distinction more than any other is Brownie Cake with Chocolate Meringue. Ooey, gooey and chewy, this fudgy brownie cake is topped with a scratch-made meringue that will make you forget all about frosting.

Whether you’re a chocoholic or a cakeoholic this double baked dessert will not disappoint so break out your springform pan and fall in love with this crackly cake’s taste and texture.

Before sharing this Twice Baked Brownie Cake recipe, here are a few tips to help you out:

This recipe was tested with bittersweet chocolate (60% cacao) but dark chocolate (70% cacao) would also make a yummy substitute.

Eggs need to be at room temperature before beginning. If you’ve forgotten to take yours out of the refrigerator ahead of time then speed up the process by placing it in a bowl of warm water. Don’t use hot water; we want to warm the eggs, not hatch them.

Always use the spoon and level method to measure flour since scooping flour is a no-no. Scooping overpacks flour into the measuring cup consequentially resulting in a dry, dense cake.

Above all, your mixing bowl and beaters must be spotlessly clean before making meringue. Dirt and grease will ruin meringue, as will bits of yolk (or eggshell) so carefully separate the whites from yolks.

Don’t panic when meringue puffs up in the oven then sinks when it cools. All in all, falling and cracking are normal occurrences that give the cake character.

After the cake cools for 10 minutes, wet a knife with hot water then gently glide it around the outside edge of the brownie to loosen it from the pan before unlatching and removing the springform rim. Allow cake to cool for an additional 20 minutes before slicing and serving.

Brownie cake with meringue is best served warm soon after it is made.

I hope you enjoy this recipe for Brownie Cake. Please leave a comment and rating below when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like brownies then you’ll love this Cherry Cheesecake Brownies Recipe. Made from scratch, these fudgy brownies are studded with cherry pie filling and creamy cheesecake for a swirl of both in every bite.