• Just add coffee…

    Recipe by Donna Hay

    Coffee meringue brownies

    Serves: 8
    Cooking Time: 45 mins


    • 200g dark chocolate, chopped
    • 250g butter
    • 150g castor sugar
    • 175g brown sugar
    • 4 eggs
    • 200g cake flour
    • 40ml cocoa
    • 20ml coffee liqueur

    • 4 egg whites
    • 220g castor sugar
    • 20ml cornflour
    • 20ml white vinegar
    • 5ml coffee liqueur + extra, to serve



    Preheat the oven to 160°C. Place the chocolate and butter in a small saucepan over low heat and stir until smooth. Allow to cool slightly.


    Place the castor sugar, brown sugar, eggs, flour, cocoa and coffee liqueur ina bowl with the chocolate mixture and mix until well combined. Pour into a lightly greased 11 x 34cm loose-based tart tin and bake for 25 – 30 minutes or until set. Allow to cool in tin.


    Preheat grill to high. 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 cornflour, vinegar and coffee liqueur and whisk until well combined. Spoon the meringue over the brownie and grill for 1 minute or until golden.


    Slice and drizzle with the extra coffee liqueur to serve.


    You could also use a small kitchen blowtorch, available from speciality kitchenware stores, to toast the meringue.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com