Meringue-topped brownie cake recipe

Meringue-topped brownie cake recipe

Create a scrumptious showstopper that really takes the cake by combining these two delicious desserts.

Prep time: 30 minutes

Cook time: 45 minutes

Servings: 12 people


  1. Preheat the oven to gas 3, 160°C, 140°C fan. Grease and line 2 x 20cm loose-bottomed sandwich tins.
  2. In a pan, gently melt the butter and chocolate. Set aside to cool.
  3. In a bowl, combine the flour, bicarbonate of soda, baking powder and brown sugar.
  4. In a separate bowl, beat the whole eggs and soured cream.
  5. Add to the flour, along with the cooled chocolate.
  6. Stir until smooth. Divide between the tins.
  7. In a clean bowl, whisk the egg whites to soft peaks. Gradually whisk in the caster sugar, until thick. Fold in 1 tbsp of the nuts.
  8. Spoon the meringue onto one of the brownies, leaving a 3cm border. Scatter over the remaining nuts.
  9. Bake the plain brownie for 30 minutes and the meringue-topped one for 40 minutes.
  10. Leave to cool.
  11. Spread the plain brownie with jam and top with the whipped cream. Sandwich the brownies and dust with cocoa powder. 


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