A crisp, crackly, matte layer of meringue coating surrounds gooey, chewy, and fudgy dark chocolate brownies that will send your senses into overload. These dark chocolate almond meringue brownies are like no other brownie you’ve ever had. These are definitely unique and attention grabbing. First, instead of those glossy top brownies, these actually have a coating that is like a thin layer of crisp meringue. These dark chocolate almond meringue brownies are a lot like if a gooey fudge brownie was sandwiched between a chocolate macaron. Also, these have a mix of almond flour with AP flour for taste and texture.
I posted a photo of these dark chocolate almond meringue brownies on Instagram last week and was flooded with requests for the recipe. I was actually keeping this one under wraps for a cookbook I’m working on. But it is your lucky day! Since so many people asked about them I decided to be nice and share the best brownie recipe ever!
Meringue Top
Achieving the crisp and crackly meringue top takes a different method than traditional brownies. To create the volume needed for a matte meringue layer you will want to use a stand mixer fitted with the whisk attachment to whip the eggs and sugar for about 10 minutes until billowy and airy and pale. This aeration method is similar to making an airy sponge cake or Italian Meringue Buttercream.
Then butter and chocolate is melted together until smooth. This mixture is gently added to the airy eggs. And lastly, flour, cocoa powder, and ground almonds are folded in before baking.
As the brownies bake, a meringue like coating is formed all around the batter. The edge pieces have extra meringue in every decadent bite!
Make sure to let them cool completely before cutting them or all of the meringue will crack.
How To Achieve Gooey Brownies
One of the questions I get asked a lot as a baker is how to get truly gooey brownies.
Gooey brownies need less flour and more fat. So for these dark chocolate almond meringue brownies I used a combo of bittersweet and butter, I also went with lower amounts of flour. Additionally, the use of almond flour gives a touch of natural oil and less starch as well.
Do not use leavening agents like baking powder and baking soda if you want gooey brownies!
These dark chocolate almond meringue brownies use a combination of melted dark chocolate and dark chocolate cocoa powder for ultimate decadence and rich chewiness.
Gooey brownies need less baking time or they will get dry and lose the chewiness and Fudgy texture. These meringue brownies are cooked until they are just set to achieve a gooey center. It’s important not to over-bake brownies.
Brownies need to time to cool and finish setting in the pan. So allow them that time to achieve the rich and gooey brownie you love.
Thanks for making these dark chocolate almond meringue brownies! Follow me on Instagram for food pics that will drive you wild and more free recipes.
Dark Chocolate Almond Meringue Brownies
A chewy, fudgy, gooey, and rich dark chocolate brownie is surrounded by a crisp, crackly, matte topping. These are the ultimate brownie that you won't be able to stop eating!
Ingredients
- 3/4 cup salted butter
- 1 cup dark chocolate chips
- 3 large eggs
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 cup ground almonds
- 1/4 cup AP flour
- 1/4 cup dark chocolate cocoa powder unsweetened
- 1/8 teaspoon fine sea salt
Instructions
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Preheat oven to 350 degrees. Line a 9 inch baking pan with parchment paper.
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Use a double boiler to melt the chocolate chips and butter together until smooth and glossy.
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Use a stand mixer with the whisk attachment to whip the eggs with sugars and salt for 10 minutes on medium high speed until airy and pale.
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Then add the vanilla extract and whip an additional 30 seconds.
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Turn the mixer to the lowest setting. In a steady stream, pour in the melted chocolate mixture.
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Mix until just combined so you don't deflate the eggs.
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Then mix together the flours and cocoa powder. Sift over the batter and fold in gently until combined.
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Pour batter into pan. Bake for approximately 23-26 minutes. Do not over-bake!
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Cool for at least an hour before cutting into squares.
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