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Meringue-topped brownie cake recipe

Meringue-topped brownie cake recipe

30 ratings

Two scrumptious desserts combined in one decadent cake that will really steal the show. See method

  • Serves 12
  • 30 mins to prepare and 45 mins to cook, 15 mins to cool
  • 381 calories / serving
  • Vegetarian


  • 125g (4oz) butter
  • 125g (4oz) plain cooking chocolate, chopped
  • 125g (4oz) plain flour
  • ¼ tsp bicarbonate of soda
  • 4 tsp baking powder
  • 150g (5oz) light soft brown sugar
  • 2 large eggs, plus 2 egg whites
  • 100ml (3 1/2fl oz) soured cream
  • 100g (3 1/2oz) caster sugar
  • 2 tbsp chopped hazelnuts
  • 4 tbsp plum jam
  • 150ml double cream, whipped
  • cocoa powder, for dusting
If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

  • Energy

  • Fat

    24g 35%
  • Saturates

    14g 68%
  • Sugars

    28g 31%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 37.5g Protein 5g Fibre 1.9g


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

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