Chocolate Meringue Brownies

Preheat oven to 350 degree’s.

To prepare the pan, grease a 9x13 baking dish and place a parchment sheet into the baking dish, gently pressing the parchment paper stick into the pan. Carefully grease the parchment paper again and place a second sheet of parchment criss crossing the first so the pan is completely covered. Grease the bottom of the second parchment paper and set the prepared pan aside. The parchment paper enables you to easily lift the brownies out after they are baked and cooled.

To a large microwave safe bowl add the 1 1/2 cups chopped chocolate (use a good chocolate) 1/4 cup dutch process chocolate, espresso powder and the 1 1/4 cups melted butter. Let the mixture sit for a couple of minutes. If the butter doesn’t fully melt the chocolate, microwave for a minute to get the chocolate to melt. Mix everything together to combine and set aside.

In the bowl of your mixer, add the 2 cups of sugar, 1/2 cup dark brown sugar, vanilla, salt and the eggs. With the whisk attachment on the mixer, whisk the mixture together for 10 minutes, scraping down the sides as necessary.

With the machine on low, slowly drizzle in the in the chocolate and butter mixture. Be sure to stir the chocolate and butter before adding making sure it is well mixed. Make sure everything is well blended.

Add the 1 cup flour and 1/2 cup Dutch process chocolate to a fine mesh strainer. Sift the flour mixture into the chocolate meringue mixture. Using a large rubber spatula, fold the flour into the chocolate meringue until incorporated.

Place in your preheated oven and set the timer for 25 minutes. After 25 carefully remove the brownies and “smack” them on the counter, forcing the brownies to fall. The top may crack in places and that’s just perfect.

Place the brownies back in the oven and continue baking for an additional 20-30 minutes or until a toothpick inserted comes out mostly clean. Don’t overcook the brownies and by pulling them when there is a little bit of batter clinging to the toothpick with keep them gooey once they’ve cooled.

Let the brownies cool completely, lift the brownies out with the parchment, cut, serve and enjoy!