A chewy brownie cake layer slathered with whiskey infused meringue, this Brownie Cake with Irish Whiskey Meringue will have you dancing a jig after the first bite!
Ok, so it’s not “quite” St. Patrick’s Day yet…. but close enough and since it’s one of my favorite “holidays” I think it’s definitely time to get “this party started” – don’t you? And there is no better way to get this party started or ended than with this Brownie Cake with Irish Whiskey Meringue.
Dark, dense and sinful this brownie cake is the perfect base for the meringue. In coming up with this Irish take on the classic American brownie I tried several variations of brownies. Fudgy brownies, cake brownies and chewy brownies and settled on this version for the base of these Brownie cakes.
What are brownies?
Simply put, a brownie is a type of cake that doesn’t use any leavening or any liquid such as milk or oil. This gives brownies their dense texture. The butter is usually melted instead of beaten which also contributes to their dense texture. As for the difference between cakey and fudgy brownies – cakey brownies have more flour and fudgy brownies have more fat (i.e. butter and chocolate).
How to make this Brownie Cake:
Although I love both cakey and fudgy brownies, neither was right for this Brownie Cake with Irish Whiskey Meringue. My brownie cake is a bit drier and dense with a deep chocolate flavor – the perfect partner for the Irish Whiskey Meringue!
After combining the ingredients I divided the batter between for the brownie cakes between 4 small (3 1/4 inch) tart pans, but you could also make it in either a 10 inch tart pan or a pie plate.
After the cakes cooled, I whipped the egg whites until they were soft and then added the sugar.
Once the meringue was glossy I added the cornstarch, vinegar and irish whiskey and continued to beat the mixture until it was shiny and thick…
Then I swirled it onto each of the brownie cakes and popped them under the broiler for minute to brown.
Whether you make these brownie cakes in individual tart tins or not, I think you are going to love these Brownie Cakes with Irish Whiskey Meringue!
Making this recipe? If so, I’d love for you to rate it in the comments below!!!
A chewy brownie cake layer slathered with whiskey infused meringue, this Brownie Cake with Irish Whiskey Meringue will have you dancing a jig after the first bite! Dark chocolate and Irish Whiskey are a surprisingly wonderful combination - and ideal for celebrating St. Patrick's day!
- 1 cup dark chocolate chopped
- 1 cup plus 2 Tbsp. butter
- 2/3 cup superfine sugar
- 1 cup brown sugar
- 4 eggs
- 1 1/3 cups flour
- 2 Tbsp. good cocoa powder
- 1 Tbsp. Irish whiskey I used Jameson's
- 4 egg whites room temperature
- 1 cup superfine sugar
- 1 Tbsp. cornstarch
- 2 tsp. white vinegar
- 1 Tbsp. Irish Whiskey
Pre heat the oven to 325 degrees.
Grease a 10 inch removable bottom tart pan, pie plate or four 3 1/4 inch individual tart pans and set aside. Add the butter and the chocolate to a medium saucepan and heat over low heat until melted and smooth. Remove from heat. Add the sugars, eggs, flour, cocoa and whiskey to the saucepan and mix until thoroughly combined. Pour batter into prepared tart pan(s). Bake for 25 to 30 minutes or until the brownies are set. Remove from oven and cool.
For the meringue, add the egg whites to a mixer bowl and beat until soft peaks form. Gradually add the sugar while beating until the egg whites are thick and glossy. Add the cornstarch, vinegar and whiskey and beat until combined. Spoon the meringue over the cooled brownie. To toast, either use a torch (available in most cookware shops) or pre heat the broiler to high and broil for 1 minute until the meringue is golden brown. Slice and serve!
I made this using four 3 1/4 inch removable bottom tart pans. If you don't have tart pans you could make this in either a 10 inch removable bottom tart pan or in a regular pie dish.
If using a regular pie dish, you may need to increase the cook time by 3 - 5 minutes depending upon your oven.
Set the timer for the indicated time and then check the brownie with a cake probe or a toothpick. If the toothpick is still wet, increase the cooking time by 3 minutes and then check again.