Cookie brownies with meringue topping: We're in chocolate heaven!
Owner (Kl. M)
Ingredients · Servings 18
- 18 Butterkeks
- 350 g sugar
- 350 g Butter
- 150 g chocolate chips
- 9 No
- 1 The Vanilleextrakt
- 150 g flour
- 40 g Cocoa powder
- 1 tsp salt
Method · 1 h 40 min
- Place the butter cookies in a large, resealable freezer bag and crush them into coarse crumbs using a rolling pin. Transfer the crumbs to a bowl. Melt 100g of butter. Add 50g of sugar and the melted butter to the cookie crumbs and mix thoroughly.
- Line a brownie pan with baking paper. Pour in the cookie mixture and press down firmly. Bake in a preheated oven at 180°C (160°C fan-assisted) on the second rack from the bottom for 10 minutes.
- Meanwhile, melt the remaining butter in a bowl over a hot water bath. Add the chocolate chips and melt them while stirring, then mix them with the butter. Let it cool briefly.
- Place 6 eggs, vanilla extract, and 100g of sugar in a bowl and whisk with an electric mixer until frothy. Gradually add the chocolate-butter mixture while whisking. Add the flour, cocoa powder, and salt, and stir to combine. Spread the cake batter onto the pre-baked crust.
- In a bowl over a hot water bath, whisk 3 eggs and 200g sugar until light and fluffy. Pour over the cookie brownies and spread evenly. Bake in a preheated oven at 180°C (160°C fan) on the second rack from the bottom for another 60 minutes.
gg Cocoa powder (without sugar)
Also needed: Brownie baking pan or baking tray approx. 30 x 20 cm.
Tip: Instead of a brownie pan, a springform pan (Ø 28 cm) also works well. If desired, the cookie brownies can be served with whipped cream, vanilla ice cream, or chocolate sauce.
