The Pavlova Brownie is a hybrid dessert that combines the dense, fudgy texture of a classic brownie with the crisp, airy meringue topping of a pavlova. The result is a unique treat with a crackly crust, a soft marshmallow-like interior, and a rich chocolate base.
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This recipe was born from a desire to merge two beloved desserts into one pan. The brownie layer provides a sturdy, moist foundation, while the meringue adds a delicate sweetness and a satisfying textural contrast. It's a dessert that looks impressive but is surprisingly simple to make.
With just 12 ingredients and about 50 minutes of total time, you can create a dessert that serves six and delivers a balanced mix of flavors and textures. Whether you're a seasoned baker or a beginner, this recipe is designed to be foolproof.
Why You'll Love This Recipe
About the Ingredients
1/2 cup (115g) unsalted butter, melted
Use high-quality butter for best flavor. You can substitute salted butter but omit the added salt in the brownie.
1 cup (200g) granulated sugar
Regular white sugar works best. For a deeper flavor, you can use light brown sugar, but the texture may vary.
2 large eggs
Eggs should be at room temperature for easier mixing. You can substitute flax eggs for a vegan version, but the meringue will not work.
1/3 cup (40g) unsweetened cocoa powder
Dutch-processed cocoa gives a richer flavor, but natural cocoa works too. You can use dark cocoa for a more intense chocolate taste.
1/2 cup (60g) all-purpose flour
Measure by weight for accuracy. You can use gluten-free all-purpose flour blend for a gluten-free version.
1/4 teaspoon salt
Fine sea salt is best. If using salted butter, omit this.
3 large egg whites
Save the yolks for another use, like custard. Ensure no yolk is in the whites, or they won't whip properly.
3/4 cup (150g) granulated sugar
Use superfine sugar if you have it; it dissolves faster. Regular granulated works too.
1 teaspoon cornstarch
Cornstarch stabilizes the meringue. You can substitute arrowroot powder.
1 teaspoon white vinegar
Vinegar helps stabilize the meringue and gives a marshmallow-like center. Use white or apple cider vinegar.
1/2 teaspoon vanilla extract
Pure vanilla extract is best. You can use vanilla bean paste for a more intense flavor.
Tips & Tricks
- Ensure the bowl and whisk for the meringue are completely clean and free of grease. Any fat can prevent the egg whites from whipping.
- Add the sugar to the egg whites slowly, a tablespoon at a time, to ensure it dissolves completely. Rub a little meringue between your fingers; if it feels gritty, keep beating.
- Don't overmix the brownie batter; stir until just combined to keep it fudgy. Overmixing develops gluten and makes it cakey.
- Let the Pavlova Brownie cool completely in the pan before slicing. This allows the meringue to set and prevents crumbling.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep Pan
Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Make Brownie Batter
In a medium bowl, whisk together the melted butter and 1 cup (200g) sugar until well combined. Add the eggs one at a time, whisking after each. Stir in the cocoa powder, flour, and salt until just combined. Pour the batter into the prepared pan and spread evenly.
3. Whip Meringue
In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 3/4 cup (150g) sugar, about 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. Beat in the cornstarch, vinegar, and vanilla extract until just combined.
4. Spread Meringue
Spoon the meringue over the brownie batter, spreading it to the edges. Create swirls and peaks with the back of a spoon for a decorative top.
5. Bake
Place the pan in the preheated oven and bake for 35-40 minutes, or until the meringue is golden brown and crisp on top. The brownie layer should be set but still fudgy. A toothpick inserted into the brownie (not the meringue) should come out with moist crumbs.
6. Cool Completely
Remove the pan from the oven and let it cool completely on a wire rack for at least 1 hour. This allows the meringue to set and the brownie to firm up.
7. Slice and Serve
Using the parchment overhang, lift the Pavlova Brownie out of the pan. Slice into 6 squares with a sharp knife. Serve at room temperature.
Delicious Variations
Raspberry Swirl
Before adding the meringue, dollop 1/4 cup raspberry jam over the brownie batter and swirl with a knife. Then top with meringue.
Chocolate Chip
Fold 1/2 cup semisweet chocolate chips into the brownie batter for extra chocolate chunks.
Mint Chocolate
Add 1/2 teaspoon peppermint extract to the meringue and sprinkle crushed peppermint candies on top before baking.
How to Store Pavlova Brownie
Refrigerator
Store in an airtight container in the refrigerator for up to 3 days. The meringue may soften but will still be delicious.
Freezer
Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating
Enjoy cold or at room temperature. If you prefer a warm brownie, microwave a slice for 10-15 seconds, but the meringue will soften.
Frequently Asked Questions
Q: Can I use egg whites from a carton?
Yes, you can use carton egg whites, but they may not whip as well as fresh. Look for a product that says 'whipping' on the label and ensure it is 100% egg whites without additives.
Q: Why did my meringue weep?
Weeping occurs when the meringue is underbaked or the sugar isn't fully dissolved. Beat the meringue until stiff peaks and bake until the top is golden brown and crisp. Let it cool completely before slicing.
Q: Can I make this gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but it will still be delicious.
Q: How do I know when it's done?
The meringue should be golden brown and crisp to the touch. The brownie layer should be set but slightly jiggly in the center. A toothpick inserted into the brownie should come out with a few moist crumbs, not wet batter.
Q: Can I reduce the sugar?
Sugar is essential for the structure of the meringue and the fudginess of the brownie. Reducing it may affect the texture and cause the meringue to be less stable. It's best to keep the sugar as written.
Ready to bake this showstopper? Try this Pavlova Brownie for your next gathering and let me know how it turns out in the comments below. Happy baking!
Pavlova Brownie
Pavlova Brownie: a fudgy brownie base topped with crisp meringue and a chewy marshmallow center. Easy 50-minute dessert.
🧂 Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (60g) all-purpose flour
- 1/4 teaspoon salt
- 3 large egg whites
- 3/4 cup (150g) granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
📋 Instructions
- 1Preheat and Prep Pan — Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving overhang on two sides for easy removal.
- 2Make Brownie Batter — In a medium bowl, whisk together the melted butter and 1 cup (200g) sugar until well combined. Add the eggs one at a time, whisking after each. Stir in the cocoa powder, flour, and salt until just combined. Pour the batter into the prepared pan and spread evenly.
- 3Whip Meringue — In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 3/4 cup (150g) sugar, about 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. Beat in the cornstarch, vinegar, and vanilla extract until just combined.
- 4Spread Meringue — Spoon the meringue over the brownie batter, spreading it to the edges. Create swirls and peaks with the back of a spoon for a decorative top.
- 5Bake — Place the pan in the preheated oven and bake for 35-40 minutes, or until the meringue is golden brown and crisp on top. The brownie layer should be set but still fudgy. A toothpick inserted into the brownie (not the meringue) should come out with moist crumbs.
- 6Cool Completely — Remove the pan from the oven and let it cool completely on a wire rack for at least 1 hour. This allows the meringue to set and the brownie to firm up.
- 7Slice and Serve — Using the parchment overhang, lift the Pavlova Brownie out of the pan. Slice into 6 squares with a sharp knife. Serve at room temperature.
Liam covers personal finance and investing for beginners, demystifying money management with clear, no-nonsense advice. He focuses on budgeting, saving, and long-term wealth building, often using real-life scenarios to illustrate concepts.
