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This Chocolate Brownie Meringue Pie with Pretzel Crust sits in a crunchy salty bottom crust, a rich and fudgy chocolate brownie layer and a homemade Italian meringue on top.

Chocolate Brownie Meringue Pie with Pretzel Crust

  • Author: Delphine Fortin
  • Prep Time: 1h30
  • Cook Time: 35 mins
  • Total Time: 15 minute
  • Yield: 8 servings 1x
  • Category: Cakes and pies

Description

This chocolate brownie meringue pie with pretzel crust sits in a crunchy salty bottom crust, a rich and fudgy chocolate brownie layer and a homemade Italian meringue on top. The subtle balance between sweet and salty flavors makes this dessert taste extra special!


Scale

Ingredients

For the pretzel crust:

  • 1 ¼ cups (140g) pretzel biscuits
  • 2 Tablespoons sugar
  • 6 Tablespoons (85g) unsalted butter, melted

For the brownie layer:

  • 1 cup (240g) unsalted butter, melted and cooled
  • ¾ cup (150g) granulated sugar
  • ¾ cup (135g) brown sugar, lightly packed
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all purpose flour
  • 1 cup (125g) unsweetened cocoa powder
  • 1 pinch of salt

For the Italian meringue:

  • 1 cup (200ml) water
  • 1 cup (200g) caster sugar
  • 4 egg whites

Instructions

For the pretzel crust:

  1. Preheat the oven to 350°F (180°C) and grease a 9-inch (23 cm) springform with detachable bottom with melted butter.
  2. Pulse the pretzel biscuits in a food processor until texture resembles to fine crumbs. Transfer to a medium size bowl, add sugar, and stir in the melted butter.
  3. Press mixture onto bottom and up sides of the prepared springform. Chill in the refrigerator until firm, about 30 minutes. Meanwhile, prepare the brownie layer.

For the brownie layer:

  1. In a large bowl, whisk the melted butter and sugars together. Add the eggs, vanilla, and whisk until evenly combined.
  2. Sift in the flour and cocoa powder, using a strainer or a sifter. Add a pinch of salt, and stir with a rubber spatula until just combined (do not overmix).
  3. Pour the batter into the prepared pan and bake for 35-40 minutes, until the middle of the brownies no longer jiggles and is just set. Remove from the oven and allow to cool at room temperature for at least 1 hour before spreading the meringue on top.

For the Italian meringue:

  1. Pour water and sugar in a small saucepan, and heat the syrup to 240°F (115°C) without stirring.
  2. When the temperature approaches 230°F (110°C), start beating the whites with an electric mixer or ideally in the bowl of a food processor. When they are foamy but not yet firm, very gradually stream the hot sugar syrup into your egg whites as they continue to whip on low to medium speed.
  3. Once you’ve added all of the syrup, increase the mixer speed to medium-high. Continue mixing until the meringue reaches stiff peaks.
  4. Spoon the meringue over the cooled brownie (at room temperature), swirling decoratively, and toast with a kitchen torch* until golden brown in spots, if desired. And voilà! A sumptuous pretzel brownie meringue pie ready to serve!

Notes

* It’s also possible to serve the meringue as is, without creating some golden brown spots if you don’t have a cooking torch.

Tip: Drizzle salted caramel all over the pie just before serving!

Storing tips: I recommend to let the brownie cool down at room temperature completely  (rather than in the fridge, that would make the brownie layer too dense) before adding the meringue on top. Once you spread out the Italian meringue, serve almost immediately. Leftovers must be stored in the refrigerator for up to a day only. After that, and if you happen to still have some leftovers, simply remove the meringue and enjoy the dessert without.

Keywords: brownie meringue pie