Crackling Brownie Meringues

Dini brownie crackle Passover

These brownies are from the talented Dini Klein. Dini is an enthusiastic foodie, personal chef and the founder of Dini Delivers. "Passover... nobody ever gets excited when it's time for dessert, right? Until now. The contrast of the chocolaty goodness and crispy and chewy meringue on the top is out of this world. These Crackling Brownie Meringues are going to be a staple in your Passover repertoire, and a dessert that your friends and family actually want to eat year after year!"


Brownie Layer
Cooking spray
1 1/2 cups sugar
4 eggs
1 cup vegetable oil
1 teaspoon vanilla extract
1 cup potato starch
1/2 teaspoon salt
3/4 cups cocoa powder
1/4 cup semi-sweet chocolate chips

Meringue Layer
1 cup dark brown sugar
whites from 2 eggs


To make the brownie layer
Preheat oven to 350 degrees. Grease a 9X13" baking dish and line with parchment paper cut to fit the bottom of the dish and come up the sides. Grease the parchment paper as well.

In a mixing bowl fitted with the paddle attachment, beat the sugar, eggs, oil, and vanilla. Then add in the potato starch, salt, cocoa powder and mix well. Add the chocolate chips and beat for a few more seconds.
Pour batter into prepared baking dish and spread evenly. Bake for 20-25 minutes until set. Let cool while preparing the meringue but leave the oven on.
In a clean and dry stand mixer fitted with a whisk attachment, beat the egg whites until they form stiff peaks-you've achieved this when you can flip the bowl upside down without the whites falling out. But be careful not to over mix them. Once you have stiff peaks, slowly add in brown sugar, adding one large spoonful at a time, and continuing to mix at high speed. Once all the sugar has been added, continue mixing on high speed for another 3-4 minutes until the peaks are pretty stiff once again and the mixture forms a shiny and smooth peak on the tip of your finger.

Using a rubber spatula, gently spread the meringue on to the brownie layer, covering all the edges. Immediately place back in the oven and bake for 15 minutes or until the meringue is lightly golden.
Let cool completely and then cut into 12 squares. Store in an airtight container up to 2 days.


Makes 12 medium squares

Recipe: Kosher, Passover, Parve