Twice Baked Bitter Chocolate Oregano Meringue Brownies (Apocalypse Brownies)

Is it a Brownie or a Meringue? Yer Nay Wrang, it’s a Brownie a) you would have to be Scottish to get that joke b) you would have to be my dad, he is the only one that finds it vaguely funny….

But these, friends, are what your life has been building up to. Fudgy, gooey bitter chocolate brownie, laced with a herbaceous kiss of oregano, twice baked and topped with a chewy, cracked meringue.

Apocalypse not for their black as night appearance, but, if the end of the world is nigh, you will find me, hugging my knees, rocking in a corner, eating an entire batch of these, knowing that I died one happy girlie….

The Bitterness relies on using Black Cocoa, the kind used in the infamous Oreo. It can be found easily online but substitute regular Cocoa for a more brunette hue.


Brownie Layer

200g Dark Chocolate 70-80% Cocoa

100g Unsalted Butter

1 Sprig Fresh Oregano

4 Eggs, large

100g Light Brown Muscovado Sugar

150g Golden Caster Sugar

100g Plain Flour

50g Black Cocoa Powder

1 tsp Baking Powder

1 tsp Sea Salt flakes

Meringue Layer

4 Egg Whites, large

225g Caster Sugar

1 tsp Vanilla Extract

1 tsp Cornflour

50g Black Cocoa Powder


1. Grease and line a 9”x 9” Brownie pan with baking paper. Set aside in the fridge and preheat the oven 160C Fan.

2. Add the butter and the oregano to a small pan and melt. Allow to cool and infuse. You are looking for a faint waft of oregano not a string flavour.

3. Once cool, remove the oregano and add the chocolate. Melt over a very low heat and stir to combine. Set aside.

4. Meanwhile, add the eggs and both sugars to a stand mixer and whip until light and frothy. Gently pour over the chocolate and fold in with a spatula, taking care not to lose too much air.

5. Sift over the flour, baking powder and cocoa and fold in until just combined. Finally fold in the salt flakes.

6. Pour into your prepared tin and bake for 15 minutes. The top should form a thin film.

7. Meanwhile whip the egg whites in a clean bowl to soft peaks. Slowly add the sugar, 1 tbsp at a time, allowing the previous addition to dissolve before adding the next. Whip to a glossy meringue before folding in the vanilla, cornflour and cocoa.

8. Very carefully spoon this over the brownie, taking care of the delicate top. Smooth over with an offset spatula and return to the oven for 25 minutes. It will puff up.

9. Remove from the oven and allow to cool completely in the pan. It will deflate and crack but that is the beauty.

10. Once completely cool, cut into (large) chunks and serve, preferably with a huge dollop of vanilla ice cream or Chantilly.