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1
Preheat oven to 325u00b0F and place mini crusts on a baking sheet.
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2
In a medium bowl, whisk melted butter, sugar, and vanilla. Add egg and whisk to combine.
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3
In a small bowl (I actually used a cereal bowl!), whisk flour, cocoa powder, salt, and coffee granules if using. Gradually add to wet ingredients, whisking (or stirring) briefly after each addition until just combined. Using a rubber spatula, stir in chopped chocolate.
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4
Divide batter evenly between crusts and bake for 20-25 minutes, or until a toothpick/tester comes out with moist crumbs attached.
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5
Transfer brownies to a cooling rack and let cool completely. Once brownies are cool, make meringue.
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6
For the meringue:
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7
In the bowl of a stand mixer, whisk egg whites and sugar.
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8
Place bowl over a pan of simmering water (make sure bowl does not touch water) and whisk until mixture reaches a temperature of 160u00b0F, or until sugar is completely dissolved and egg whites are warm to the touch, about 3-5 minutes.
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Transfer bowl to stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form and mixture is thick, glossy, and marshmallow-like in texture, about 5 minutes.
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Add meringue by placing mounds on each brownie and swirling around with a spoon. Using a kitchen torch, brown/toast the meringue. Alternatively, you can place under the broiler for about 30 seconds, until browned.
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11
Serve immediately (recommended!) or place in fridge and bring out 30 minutes to 1 hour before serving to allow the brownies to come to room temperature. Enjoy!
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12
See related blog post for additional notes and tips!
