Back in 2014 is when we introduced neighbor Kylie Mitchell. She was launching her eCookbook titled The Single Serving Cookie Cookbook on her blog, Yeah ImmaEatThat.
Since the release of her cookbook, Mitchell has been taking the online food blogging world by storm – follow her online @immaeatthat for updates – and even shares updates from local restaurant visits.
This week, Mitchell is sharing a recipe on her blog for Brown Sugar Meringue Layer Brownies.
In her most recent blog post, Mitchell shares her hate for meringue. She said she grew up tasting a flavorless cloud on pies and never cared for it; until recently trying a take from a friend that changed her perspective and gave her inspiration for this week’s post!
“A couple weekends ago my friend made bars very similar to these halfway cookie bars and they had meringue on top, and they were amazing,” she writes. “Mostly because the meringue had brown sugar whipped into it and it took on this gorgeous light tan (<–that was a Nacho Libre reference) hue and it had an awesome flavor. So it got me thinking…’what else could I adorn with that fabulous brown sugar meringue?’ And my mind gave me a resounding, “PUT IT ON BROWNIES!”’
Read more online at www.Immaeatthat.com
BROWN SUGAR MERINGUE LAYER BROWNIES
box of favorite brownie mix (+ ingredients to make brownies)
2 eggs whites
3/4 cup brown sugar, packed
Preheat oven according to brownie package directions. Make your brownie batter and pour into an 8×8 dish. Put in the oven. You will need to cook the meringue for about 25 minutes, so cook your brownies until they have 25 minutes left to cook. My brownie package said they took 45 minutes to cook, so I set a timer for 20 minutes. Then you take the brownies out and top with your meringue before returning to oven.
Use an electric mixer + whisk attachment to beat egg whites on medium speed. Once they turn foamy, add in brown sugar and beat on the highest speed until firm peaks form. Spread your creamy, dreamy brown sugar meringue on top of your brownies. Top dish with parchment paper or a silpat to keep meringue from getting scorched. Bake for 20 minutes, then remove parchment/silpat and bake for 5 more minutes. Let cool for a hot sec, then slice and serve with some ice cold milk 🙂