• Preparation Time 20 minutes
  • Baking Time 62 minutes
  • Makes 16 servings
  • Freezing Brownies Without The Meringue


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Brownies
  • 1 1/4 cups semi-sweet chocolate chips
  • ¾ cup butter
  • 3 eggs
  • 1 1/4 cups granulated sugar
  • 1 tsp vanilla extract
  • 1 cup Robin Hood® Original All Purpose Flour
  • ¾ tsp baking powder
  • ¼ cup semi-sweet chocolate chips
  • Meringue
  • 4 egg whites
  • 1 cup granulated sugar
  • 1 tbsp corn starch
  • 16-20 semi-sweet chocolate chips

Serving Size: 16 servings


Serving Size: 16 servings

  • Preheat oven to 350ºF (180ºC). Grease a 9” (24 cm) spring form pan.
  • Brownies: Melt chocolate chips with butter in top of a double boiler. Reserve.
  • Whisk eggs with sugar and vanilla in a large mixing bowl. Beat in chocolate and butter mixture. Stir in remaining ingredients.
  • Pour mixture into prepared pan.
  • Bake in preheated oven for 45 to 50 minutes. Remove from oven.
  • Meringue: Once brownies are made, beat egg whites using mixer at high speed until soft peaks form. Slowly beat in sugar, continuing to beat until stiff peaks form. Gently fold in corn starch. Spoon 1 cup (250 mL) meringue over baked brownies. Place remaining meringue into piping bag with a ½” (2.5 cm) plain tip, or place in heavy plastic bag and cut a ½” (2.5 cm) hole in one corner. Pipe about 8 to 10 ghostly shapes over the prepared brownies. Add chocolate chips to the meringue for eyes.
  • Bake again in preheated oven for 10 to 12 minutes or until meringue is lightly browned.


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