Super Fudgy Chocolate Brownies
45 min
We make these at least once a month — crispy outside, soft in the middle. Using both cocoa and melted chocolate makes all the difference.
dessertbakingsnack
Meringue Devils
Spooky little Halloween meringues — crispy, airy, and almost too cute to eat. Makes about 30 devils per batch.
Instructions
- 1
Rub the inside of your mixing bowl with a little salt and a few drops of lemon juice — this helps the whites whip up properly. Add the egg whites and a third of the sugar, then whip on medium-high speed. Add the rest of the sugar gradually as you go.
- 2
Once the meringue is stiff and glossy, scoop out a quarter of it into a small bowl. Stir the red food colouring into the large bowl of meringue, and the black food colouring into the small bowl. For best results, use a paste or thick gel colour so the meringue stays stiff after colouring.
- 3
Transfer the meringues into two piping bags — the red into one with a medium round tip (no. 7.5), the black into one with a small round tip (no. 4.5). Pipe devil shapes onto a baking tray lined with parchment paper. Start with the red, then pipe two little horns on each one using the black.
- 4
Put the tray in the oven at 60–70 °C for about 2 hours until the meringues are fully dried out.
Per average serving
34
Calories
kcal
1.1
Protein
g
7.6
Carbs
g
0
Fat
g
0g
Fiber
7.6g
Sugar
33mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
34
Calories
kcal
1.1
Protein
g
7.6
Carbs
g
0
Fat
g
0g
Fiber
7.6g
Sugar
33mg
Sodium
Tips from the kitchen
- Make sure your bowl is bone dry before you start. Any grease or water and the whites won't get stiff, which is why we rub it with salt and lemon first.
- Stick to paste or gel colouring like the recipe says. Liquid colour adds water and your stiff meringue goes runny, so the devils lose their shape on the tray.
- Add the sugar in stages, not all at once. Whip until you can rub a bit between your fingers and feel no grit, then you know it's stiff and glossy enough to pipe.
- Pipe the red bodies first and let them sit a minute before adding the black horns. The horns hold their pointy shape better when the base isn't sliding around.
- Low and slow is the whole trick at 60 to 70 °C. If they're sticky or chewy at 2 hours, leave them in longer. They should lift cleanly off the parchment when done.
Ways to vary it
- Swap the colours if you want little ghosts instead of devils. Keep the meringue white and just pipe small dots of black for eyes.
- You can split the red batch and tint half orange for a mix of devils and pumpkins on the same tray.
- If you like a bit of flavour, fold a tiny pinch of cocoa or a drop of peppermint into the meringue before piping. Keep it minimal so the whites stay stiff.
Storage & leftovers
These keep for about two weeks in an airtight container at room temperature, not the fridge, since the fridge softens them with moisture. Don't freeze them, they turn sticky once they thaw. No reheating needed, eat them straight from the tin.
What to serve with it
Set them out on a Halloween dessert table next to a bowl of dark chocolate or some hot cocoa. They're light, so they go well after a heavier dinner.
UC
By Untrained ChefPublished 27 April 2026 · Updated 11 July 2026
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