Direction for the Fudge Brownies
 

• Preheat the oven to 350F°/175C°
   
• Grease and flour a 23 cm ( 9-inch) round springform pan and line the bottom with parchment paper.
   
• Sift in the all-purpose flour into a small bowl, add the espresso powder whisk to combine, and set aside for now.
   
• Put the 300 grams of chocolate and diced butter in a heatproof bowl over a pan of simmering water ( bain-marie) and leave to melt slowly. Chocolate should melt slowly- it burns easily. To be sure the chocolate doesn't get overheated and burn, it is always advisable to remove the bowl from the hot water before it is completely melted and then stir until it is entirely melted and smooth.
   
• While the chocolate and butter are melting, in a medium bowl, lightly mix the cold eggs, sugar, and vanilla bean paste together using a whisk just to combine.
   
• Remove the chocolate mix from the heat, pour the chocolate mixture into the egg mixture and whisk together quickly until just combined. ( do not overmix)
   
• Once incorporated, add the flour/espresso mixture, salt, and the 100 gram of chocolate pieces until just combined, and fold with a flexible spatula to ensure the batter is well mixed from the bottom up. ( do not overmix)
   
• Pour the mixture into the prepared springform and bake in the center of the oven until the brownies are glossy and just barely firm, 25 to 30 minutes, Do not overbake.
   
• After it is baked, it might still look underbaked, but it will firm up after it has been in the fridge.
   
• Allow the brownie to cool in the springform on a wire rack at room temperature until completely cool, then refrigerate for at least 5 hours, preferably overnight. If this brownies cake layer is not chilled long enough in the specified time after they come out of the oven, they will squash when you cut them into slices. 
   
• Without the coffee frosting, the brownies cake layer can be stored tightly wrapped in the refrigerator for up to 7 days.

Directions for the Coffee Meringue

• Note → I grind roasted coffee for the ultimate coffee flavor in my frosting; the coffee flavor is markedly more pronounced when your coffee is super-fresh. If you don't want to brew your own coffee for this recipe, dissolve 2 tablespoons instant coffee in 50-gram hot water to make the exact amount you´ll need for this recipe.
   
• Whip the inside of your bowl as well as the whisk attachment with a paper towel dampened with a little lemon juice to eliminate any trace of grease.
   
• Put the sugar, light corn syrup, cream of tartar, egg whites, a pinch of salt, and strongly brewed coffee into a medium bowl.
   
• Place the bowl over a small pot of simmering water. Heating the egg whites over a pot of simmering water relaxes their proteins, enabling them to whip up higher and more quickly; the sugar also dissolves, for a silky smooth consistency.
   
•  Start beating immediately at  → the lowest speed with an electric beater until the sugar is dissolved. ( this takes about 3 to 4 minutes )  If you want a smooth and glossy frosting always keep the mixer at low speed at all times until the sugar is totally dissolved.
   
• Be sure your sugar-egg white coffee mixture is hot enough to dissolve all the sugar granules, or you will end up with grainy frosting, To check if the sugar is dissolved, rub some of the egg white /sugar mixtures between your thumb and forefinger if it does not feel grainy anymore your sugar is dissolved.
   
• As soon as the sugar is dissolved, keep the bowl still over the simmering water, and beat on →medium-low speed until it is thick, glossy and tripled in volume, or until the mixture stands in peaks when the beaters are raised,  this takes about 5 to 7 minutes depending on the speed of your mixer. 
   
• Remove the bowl from heat, add the vanilla bean paste or pure vanilla extract and continue mixing at → medium-low speed until you are satisfied with the consistency of the coffee Meringue. ( about 2 to 3 minutes) Do not overbeat or the icing will become too stiff. I prefer mixing on the lowest speed as soon as the frosting thickens.
   
• Let cool, whisking often, The Coffee Meringue is best used right away, but it will keep covered at room temperature for up to 1 hour.
   
• Remove the cold fudge brownie from the fridge, use a knife loosen the sides of the springform and carefully remove the brownie from the springform, peel of the paper, and place the brownie cake layer on a cake stand or serving plate.
   
• Generously frost the top of the brownie layer with the coffee meringue using a spatula or a spoon making a swirling motion over the entire top of the brownie.
   
• Serve and enjoy.
   
• Store brownie leftovers in the refrigerator for up to 4 days, with coffee meringues it is best enjoyed the same day, you can always serve the coffee meringue on the side with each slice.