for the brownies-
-1 stick unsalted butter
-8 ounces semisweet chocolate, chopped
-1 cup granulated sugar
-1/2 tsp fine salt
-3 large eggs
-3/4 cup all-purpose flour, spooned and leveled
for the meringue-
-4 ounces semisweet chocolate, chopped
-1 tbsp cornstarch
-4 large egg whites
-cream of tartar
-1 cup superfine sugar (I ran granulated sugar through the food processor)
-1/4 tsp peppermint extract
1. To make the brownies, preheat the oven to 350F and spray a 9-inch springform pan with cooking spray. Set aside.
2. Set a medium heatproof bowl over a saucepan of simmering water. Add chocolate and butter to the bowl and stir frequently until almost melted. Remove bowl from heat and continue stirring until totally melted. Whisk in granulated sugar and salt, followed by the eggs. Gently whisk in flour, just until smooth. Pour batter into prepared pan and bake for 20 minutes.
3. While brownies are baking, make meringue. Combine chocolate and cornstarch in a small bowl and set aside. Whisk egg whites and a pinch of tartar with a mixer on high until frothy. With the mixer still running, slowly add superfine sugar and continue whisking on high for about 6 minutes, until stiff, glossy peaks form. Fold in chocolate mixture and peppermint extract.
4. Spread meringue on top of cake with an offset spatula. Bake for 25-27 minutes, until meringue is lightly browned and cracked on top. Allow to cool on a wire rack for 10 minutes before running a knife around the edge and removing the ring. Cool completely before cutting into slices.