Preheat oven to 180 degrees. Line an 8 inch brownie pan, grease and flour.

Melt the butter and chocolate till smooth. Allow to cool slightly.

In a bowl, beat the eggs and sugar till fluffy. Beat in the vanilla.

Add in the melted mixture, sift in the all purpose flour and salt. Beat to combine.

Pour the batter into the prepared tin and bake for 10 minutes.

Meanwhile, whisk the egg whites and sugar till stiff. Sift in the cocoa powder, corn flour and coffee into the it, fold using a spatula without deflating the mixture.

Take out the brownies, and spread the meringue on top. Return back into the oven.

Bake for another 20 minutes or till the top looks set. Take out of the oven, allow it to cool in the pan for five minutes before gently lifting off the pan onto a rack.

Enjoy warm!