Salted Caramel Chocolate Meringue Brownie

• Vegetarian

• Refrigerated

  • 2 Egg whites, large
  • 3 Eggs

• Baking & Spices

  • 3/4 tsp Baking soda
  • 260 g Caster sugar
  • 1/2 cup Caster sugar
  • 65 g Cocoa
  • 1/4 tsp Cream of tartar
  • 150 g Dark chocolate
  • 45 g Flour
  • 1 Sea salt
  • 1 cup Sugar
  • 1/2 tsp Table salt
  • 3 tsp Vanilla
  • 1/2 tsp Vanilla essence

• Dairy

  • 235 g Butter, unsalted
  • 1/2 cup Cream

Found on thebrickkitchen.com

Description

Ingredients

• 150g unsalted butter
• 260g caster sugar (1¼ cups minus one tablespoon)
• 65 g cocoa (2/3 cup minus 1 tablespoon)
• 3 eggs
• 2 teaspoons vanilla
• 45 g flour (1/4 cup + 2 tablespoons)
• ¾ tsp baking soda
• 150g dark chocolate, roughly chopped
• 1 cup sugar (200g)
• 85g (6 tablespoons) unsalted butter, cubed
• ½ cup cream (120ml)
• ½ -1 tsp table salt (according to your tastes)
• 1 teaspoon vanilla extract
• sea salt for sprinkling
• 2 large egg whites
• ½ cup caster sugar
• ½ teaspoon vanilla essence
• ¼ teaspoon cream of tartar

Directions

• Preheat the oven to 160°C. Grease and line a 20cm square tin with baking paper.
• Melt the butter in a medium pot over low heat. Remove from the heat, stir in the caster sugar and cocoa until combined.
• Add the eggs, one at a time, stirring until the batter is smooth and glossy. Add the vanilla essence and combine.
• Sift over the flour and baking soda. Gently fold in.
• Add the chocolate and fold in to just combine.
• Bake for 30-40 minutes or until a skewer inserted comes out with a few crumbs. Make sure you aren’t just getting melted chocolate from one of the chocolate chunks!
• Leave to cool for at least an hour.
• To make the caramel, first measure out all the components so you are ready to go (it happens quickly!).
• Heat the sugar in a medium pot over medium-high heat, stirring constantly with a wooden spoon. It will form clumps and start to melt into an amber liquid - watch carefully, ensuring it doesn’t catch/burn.
• When it is melted and golden-brown, add the butter and whisk until combined (this may take a couple of minutes). Be careful as the caramel will bubble and steam vigorously.
• Drizzle in the cream slowly, again whisking constantly until fully combined (1-2 minutes). Remove from the heat.
• Stir in the vanilla and salt to taste. Leave to cool.
• Remove ⅓ cup of caramel and set aside - this is the caramel you will drizzle over the meringue. Pour the remaining caramel over the brownie, spreading out to make an even layer. Refrigerate for 2-4 hrs, until set. Leave in the fridge until ready to pipe the meringue on top.
• Add egg whites and sugar to the bowl of a stand mixer (or a heat proof bowl if using a hand beater). Place over a pot of simmering water, making sure the bottom of the bowl isn’t touching the water, and whisk constantly until warm and the sugar has dissolved - check this by rubbing a bit between your finger tips - you shouldn’t be able to feel any granules.
• Remove from the heat and add the vanilla and cream of tartar.
• Place in the stand mixer and beat for 6-7 minutes on high until thick, white and glossy.
• Spoon into a piping bag (or a ziplock bag with the corner cut off) with a round nozzle, and gently pipe over the brownie. (see pictures).
• Using a blow torch, gently torch the meringue peaks.
• Drizzle the torched meringue with the remaining salted caramel.
• Keep refrigerated in an airtight container.