There’s chocolate brownies and then there’s the ultimate chocolate brownie, this is one of them. Yes, it is a bit more work with the addition of the salted caramel and meringue topping but I can guarantee that you will have your family and friends ask for this recipe time and time again!
I discovered this recipe from The Brick Kitchen about 6 years ago and if you want to see the step-by-step instruction you can go here.
- • Brownie
- 150g x unsalted butter
- 260g x caster sugar
- 65g x cocoa powder
- 3 x eggs
- 2 tsp x vanilla
- 45g x flour
- ¾ tsp x baking soda
- 150g x dark chocolate , roughly chopped
- • Salted caramel
- 200g x sugar
- 85g x unsalted butter, cubed
- ½ cup x cream
- ½ -1 tsp x table sea salt
- 1 tsp x vanilla extract
- Maldon salt for sprinkling
- • Meringue
- 2 x large egg whites
- 115g x caster sugar
- ½ tsp vanilla extract
- ¼ tsp x cream of tartar
- For the brownie, 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 combined.
- 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.
- 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 1/3 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.
- For the meringue, 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.
- Using a blow torch, gently torch the meringue peaks.
- Drizzle the torched meringue with the remaining salted caramel.
- Keep refrigerated in an airtight container.
Tip : You can replace the Creme of Tartar with a ½ tsp lemon juice or white vinegar.