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Salted Caramel Chocolate Meringue Brownie
Author: Claudia Brick
Ingredients
Brownie
  • 150 g unsalted butter
  • 260 g caster sugar (1 1/4 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)
  • 3/4 tsp baking soda
  • 150 g dark chocolate , roughly chopped
Salted caramel
  • 1 cup sugar (200g)
  • 85 g (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
Meringue
  • 2 large egg whites
  • 1/2 cup caster sugar
  • 1/2 teaspoon vanilla essence
  • 1/4 teaspoon cream of tartar
Instructions
Brownie
  1. Preheat the oven to 160°C. Grease and line a 20cm square tin with baking paper.
  2. Melt the butter in a medium pot over low heat. Remove from the heat, stir in the caster sugar and cocoa until combined.
  3. Add the eggs, one at a time, stirring until the batter is smooth and glossy. Add the vanilla essence and combine.
  4. Sift over the flour and baking soda. Gently fold in.
  5. Add the chocolate and fold in to just combine.
  6. 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!
  7. Leave to cool for at least an hour.
Salted Caramel
  1. To make the caramel, first measure out all the components so you are ready to go (it happens quickly!).
  2. 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.
  3. 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.
  4. Drizzle in the cream slowly, again whisking constantly until fully combined (1-2 minutes). Remove from the heat.
  5. Stir in the vanilla and salt to taste. Leave to cool.
  6. 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.
Meringue and to finish
  1. 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.
  2. Remove from the heat and add the vanilla and cream of tartar.
  3. Place in the stand mixer and beat for 6-7 minutes on high until thick, white and glossy.
  4. 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).
  5. Using a blow torch, gently torch the meringue peaks.
  6. Drizzle the torched meringue with the remaining salted caramel.
  7. Keep refrigerated in an airtight container.