SALTED CARAMEL COCOA BROWNIE with BURNT SWISS MERINGUE

Yield

Ingredients

SALTED CARAMEL
150g caster
25g unsalted butter
Large pinch flaked sea salt
125ml double cream

SWISS MERINGUE
3 large egg white
240g caster sugar
Pinch of salt
Pinch of cream of tartar


COCOA BROWNIES
300g unsalted butter, diced
225g caster sugar
225g light brown sugar
175g Guittard Cocoa Powder
1/2 tsp salt
1 tsp vanilla
4 large eggs
140g plain flour

Directions

For the caramel filling place the sugar into a medium saucepan and melt over medium heat until turned a dark rusty brown colour, stopping just before it starts to smoke. Remove from the heat and carefully pour in the salt and half the cream. The mixture will bubble violently so be careful and go slowly. Once the mixture has settled add the remaining cream followed by the butter. Place the pan back on the heat and cook another two minutes to thicken the caramel a little and ensure it is smooth. Pour into a jar and refrigerate until cooled and firm (this is best done at least a few hours in advance as the caramel will take a fairly long time to cool).

In a medium sized saucepan set over low heat, melt the butter, cocoa, salt and vanilla together. Once smooth remove from the heat and set aside for the moment. In a large bowl use an electric mixer to whisk together the sugars and eggs until slightly thickened and pale. Pour in the cocoa mixture and mix until smooth. Sieve over the four and fold together until combined.

Pour into a parchment lined 9x13 brownie pan and level out. Top with random dollops of caramel, about a teaspoon in size, using up the whole amount. This will look like a lot of caramel and it is, no one said this was a healthy recipe!

Bake at 180C (160C fan) for 30 minutes, or until a skewer inserted into the brownie comes out with a few moist crumbs attached. When it comes to a brownies nobody wants a dry brownie so it is best err on the side of caution, better to underbake a brownie then overbake it. Allow to cool for an hour or so before transferring to fridge for a few hours, this helps set the brownies and makes them easier to cut.

For the burnt meringue topping place all of the ingredients into a heatproof bowl and whisk gently over a pan of simmering water until the sugar has dissolved. Take from the heat and whisk on high speed until the meringue hold stiff glossy peaks. Spread over the brownies and brown with a blowtorch.  

Before the meringue is added the brownies can be kept in a sealed container for up to four days but once the meringue has been added these are best within a day so these are best made for a event where there will be lots of willing recipients.

https://www.guittard.com/in-the-kitchen/recipe-print/salted-caramel-cocoa-brownie-with-burnt-swiss-meringue