Salted Caramel Brownies & Toasted Meringue

My obsession with salted caramel continues…these delicious gooey brownies topped with toasted meringue has the best salted caramel surprise and is just a magical flavour combination.

If you want to make them in advance, bake the brownies and keep them airtight sealed and also make the caramel and store it in a jar in the fridge, keeping both ready until you’re ready to serve them (should preferably be within three days). Just top and toast the meringue when you’re ready to serve them and they’ll be absolutely perfect.

They’re great for parties or an any day treat really! No judgements here 🙂

Ingredients:

Salted Caramel
150g caster sugar (I used Natura Sugars Golden Caster Sugar)
25g unsalted butter
Large pinch of flaked sea salt
125ml cream

Brownies
300g unsalted butter, diced
225g caster sugar
225g brown sugar (I used the Natura Sugars Soft Light Brown Sugar)
175g cocoa powder
1/2 tsp salt
1 tsp vanilla essence/extract
4 large eggs, room temperature
140g flour

Swiss Meringue 
3 large egg whites
240g caster sugar
Pinch of salt
Pinch of cream of tartar

Method:

Salted Caramel:

  1. Place the sugar into a saucepan on medium heat and melt until it turns into a dark rusty brown colour. Remove the saucepan from the heat and carefully pour in the salt and half the cream. Pour the cream slowly and carefully as the mixture will bubble violently.
  2. Once the mixture has settled, add the remaining cream followed by the butter. Place the pan back on the heat and cook for another two minutes to thicken the caramel and ensure it is smooth. Pour into a jar and refrigerate until cooled and firm (NB: Because it takes a while to cool, make the caramel a few hours in advance)

Brownies:

  1. In a medium sized saucepan on low heat, melt the butter, cocoa, salt and vanilla together. Once the butter has melted, remove from the heat and set aside. In a large bowl, using an electric mixer, whisk together the sugars and eggs until slightly thickened and pale, approximately 2-3minutes. Pour in the cocoa mixture and mix until smooth. Sieve the four into the mixture and fold together until combined, careful not to overmix.
  2. Pour the brownie batter into a brownie pan, greased and lined with baking paper and smooth the top. Spoon teaspoon fulls of caramel randomly across the brownie surface, using all the caramel.
  3. Bake at 180C (160C fan) for 30 minutes, or until a skewer inserted into the brownie comes out with a few moist crumbs attached. Allow the brownies to cool for an hour or so before transferring to a fridge for a few hours, this will allow the brownies to set and easier to cut.

Meringue Topping:

  1. Place all of the ingredients into a heatproof bowl and whisk gently over a pan of simmering water or a bain marie until the sugar has dissolved. Remove the bowl from the heat, whisk on high speed until it forms stiff glossy peaks. Spread the meringue over the brownies and brown the top, using a blowtorch.

Finally cut into squares and enjoy!

 

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