For about 10 servings you need one hour and:
- 6 tbsp unsalted butter
- 10 crackers, broken into pieces
- 2 tbsp crystal Sugar
- 1/8 tsp. salt
- 1/4 cup unsweetened cocoa powder
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/2 cup unsalted butter, cut into pieces
- 300 g bittersweet chocolate, coarsely chopped
- 1 1/2 cups granulated sugar
- 3/4 tsp. salt
- 1 tsp. vanilla extract
- 3 large eggs, at room temperature
- 3 large egg whites, at room temperature
- 2/3 cup granulated sugar
- salt
- 1/4 tsp. cream of tartar
- 1/2 tsp. vanilla extract
How to make it:
- Preheat the oven to 180°C. Butter a pan. Line the pan with parchment paper.
- In the blender, process the crackers, sugar and salt. Add the butter and work a little more to combine. Press the mixture into the bottom of the pan and bake for 10 minutes. Let cool for at least 12 minutes.
- Sift the cocoa and flour. Put it aside. In a microwave-safe bowl, melt the butter and half the chocolate in 30-second intervals, stirring in between, until melted and smooth.
- Beat in the sugar, salt and vanilla. Add the eggs, one at a time, waiting for each one to come together before adding the next egg. Add the flour mixture and work until smooth, then add the remaining half of the chocolate.
- Pour the batter into the pan and spread evenly over the base. Bake 35 to 40 minutes until a toothpick inserted in the center comes out clean. Let it cool for 1 hour and then transfer it to a plate.
To make the meringue:
- Beat the egg whites and sugar in the mixer bowl. Set the bowl over a pot of simmering water and stir until the mixture is warm to the touch and the sugar is completely dissolved, about 1 1/2 to 2 minutes. Add 1/8 teaspoon salt and cream of tartar and beat on medium-high speed for 2 minutes. Increase the heat and beat again until stiff and the meringue is still slightly warm, 2 to 3 minutes. Add the vanilla.
- Spoon the meringue over the brownie and work the spoon to create shapes and cover the surface of the brownie.
- With a blowtorch pass quickly over the surface of the meringue until the desired doneness and color is achieved. Serve immediately and cut with a slightly wet knife, wiping between slices.
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I am Terrance Carlson, author at News Bulletin 247. I mostly cover technology news and I have been working in this field for a long time. I have a lot of experience and I am highly knowledgeable in this area. I am a very reliable source of information and I always make sure to provide accurate news to my readers.