S'mores Brownies

Ingredients


For the Brownies:
125g of unsalted butter
125g of 70% dark chocolate 
3 large free range eggs, lightly whisked 
335g of caster sugar
115g of all purpose flour 
30g of unsweetened cocoa powder 
1 tsp of pure vanilla extract
Pinch of salt
Hand full of digestive biscuits or graham crackers

For the Italian Meringue:
3 egg whites
Pinch of salt
200g sugar
1/3 cup water

Directions:
Preheat oven to 356F (180C). Line a 21x31cm brownie pan or a square pan with a base of 20cm pan with parchment paper.

Over a water bath in a heat proof bowl, melt butter and chocolate. Let sit for 5 minutes to cool. Whilst cooling slightly crush your biscuits or crackers so that some texture is left and set aside.

In a large bowl, sift flour, cocoa powder, sugar and salt. Once the chocolate mixture is cooled add eggs and whisk vigorously. (Make sure mixture is not too hot in order to prevent eggs from cooking!) Finally, pour the wet mixture into the dry and mix until just combined.

Sprinkle your crumbly biscuits all over the pan and pour in the brownie mixture, carefully spread out and bake for 25-30 minutes or until a skewer inserted in the middle comes out almost clean. Let cool completely.

Once cooled make your Italian meringue. In a small sauce pan add sugar and water and bring to a boil. Put egg whites and a pinch of salt into the bowl of stand mixer, with the whisk attachment and start on a very low speed. Once the syrup is boiling, increase the speed to high and slowly in a non stop stream pour in the boiling hot syrup. Continue whisking on high for another minute or two and you should be left with a beautiful silky meringue!

Now cut you brownies into portion sized pieces and pipe on top with your luxurious Italian meringue! Slightly brown with a blow torch and you are done! I like to decorate mine with a drizzle of chocolate and a tiny bit of crushed biscuits! Enjoy!