Salted Caramel Chocolate Meringue Brownies

I have finally found a way to get something out of that commute to the hospital. Podcasts. Or TedTalks, more specifically. 15 minute segments of interesting, original ideas, presented from the unique perspectives of experts in those fields, who more often than not are captivating public speakers. Perfect for the 45 minutes sitting in the car when I might otherwise be flicking mindlessly through peak-hour radio shows and adverts. And I’m not forcing myself to listen – this isn’t a microbiology channel, or a way of studying by listening to a podcast on the treatment of heart failure – it is what I might choose to watch if I had a few more hours spare in the evening.

Already, I’ve learnt that my procrastination habit might really be sign of innate creativity (I wish). But in the talk “The surprising habits of highly original thinkers”, Adam Grant details his psychology experiments where they discovered that the most creativity is generated by people who don’t complete the task set them straight away: they start early, but take almost until the due date to finish, leaving it churning away in the back of their mind for the longest period. However, this doesn’t mean you should wait until the night before to start something…because you will be so stressed and rushed that you won’t have much creativity then either! And you should always doubt your ideas – because when have doubt, you will go onto make improvements and refinements, searching for a better option. Kind of counterintuitive.

I never thought conversation was something that should be studied, but Celeste Headlee (the award-winning radio host) convinced me in ’10 ways to have a better conversation’. One of her points was that we have an overwhelming habit of thinking of something – an anecdote, something from our day, something sparked by what someone said 2 minutes ago – and then not really listening anymore until we say our bit. We then become “just two people shouting out barely related sentences in the same place”. Maybe a little extreme, but you get the gist. It happens to me, it has happened to people talking to me, it happens in TV interviews and on radio – and I had never really noticed it as a issue. Because you stop listening properly.

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.

Read more please visit : www.thebrickkitchen.com

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