Brownie batter:

400g (dairy free) dark chocolate

120g coconut oil

200g caster sugar

60g cocoa powder

6 ea eggs, room temp

1 tbsp pure vanilla extract

1/2 tsp kosher salt

1 tbsp instant coffee or espresso powder

1 cup hot water

1/4 tsp chili or cayenne powder

250g AP flour

Marshmallow Meringue:

4 ea egg whites

300g caster sugar

1/2 tsp cream of tartar

2 tsp pure vanilla extract

Methodology (Brownies):

Preheat oven to 350 degrees F

Prep pans with parchment or baking spray

Melt chocolate and coconut oil in bain marie

Sift in sugar, cocoa powder, and salt

Whisk eggs in separate bowl and then add to batter

Add coffee and vanilla

Sift in flour, incorporate well until no clumps remain

Bake 20 mins (per pan) bake time varies*

Methodology (Marshmallow Meringue:):

Combine all ingredients in heat proof bowl

Heat mixture over pot of simmering water

Stir constantly until sugar melts (140 degrees F)

Transfer to stand mixer and whip at med speed until room temp (5-7 min)

Garnish:

Top cooled brownies with meringue

Use broiler or hand held torch to toast

Cut into squares, drizzle with chocolate before service

*Serve with coffee cocktail

ENJOY

Heaven & Hell Brownies