Caramel, walnut, and meringue cake

Brownie with caramel, nuts, and meringue

It's one of those cakes I often return to. Sometimes I crave something substantial, with lots of chocolate, and I already have all the ingredients in the kitchen. This recipe is a mix between a family dessert and something a bit more sophisticated, but without any hassle or difficult steps to follow. I've baked it many times in a small pan (35 x 20 cm, that's what I use), and sometimes I've left the meringue a bit softer because the cake and caramel are already quite sweet.

Quick info

Total time: about 1 hour and 10 minutes
Preparation time: 20-25 minutes
Baking time: 40-50 minutes + 5 minutes for meringue
Servings: 10-12
Difficulty: medium
Recipe type: chocolate cake, homemade dessert

Ingredients

For the brownie:
- 170 g soft butter
- 5 egg yolks
- 130 g brown sugar
- 100 g melted chocolate (any type, I use dark)
- 1 cup sweet milk (approx. 200 ml)
- 250-280 g flour
- 1 packet baking powder
- 3 tablespoons cocoa powder
- vanilla seeds
- 1 cup coarsely chopped nuts (make sure they are shell-free)

For the caramel:
- 6 tablespoons brown sugar
- 50 g cream
- 70 g butter
- 1 cup chopped nuts (also coarsely)

For the meringue:
- 5 egg whites
- 5 tablespoons white sugar
- a pinch of salt

Instructions

1. Prepare the brownie mixture.
Mix the soft butter, brown sugar, and vanilla seeds well until fluffy. Add the melted chocolate and cocoa, continue mixing. Then add the egg yolks one by one and homogenize.

2. Incorporate the liquids and dry ingredients.
Gradually pour in the milk, in 3-4 batches, mixing after each addition to incorporate well. Add the chopped nuts. Finally, add the flour and baking powder, mixing until homogeneous. Do not overbeat after adding the flour.

3. Pour the mixture into the pan.
Prepare the pan with baking paper and pour in the batter. Smooth the surface.

4. Bake the brownie.
Place the pan in the preheated oven at medium heat. Bake for 40-50 minutes, until it passes the toothpick test or the surface is firm to the touch. Do not open the oven in the first 30 minutes.

5. Prepare the nut caramel while the brownie is baking.
Put the brown sugar in a saucepan over medium heat. Let it melt, stirring gently with a wooden spoon, until the sugar turns to caramel. Carefully add the cream; it will sizzle. Stir to homogenize, then add the butter and continue whisking until it binds. Finally, add the chopped nuts and let the caramel cool. The consistency should be more fluid so it can be easily poured over the cake.

6. Whip the meringue.
Put the egg whites in a clean bowl with a pinch of salt and whip until stiff peaks form. Add the sugar, one tablespoon at a time, and continue mixing for at least 15-20 minutes, until the meringue is shiny and firm. I use a bit less sugar so it doesn’t turn out too stiff, as the rest of the cake is sweet.

7. Assemble and bake with meringue.
After the brownie is baked, let it cool for 10-15 minutes. Pour the nut caramel while it is still slightly warm so it can spread and penetrate a bit into the cake. Level it. On top, add the meringue, spreading it gently with a spatula.

8. Brown the meringue.
Put the pan back in the oven at a higher heat for another 5 minutes, just enough to lightly brown the meringue on top. Keep an eye on the oven; it can color quickly.

9. Let cool and decorate.
Take the cake out of the oven and let it cool completely in the pan. Only after it has cooled down well do you take it out, cut it, and sprinkle chocolate flakes on top (optional). Portion as desired.

Why I make this recipe often

It's the kind of cake that keeps you full, has an intense chocolate flavor, and doesn't require expensive ingredients. It keeps well at room temperature for a day or two and is perfect when you have guests or want something substantial for dessert. The nuts and caramel add texture, while the meringue balances the chocolate part.

Tips and variations

Tips

- Be careful with the nuts, ensuring they are shell-free.
- The meringue will be firmer with more sugar, but I prefer the softer version; otherwise, it’s too sweet combined with the caramel.
- The caramel should not be thick; otherwise, it won’t spread well over the cake.
- The recommended pan is a small one (35 x 20 cm); do not use a large pan, or the cake will be too thin.

Substitutions

- You can use white sugar instead of brown sugar; it won’t affect the texture, just the taste will be slightly different.
- If you don’t have cream for the caramel, liquid cream will work as well.
- The chocolate can also be milk chocolate if you don’t want an intense cocoa flavor.

Variations

- It can be made without meringue, just with caramel and nuts, for a quicker version.
- The nuts can be replaced with hazelnuts or almonds, after lightly toasting them first.
- A little coarse salt can be added over the caramel for a more pronounced contrast.

Serving ideas

- It can be easily portioned after it has completely cooled.
- It goes well with coffee or cold milk.
- For decoration, you can sprinkle some chocolate flakes or a little cocoa powder on top of the meringue.

Frequently asked questions

1. Can I leave the meringue uncooked?
No, it’s better to brown it for 5 minutes in the oven; otherwise, it remains too raw and collapses when cut.

2. What do I do if I don’t have vanilla seeds?
You can use vanilla extract or vanilla sugar, adjusted to the amount.

3. Can I use a round pan?
Yes, but the baking time may change, and the cake will be higher in the center.

4. Can the nuts be toasted beforehand?
If you want a more intense flavor, yes. It’s not mandatory, but it gives extra aroma.

5. Can it be made with gluten-free flour?
Probably, but the texture will be different; I haven’t tried it yet.

Nutritional values

Approximately, one serving has about 350-400 kcal, with 18 g of fat, 40 g of carbohydrates, and 7 g of protein. The caramel and butter increase the caloric intake. It’s quite a filling dessert, so a small slice is sufficient. The values are indicative and may vary depending on the ingredients.

Storage and reheating

It can be kept at room temperature, covered, for 1-2 days. The meringue starts to soften if it stays longer. I do not recommend storing it in the fridge, as it hardens and the caramel does as well. There is no need to reheat it; the cake is served at room temperature. If you have leftovers, a slice can be placed in an airtight container, but the meringue will soften.

 Ingredients: pt brownie: 170 g soft butter, 5 egg yolks, 130 g raw sugar, 100 g melted chocolate, 1 cup sweet milk, 250 - 280 g flour, 1 baking powder, 3 tbsp cocoa powder, vanilla seeds, 1 cup coarsely chopped walnuts. pt caramel: 6 tablespoons raw sugar, 50 g cream, 70 g butter. pt meringue: 5 egg whites, 5 tbsp white sugar, 1 pinch of salt.

 Tags:  brownie chocolate brownie