Pavlova Brownies Dessert

Oh my goodness it feels like forever since the last time I blogged. Well, brace yourself because I do have some special treats coming up for you and one of them being my Pavlova Brownies Dessert!!!!! Pavlova has been a staple dessert in many australian homes, purely because it is light, typically made with fruits and fresh cream and great for the warm weather that we constantly have. However, ofcourse I decided to take things one step further and build a decedant, indulgent dessert for a friends Bridal shower. 

Now sometimes in life, time seems to get the better of me and for the pic above I ended up getting a store bought pavlova base. Nothing wrong with doing this, but if you have the time bake it at home, it is so much fun and completely satisfying when you see the end result!!! :) I will share with you the recipe I tend to use for both my pavlova bases and meringue nests. 

For the Pavlova/meringue nests 

6 eggs seperated

270g castor sugar

Corn flour to sprinkle on foil 

Melted Butter to brush onto the foil 

1/2 Tsp Vanilla extract

1 Tsp White Vinegar 

For the Brownie

250g butter

2 cups caster sugar

4 eggs

1 1/2 cups plain flour

3/4 cup cocoa powder and alittle extra for dusting

1 1/2 Tsp vanilla essence

100g brown milk chocolate squares (baking chocolate)

100g white chocolate squares (baking chocolate) 

20x30cm baking pan (greased and lined with baking paper) 

500g of whipped cream 

For the chocolate sauce you could use nutella (warm slightly in the microwave to create a "sauce") or 200g of dark chocolate which you can melt over a water bath.

For the White chocolate noodles, use 200g of tempered white chocolate. Take a piping bag and pipe the tempered chocolate into a bowl filled with tap water and ice cubes. You will see the chocolate starting to form noodles straight away. (I will upload images and possibly a video of this demo shortly to show you how to correctly temper chocolate and pipe to create the noodles) 

Extra White chocolate 200g if you are going to make the dessert hours before guests arrive (see how to assemble (below) for more details) 

Method: - 

For the Pavlova 

Line a baking pan with foil, use a 9 or 10 inch pan to draw a circle as a guide for placing  the meringue. Brush the foil with melted butter and dust with cornflour, remove any excees corn flour. Preheat the oven to about 120 degrees. 

Using an electric mixer, whisk the egg whites till soft peaks are formed and gradually add the sugar. You basically have to whisk until you can feel a smooth texture, if you can feel sugar particles keep whisking. You will know you have the right consistency once you have a smooth glossy texture and if you can hold the bowl over your head and not have anything fall out, you have mastered the art of meringue making!!!! Becareful though because if you havent the mixture might be all over you. :) 

Once you have achieved the right texture, spoon the meringue this into your circle, smooth the sides and the top and place into the oven for approx 2 hours until the pavlova is dry to touch. When it is completely cold then move it to a serving tray and decorate. 

For the Brownies

Preheat the oven to 180 degrees. Melt the butter in a medium sized saucepan over a medium heat. Once melted remove from the heat and add the sugar. 

Make sure that your mixture has cooled somewhat before you add the eggs, as you really don't want your eggs to start to scramble in the mix. Add the eggs one at a time until you achieve a thick yet glossy mix. 

Add the vanilla, cocoa powder and plain flour to the egg mix. Add all the white chocolate squares and half of the brown milk chocolate squares and mix. Pour this into your baking pan which has been lined. 

Now, place the rest of the brown milk chocolate squares at random places on the brownie mix. This will start to partially melt when you bake your brownies. Place into the oven for approx 30 minutes. Test using a skewer. Once your brownies have cooked and cooled down you can cut them into squares. 

How to assemble: - 

Place the pavlova onto a serving platter. Place whipped cream onto the base of the pavlova (if you are making this hours before your function, you might want to melt chocolate and pour this over the top of the pavlova, let it set before adding the whipped cream, the reason being is you don't want to have a soggy and collapsed pavlova) The hard chocolate will prevent this from happening. Place the chopped brownies all over the top of the whipped cream, make sure you use the whipped cream as a "glue" to hold the brownies in place. Place the chocolate noodles and then the fun part, drizzle with the melted chocolate sauce. Enjoy, Enjoy, Enjoy!!!! Your Guests will go completely nuts for this dessert!!!! Much love as always CC :)