Brownie Meringues Recipe

A Meringue Brownie with Caramel Cashew Sauce satisfies every palate that loves chocolate, caramel and cashews!  Nothing gets better than this, except for maybe chocolate ice cream with hot fudge sauce and cashew caramel sauce.  Who doesn’t love brownies, chocolate and caramel? 

To serve it up sassy,  drizzle a rich caramel sauce with whole cashews over the individual desserts.  You can make the meringues any size you desire, just cut the brownie to fit the meringue.


Meringue Brownie- Cashew Caramel Sauce Recipe



18x8 inch  baked brownies- use favorite mix or recipe

1 cup chocolate frosting, purchased or home-made

Chocolate Meringue

½ cup confectioner’s sugar, sifted

1 ½ tablespoons unsweetened special dark cocoa

2 egg whites, room temperature

¼ cup granulated sugar

Cashew Caramel Sauce

½ cup purchased caramel sauce

½ cup whole cashews


For Meringue and Cashew Caramel Sauce

  1. Preheat oven to 225 degrees.  Line a baking sheet with parchment paper. Trace 8- 2 ½ inch round cookie cutter size on to parchment paper. Turn paper over. Set aside
  2. In small bowl, sift confectioners sugar with cocoa, set aside.
  3. In large mixing bowl, using wire wisk, beat egg whites until soft peaks form.
  4. Gradually add granulated sugar to egg whites, beat until stiff peaks form.
  5. Gradually add confectioners and cocoa mixture, beat to blend. Peaks will be lost.
  6. Spoon mixture into zip lock bag, close bag, clip one end to 1/8 inch, pipe circles onto parchment paper.
  7. Bake meringues in oven for 20- 25 minutes or until firm. Open oven door slightly and cool completely.
  8. In small bowl, combine cashews with caramel sauce. Set aside.


 To Assemble: Cut brownies into 4 -2 ½ inch circles using cutter for meringues. Frost each brownie top with chocolate frosting.  On serving plate, layer one meringue upright, brownie round, top with meringue.  With spoon drizzle cashew caramel sauce over meringue brownie dessert.

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