1. Preheat oven to 350 degrees.  Line 8′ x 8″ square pan with parchment paper. Allow parchment paper to extend over sides of pans for easy removal from pan after baking. Lightly spray with cooking spray.

2. In mixing bowl add brownie mix, eggs, oil and water. Mix to blend. Pour into baking pan. Bake  35-37 minutes. Remove from oven and cool completely. Cover and chill in freezer while you make meringues.

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 whisk beat egg whites until soft peaks form. Add cream of tarter, beat a few seconds. Add vanilla.

4.     Gradually add granulated sugar to egg whites, beat until stiff peaks form.

5.     Gradually add confectioners and cocoa mixture, beat to blend. Not to worry 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.

Assemble Brownies

Cut brownies into 4-2 ½ inch circles using round cookie cutter for meringues. Frost each brownie top and base 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.