Who says you need to miss out on the ooey gooey chocolate goodness of a great brownie just because it’s Passover? This brownie is delectable year-round, especially when you top it with sweet, torched meringue and a coconut caramel sauce!
Start by beating the eggs with a mixer or whisk. One by one, add the other batter ingredients, mixing after each addition until combined. Don’t overmix.
Bake at 350 degrees Fahrenheit for 35 minutes. Take it out of the oven even if it doesn’t look set – don’t overbake! Allow to cool.
Whip egg whites on high with cream of tartar until stiff peaks form, gradually adding in the sugar as they firm up. Add vanilla at the end and mix to combine.
Fill a piping bag with the meringue and pipe directly onto cooled brownie. For added effect, toast with a blowtorch or under a broiler, watching very carefully to make sure it doesn’t burn.
Combine coconut milk, coconut sugar, salt, and vanilla in a small sauce pan over a medium heat. Mix until it’s well combined and lower flame, keeping it on a simmer for about 10–15 minutes, until it reduces to a syrup consistency.
Once reduced, remove from heat. For easy decorating, pour into a squeeze bottle.