Recipe by Louise Gough

This Gooey S’more Brownie Traybake is the ultimate indulgent bake, with a buttery shortbread base, rich gooey brownie, a layer of golden caramel and a fluffy toasted Salted Caramel Whipping It Up meringue on top.

Packed with delicious layers and plenty of gooey goodness, it’s the perfect traybake for any s’mores lover.

Ingredients (makes 12)

Shortbread 

70g Caster sugar 

230g Plain flour 

140g Butter (room temp)

1 tsp Vanilla Just Flavour 

Caramel

1x 200g Can condensed milk 

225g Syrup 

115g Sugar 

190g Butter 

Brownie

240g Butter 

200g Egg (Approx 4 medium eggs)

440g Caster sugar

260g Dark Chocolate 

180g Plain flour

Meringue 

250g Salted Caramel Whipping It Up

70g Tepid water

Method 

1. Line a traybake tin or foil with baking parchment.
2. Put all of the shortbread ingredients into a bowl and rub together to form a crumb.
3. Pour all of the crumb into the traybake tin and press down firmly.
4. Then spike the bottom with a fork.
5. Bake for 12 - 14 mins at 180°C until light brown and not shiny. 
6. While the shortbread is cooking make your brownie.
7. In a large bowl add dark chocolate and butter. 
8. Microwave until melted, mix until butter and chocolate are combined.
9. Add sugar then mix thoroughly with a danish dough whisk or a spoon.
10. Add flour and mix until included. 
11. Add eggs mix until just combined.
12. Ensure you have mixed thoroughly (it is easy to leave bits on the bottom).
13. Remove shortbread from oven and reduce temperature to 150°C.
14. Top the shortbread with the brownie mix, then bake for 40 mins.
15. This is a soft gooey brownie so it should still jiggle slightly when you take it out.
16. Using a cake smoother press the top to ensure it is completely flat.
17. Leave to cool. 
18. To make the caramel, add all the ingredients, except the condensed milk, into a sauce pan and leave to gently melt.
19. Bring to the boil, then take off the heat and add your condensed milk while stirring.
20. Stir continuously at a high temperature until it reveals a rich golden caramel colour. 
21. Put aside to cool slightly.
22. Add to the top of your cooled brownie and level and refrigerate. 
23. For the meringue place your Whipping It Up and tepid water into your food mixer.
24. Mix for a minute while scraping down sides.
25. Mix on high for 8 minutes until you have a silky, shiny and thick meringue. 
26. Add the meringue then add a swirly pattern on top.
27. Toast the top with a blow torch or carefully grill.
28. Wait until completely cool before you cut this up, preferably overnight.