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Makes: 3 tin cans
Preparation and cooking time: 3 hours


Edible Brownie Batter Base:
1 cup butter, melted
½ cup brown sugar
¼ cup sugar
½ tablespoon vanilla extract
2 cups crushed tablea
1 cup cream
1 cup flour
1 teaspoon salt

10 pieces egg yolks
1 can condensed milk
1 teaspoon vanilla extract
Chocolate ice cream

½ + ⅓ cups sugar
1/4 cup + 2 tablespoons water
10 pieces egg whites
1 teaspoon cream of tartar

Chocolate powder, for dusting


Edible Brownie Batter Base:
1. In a pan over medium-low heat, toast the flour for 5 – 10 minutes, until pale golden. Set aside.
2. In a pan over medium heat, melt tablea in cream.
3. In a bowl, cream together butter and sugars until pale, creamy and sugars are melted. Add tablea and vanilla then whisk for a few more minutes. Add salt and cooked flour then mix until well combined.
4. Place brownie batter on the bottom of a tin can or a freeze-proof serving dish. Cool until set.

1. In a double boiler, combine egg yolks and condensed milk over medium heat until thick.
2. Remove from heat and quickly whisk in vanilla until well combined and smooth. Cool and pour over the tin can or freeze-proof serving dish with the brownie batter base. Cool until set.
3. Once set, add a layer of chocolate ice cream. Place in the freezer to set.

1. In a pot, melt sugar with the water. Swirl pot until the sugar has melted. Let it simmer until thick and golden (until 120 degrees C).
2. While sugar is melting, beat egg whites until frothy in a bowl. Add cream of tartar and whisk until soft peaks.
3. Gradually add hot melted sugar and continue whisking until stiff but not dry. Whisk until the bowl no longer feels hot to the touch.
4. Add a layer of meringue to the tin can or freeze-safe serving dish. Freeze and and serve the frozen choco brazo de mercedes with powdered sugar.

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