Mini brownies with meringue filling

These brownie bites are one of my favorite treats to make because you can tweak and improvise on the filling and they will still come out just right. The possibilities wth this recipe are endless. For example, instead of a plain vanilla meringue, you could fold a couple of spoonfuls of your favorite fruit preserve into the meringue and add a little bit of extra tang to your filling. You can pretty much add anything to your meringue base as long as you add it slowly to maintain the consistency.

Ingredients:

• 1 ½ cup Brown rice mix (2 cups brown rice flour, 1 cup potato or tapioca starch)
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon xantham gum
• 6 ounces dark chocolate
• ½ cup butter
• ¾ cup sugar
• 3 eggs
• 2 teaspoon vanilla extract
• ½ cup milk

Filling:

• One egg white
• ¼ castor sugar
• 1 tablespoon vanilla extract
• ½  teaspoon salt

Directions: 

• Preheat oven to 350℉
• In a bain-marie, which is a pot of water with a saucepan on top, melt the butter and chocolate. Stir until the mixture is completely liquid. Make sure the bottom of the saucepan does not touch the water, only the steam from the water should melt the butter and chocolate.
• Combine the sugar and chocolate until the mixture is glossy and most of the sugar has dissolved.
• Add the eggs one by one, stirring constantly.
• In a separate bowl, combine all the dry ingredients and set aside.
• Add the vanilla extract into the milk and set aside.
• Once all the eggs are incorporated, alternate the dry ingredients and the milk into the chocolate starting and ending with the dry ingredients.
• Distribute the batter into the mini cake tins and bake for 20-25 minutes.
• To make the filling, whip the egg whites into stiff peaks.
• Slowly add the sugar into the egg whites spoonful by spoonful.
• Add the vanilla extract or your filling of choice and mix one last time
• Once the brownies have completely cooled, use an apple core or a cake core and punch out the center of each brownie bite