Preheat the oven to 180°C and grease and line a long loaf or rectangular tart tin with baking paper.

Blitz the biscuits until fine, then stir in enough melted butter for the mixture to hold together when compressed with a spoon. (You can use any leftover melted butter for your brownie batter). Press the biscuit mixture into the base and sides of your prepared tin, going about 3cm up the sides to hold the brownie batter. Chill in the fridge until needed.

For the brownie, whisk the melted butter and sugar (sachet 1), then whisk in the eggs until well combined. Add the brownie mix (sachet 2) and stir to form a thick, glossy batter. Pour the batter into the tart shell and bake for 30-40 minutes or until cooked through but still fudgy in the middle. The extact time is dependent on the size/shape of your tin – thicker layers of brownie will take longer to cook. To check if your brownie is done, a toothpick inserted into the centre should come out with a few sticky crumbs.

Once baked, remove the brownie from the oven and set aside to cool completely before removing from the tin.

For the meringue, place the egg whites and castor sugar in a heatproof bowl and place over a saucepan filled with about 3cm of simmering water – make sure the water doesn’t touch the bottom of the bowl. Gently stir with a whisk until the sugar is completely dissolved and the egg whites are warmed through. Transfer the mixture to the bowl of a stand mixer and whisk until thick, white and glossy, about 10 minutes. Add the Vanilla Paste and a small pinch of salt and mix until combined.

Spoon the meringue on top of the cooled brownie and toast with a kitchen blowtorch until deliciously caramelised. Slice and serve.