To make the brownie

1. Pre-heat your oven to 350°F and line a square baking tin with greaseproof proof paper.
2. Place the chocolate into a glass bowl and place on top of a saucepan with water filled half of the way up making a banmarie. Gently simmer until the chocolate has completely melted.
3. Sieve the cocoa powder and flour into a large mixing bowl & stir in the salt & sugar. Mix until fully combined.
4. Pour the vanilla extract, oil, dairy-free milk and melted chocolate into the dry ingredients and mix until combined.
5. Add in the nuts and fold in (optional)
6. Spoon the batter into the lined tin, making sure you get into the edges.
7. Place the tin into the middle of the oven and bake for 20-25 minutes.
8. To make sure the brownies are cooked, place a sharp knife or skewer into the centre until it comes out clean.
9. If they are not fully cooked, pop them back into the oven for an extra few minutes.
10. Once baked, place the brownie on a wire rack and leave to cool fully.

To make the meringue

1. Drain the chickpea brine from a can of chickpeas and place into a bowl.
2. Whizz up on high until foamy, then add in the cream of tartar. You can use an electric hand whisk.
3. Add in the sugar and continue to whip up until stiff meringue peaks form. When thick & glossy, add in the vanilla. When the brownie is cool, pile the meringue on top of the brownie.
4. Create peaks with a spoon or spatula.
5. You can toast the meringue either using a blow torch or by popping the meringue under the grill for a few seconds to lightly toast.