Brownie Baked Alaska Recipe
- 2 ounces unsweetened chocolate
- 1/2 cup shortening
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped walnuts, optional
- 1 quart strawberry ice cream, slightly softened
- 1 quart vanilla ice cream, slightly softened
- 5 egg whites
- 2/3 cup sugar
- 1/2 teaspoon cream of tartar
- In a microwave-safe bowl, melt chocolate and shortening; stir until smooth. Stir in sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into chocolate mixture. Stir in nuts if desired.
- Spread into a greased 9-in. round baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- Meanwhile, line an 8-in. or 9-in. round bowl (1-1/2-qts.) with foil. Quickly spread strawberry ice cream over bottom and up sides of bowl, leaving center hollow; cover and freeze for 30 minutes. Pack vanilla ice cream into center; cover and freeze.
- To assemble, place the brownie base on a 10-in. ovenproof serving plate. Unmold ice cream onto brownie. Return to freezer while preparing meringue.
- In a heavy saucepan or double boiler over simmering water, combine the egg whites, sugar and cream of tartar. Heat over low heat while beating egg white mixture with a portable mixer on low speed for 1 minute, scraping down sides of bowl. Continue beating until mixture reaches 160°. Remove from the heat. Beat on high speed until stiff peaks form.
- Quickly spread over ice cream and brownie. Bake at 500° for 2-5 minutes or until meringue is lightly browned. (Or return to freezer until ready to bake.) Transfer to a serving plate; serve immediately. Yield: 12 servings.
Reviews for Brownie Baked Alaska
Sort By :
"Talk about delicious! We really enjoyed this cake. The brownie base had a great consistency. I did have trouble with egg whites sticking to the ice cream. I think maybe I didn't beat them long enough. I did go to soft peaks, but maybe not peaked enough. Maybe the ice cream wasn't frozen enough. Just in case that happens to you, you might want to put the oven proof serving dish on a cookie sheet. Nevertheless, everyone enjoyed it, and I hope to try it again!"