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Brownie Baked Alaska

 Brownie Baked Alaska
Kids of all ages are impressed when I slice into this sweet treat. No one can resist the combination of brownies and two kinds of ice cream with a light meringue topping. This cool and chocolaty dessert looks like I fussed, when really, it's pretty easy to put together.—Spy Hill Public Library, Carol Twardzik, Spy Hill, Saskatchewan
12 ServingsPrep: 50 min. + freezing Bake: 5 min.

Ingredients

  • 2 ounces unsweetened chocolate
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teaspoon McCormick® Pure 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
  • MERINGUE:
  • 5 egg whites
  • 2/3 cup sugar
  • 1/2 teaspoon cream of tartar

Directions

  • 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.

2 of 2

Brownie Baked Alaska (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving equals 427 calories, 20 g fat (9 g saturated fat), 68 mg cholesterol, 211 mg sodium, 58 g carbohydrate, 1 g fiber, 7 g protein.