Brownie Baked Alaska Recipe

4 1 3
Brownie Baked Alaska Recipe
Brownie Baked Alaska Recipe photo by Taste of Home
Publisher Photo

Brownie Baked Alaska Recipe

Read Reviews
4 1 3
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. + freezing Bake: 5 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. + freezing Bake: 5 min.

Ingredients

  • 2 squares (1 ounce each) 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
  • MERINGUE:
  • 5 egg whites
  • 1/2 teaspoon cream of tartar
  • 2/3 cup sugar

Directions

In a large saucepan, melt chocolate and shortening; remove from the heat. Stir in sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; stir into chocolate mixture. Add nuts if desired. Spread into a greased 8-in. round baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs (do no 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. oven-proof 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. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 12 minutes. Remove from the heat. Beat on high speed until stiff peaks form.
Quickly spread over ice cream and browning. 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.
Originally published as Brownie Baked Alaska in Country Woman May/June 2000, p33

Nutritional Facts

1 piece: 427 calories, 20g fat (9g saturated fat), 68mg cholesterol, 211mg sodium, 58g carbohydrate (35g sugars, 1g fiber), 7g protein.

  • 2 squares (1 ounce each) 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
  • MERINGUE:
  • 5 egg whites
  • 1/2 teaspoon cream of tartar
  • 2/3 cup sugar
  1. In a large saucepan, melt chocolate and shortening; remove from the heat. Stir in sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; stir into chocolate mixture. Add nuts if desired. Spread into a greased 8-in. round baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs (do no overbake). Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  2. 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.
  3. To assemble, place the brownie base on a 10-in. oven-proof serving plate. Unmold ice cream onto brownie. Return to freezer while preparing meringue.
  4. In a heavy saucepan or double boiler over simmering water, combine the egg whites, sugar and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 12 minutes. Remove from the heat. Beat on high speed until stiff peaks form.
  5. Quickly spread over ice cream and browning. 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.
Originally published as Brownie Baked Alaska in Country Woman May/June 2000, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBrownie Baked Alaska

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
administrator User ID: 1996148 30499
Reviewed Jun. 1, 2012

"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!"

Loading Image