Grasshopper Baked Alaska

Directions

• 1. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar. Beat in vanilla and eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and salt; stir into chocolate mixture.
• 2. Transfer to a greased 8-in. round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in 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.
• 3. Meanwhile, in a large bowl, combine the ice cream, Andes candies, liqueurs and, if desired, food coloring. Transfer to an 8-in. round bowl (1-1/2 qt.) lined with plastic wrap; freeze until set.
• 4. In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved.
• 5. Place brownie on an ungreased foil-lined baking sheet; top with inverted ice cream mold. Remove plastic wrap. Immediately spread meringue over ice cream, sealing to edge of brownie. Freeze until ready to serve, up to 24 hours.
• 6. Bake at 400° for 2-5 minutes or until meringue is lightly browned, or use a kitchen torch to carefully toast the meringue. Transfer to a serving plate; serve immediately.