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1
Special equipment: a kitchen blowtorch
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2
Lift the One Bowl Brownies out of the pan using the overhanging foil.
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Use a 9-inch stainless steel bowl to cut out a circle; reserve the circle.
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Completely line the same 9-inch bowl with plastic wrap, leaving a 6-inch overhang around the edge.
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Scoop the softened ice cream into the bowl and use a rubber spatula to smooth it down.
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Carefully lift the brownie round with a flat spatula and place on top of the ice cream.
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If it breaks, that's ok, just use the brownie pieces to fill in the gaps.
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Fold the plastic wrap over the top of the brownie and place in the freezer until solid, 4 hours.
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9
Place a marble slab in the freezer to chill.
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(If you don't have a marble slab, place a baking sheet lined with foil in the freezer; it works just as well.)
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11
When ready to serve, place a small saucepan of water over medium heat and bring to a simmer.
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Add the egg whites to the bowl of a stand mixer, and then place the bowl over the simmering liquid, making sure the bottom of the bowl does not touch the hot water.
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Whisk until the egg whites are frothy, then add the sugar a tablespoon at a time, whisking well after each addition.
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Whisk in the cream of tartar.
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Keep whisking the eggs over the heat until the sugar has dissolved and the egg whites are warm, 2 to 3 minutes.
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Move the bowl to the stand mixer fitted with the whisk attachment.
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Beat until stiff, glossy peaks form, 8 to 10 minutes.
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Beat in the vanilla and mix until combined.
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Remove the bowl with the ice cream from the freezer.
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Unwrap the top of the plastic wrap, pop the molded ice cream/brownie out of the bowl and place it brownie-side down on the chilled marble slab.
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Remove the plastic wrap.
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Completely cover the ice cream and brownie with the meringue, making sure to seal the edges on the chilled slab.
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Bring the baked Alaska out to your guests, set it on the table and use a kitchen torch to brown the meringue!
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Preheat the oven to 325 degrees F; line a 13-by-9-inch cake pan with foil and leave a 2-inch overhang on all sides.
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Spray with nonstick spray.
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Add the butter to a medium glass bowl and melt in the microwave.
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Add the cocoa, granulated sugar and brown sugar, and stir vigorously until the mixture is smooth.
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Stir in the eggs one at a time, stirring well until mixed in completely after each addition.
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Add the flour, salt and vanilla extract and again stir vigorously until the batter is well combined.
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Pour the batter into the prepared pan and smooth down and even the top.
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Bake until a cake tester inserted in the center of the brownie comes out clean with just a few crumbs, 30 minutes.
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32
Let cool completely.
