Brownie Baked Alaska

1. 1

   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.

2. 2

   Spread into a greased 9-in. round baking pan. Bake at 350u00b0 for 20-25 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. 3

   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.

4. 4

   To assemble, place the brownie base on a 10-in. ovenproof serving plate. Unmold ice cream onto brownie. Return to freezer while preparing meringue.

5. 5

   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 160u00b0. Remove from the heat. Beat on high speed until stiff peaks form.

6. 6

   Quickly spread over ice cream and brownie. Bake at 500u00b0 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.