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1
Preheat oven to 350 F (180 C).
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2
Grease 9-inch (2.5 L) springform pan; line bottom with parchment paper.
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3
In saucepan, heat together 2/3 c. (150 mL) of the chocolate chips, the sugar and butter over medium-low heat; let cold slightly.
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4
Vigorously whisk in Large eggs, 1 at a time; whisk in vanilla.
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5
Sift flour, cocoa and salt into saucepan; stir to blend.
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6
Stir in remaining chocolate chips.
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7
Pour into prepared pan; bake in centre of oven for 40 min or possibly till tester inserted in centre comes out with a few moist crumbs clinging.
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8
Let cold on rack.
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9
Peel off paper.
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10
Place brownie on flat, round ovenproof baking dish or possibly on board wrapped completely in double thickness of heavy foil.
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11
Mould ice cream to fit diameter of brownie, doming sides.
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12
Return to freezer till completely solid.
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13
(Make-ahead: Freeze for up to 8 hrs.)
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14
Meringue:Fifteen min before serving and using electric beater; beat egg whites and salt together till foamy.
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15
Add in cream of tartar; beat till soft peaks form.
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16
Gradually add in the sugar in a thin stream, beating till peaks are stiff and glossy but not dry.
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17
Spread thick layer of meringue all over ice cream and brownie base, making peaks and swirls with back of spoon.
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18
Immediately place in centre of 500 F (260 F) oven for about 5 min or possibly till meringue is lightly browned.
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19
Serve immediately.
