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1
BROWNIE BASE - In mixing bowl: with electric beater cream butter and sugar until fluffy, add eggs one at a time beating smooth after each addition.
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2
In bowl: measure out and combine flour, cocoa and salt and whisk to mix, stir in chopped walnuts; stir dry mix into butter mixture, mix until blended, pour into a well greased and lined 9 inch round pan.
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3
Bake in a 350 degree oven 25 - 30 minutes, do not over bake; this can be made ahead covered and refrigerated up to 2 days, it also freezes well.
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4
ICE CREAM MOLD - spoon softened ice cream into an 8 inch round bowl lined with plastic wrap, pack well, cover with plastic wrap until firm (2 hours) this can be made ahead and kept in freezer up to 2 days.
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5
FUDGE SAUCE - combine all the ingredients for the fudge sauce into a sauce pan, whisk smooth and cook over low heat until hot and smooth; put in bowl or jar cover and refrigerate - heat before serving.
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6
MERINGUE TOPPING - beat egg whites and cream of tartar until forms soft peaks.
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7
Gradually add sugar and beat, add brandy; beat until glossy and stiff peaks form.
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8
ASSEMBLY - just before serving place cake base on oven proof platter, unmold ice cream onto brownie base and return to freezer while you make the meringue. Warm fudge sauce, I use the micro wave.
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9
Prepare meringue, working quickly spread over the cake and ice cream covering completely.
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10
Broil, rotating platter until meringue is lightly browned; WATCH CAREFULLY - takes about three minutes.
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11
Serve with the warmed fudge sauce - yield will depend on the size of your servings, time will vary with the experience of the chef.
