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1
In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar. Beat in vanilla and eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; stir into chocolate mixture.
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2
Transfer to a greased 8-in. round baking pan. Bake at 350u00b0 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.
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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 qts.) lined with plastic wrap; freeze until set.
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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 160u00b0, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved.
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5
Place brownie on an ungreased foil-lined
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6
; top with inverted ice cream mold. Remove plastic wrap. Immediately spread meringue over ice cream, sealing to edges of brownie. Freeze until ready to serve, up to 24 hours.
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7
Bake at 400u00b0 for 2-5 minutes or until meringue is lightly browned. Transfer to a serving plate; serve immediately.
