Grasshopper Baked Alaska

1. 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.

2. 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.

3. 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.

4. 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.

5. 5

   Place brownie on an ungreased foil-lined

6. 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.

7. 7

   Bake at 400u00b0 for 2-5 minutes or until meringue is lightly browned. Transfer to a serving plate; serve immediately.

* Per serving · 4 servings · Values may vary.