Brownie Baked Alaska Recipe

1. Remove ice cream from the freezer and allow to soften on the counter for 10 minutes.

2. As it softens, line a 9-inch 2.5-quart bowl with plastic wrap with enough overhang to easily remove the ice cream as a whole once it’s frozen.

3. Scoop softened ice cream into another large bowl and using a handheld or stand mixer fitted with a paddle attachment, beat until creamy.

4. Spread ice cream into the prepared lined bowl. Cover with plastic wrap and freeze for 8 hours and up to 3 days. The longer it’s frozen, the sturdier the cake and neater the slices.

Brownie:

1. Preheat oven to 350 degrees F. Grease a 9-inch round cake pan, then line with parchment paper. Grease the parchment paper as well. The brownie is difficult to remove from the cake pan as a whole without the parchment.

2. Pour brownie batter into the prepared cake pan and bake for 32 to 38 minutes or until a toothpick inserted in the center comes out mostly clean without any wet batter. (This brownie recipe is thick and could take a little longer to bake.) 

3. Allow to cool completely in the pan. Once cool, run a knife around the brownie edges, then invert the pan to fully release the brownie as a whole.

4. Remove the bowl of ice cream from the freezer. Peel back the plastic wrap and place the brownie layer on top (which will be the base of baked Alaska).

5. Cover back up with plastic wrap and freeze for 30 minutes.

Meringue:

1. Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (Alternatively, use a double boiler.)

2. Whisk constantly until sugar is dissolved, about 4 minutes. Transfer the mixing bowl to an electric mixer fitted with a whisk attachment.

3. Add the vanilla. Beat on high speed for 5 to 6 minutes until stiff glossy peaks form.

4. If using the oven, preheat the oven to 450 degrees F now.

5. Remove ice cream/brownie from the freezer. Carefully remove from the bowl and peel off the plastic wrap.

6. If using a kitchen torch, invert onto a heatproof serving plate or cake stand. If using the oven, invert onto a baking sheet lined with aluminum foil.

7. Spread the meringue all over the ice cream, completely enclosing it. Use a spoon to create big peaks and swirls. Make sure there is absolutely no ice cream peeking out.

8. If using the kitchen torch, toast the entire meringue topping. If using the oven, bake in preheated oven for 4 to 5 minutes until toasted.

9. Use a sharp knife to cut thin slices and serve immediately. Store leftovers in the freezer.