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Brownie Baked Alaska
Brownie Baked Alaska
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
780 minutes
Decadent baked Alaska: fudgy brownie crust, pistachio and strawberry ice cream layers, torched meringue frosting.
Ingredients:
  • 1 serving cooking spray
  • 1.5 sticks unsalted butter, softened
  • 1 (6 ounce) bag semisweet chocolate chips
  • 1 (1 ounce) square unsweetened chocolate, chopped
  • 0.5 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.75 tablespoon instant coffee granules
  • 2 pints pistachio ice cream
  • 2 pints strawberry ice cream
  • 4 egg whites, at room temperature
  • 0.75 cup superfine sugar
  • 1 pinch cream of tartar
  • 0.5 teaspoon vanilla extract
Instructions:
  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9-inch cake pan with cooking spray and line the bottom with parchment paper.
  • Combine butter, semisweet chocolate chips, and unsweetened chocolate in a medium mixing bowl over a double boiler. Stir occasionally until completely melted. Set aside to cool before proceeding.
  • In a small mixing bowl, whisk together the flour, baking powder, and salt until well combined.
  • In a separate bowl, thoroughly mix sugar, eggs, instant coffee, and vanilla. Then, pour in the chocolate mixture and stir well. Add the flour mixture and continue stirring until fully mixed. Transfer the batter into the cake pan.
  • Bake in the preheated oven for about 35 minutes, until edges are set and a toothpick inserted in the middle comes out clean. Let cool completely in the pan for at least 30 minutes.
  • Place the ice cream in the refrigerator to soften for 15 minutes. Line a 9-inch glass mixing bowl with plastic wrap, ensuring a few inches of overhang on the sides.
  • Press pistachio ice cream into the bottom of the bowl using a small rubber spatula to create an even layer. Freeze for 15 minutes. Repeat with strawberry ice cream, freezing for 15 minutes between each layer.
  • Cover the top layer of ice cream with the overhanging plastic wrap, ensuring a tight seal. Freeze for at least 10 hours, preferably overnight, until completely solid.
  • Wrap the brownie in plastic wrap and refrigerate overnight to enhance its flavor and texture.
  • Whisk egg whites, superfine sugar, and cream of tartar over a double boiler until warm to the touch and sugar has dissolved, about 5 minutes. Transfer meringue to a stand mixer with the whisk attachment. Beat on low until foamy, then increase speed and whip until stiff, glossy peaks form, about 5-6 minutes. Gently fold in vanilla.
  • Remove the chilled brownie from its packaging and place it on a serving tray or cake stand. Use the overhanging plastic wrap to gently lift the ice cream dome out of the bowl, and briefly dip the bottom of the bowl in warm water to assist in releasing the dome. Finally, place the ice cream dome flat-side down on top of the brownie.
  • Frost the dome with the meringue in a swirling pattern until the ice cream is fully covered.
  • Caramelize the meringue with a brulee torch or broil until golden brown. Serve hot.

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