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Mini Brownie Baked Alaskas
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Prep Time:
40 minutes
Total Time:
4 hours
Decadent mini Baked Alaska with a rich brownie base.
Ingredients:
  • 1 cup raspberry sherbet, slightly softened
  • 1 1/3 cups vanilla ice cream, slightly softened
  • Unsweetened baking cocoa
  • 1 1/4 cups bittersweet chocolate chips
  • 1/3 cup butter
  • 1 2/3 cups sugar
  • 2 whole eggs
  • 3/4 cup Gold Medal™ all-purpose flour
  • 1/8 teaspoon baking powder
  • 2 1/4 teaspoons vanilla
  • 2 egg whites
  • 1/4 teaspoon cream of tartar
Instructions:
  • Prepare the custard cups by lightly spraying them with cooking spray. Divide 1/4 cup of sherbet into each cup and press it firmly against the sides. Add 1/3 cup of ice cream on top of the sherbet in each cup, spreading it to the edges firmly. Cover with plastic wrap and freeze for at least 2 hours until firm.
  • Preheat the oven to 350°F. Grease an 8-inch square pan with cooking spray, line it with waxed paper, grease the waxed paper with shortening, and lightly sprinkle it with cocoa.
  • Place chocolate chips and butter in a large microwavable bowl. Microwave on Medium (50%) for 1 minute 30 seconds, stirring after 30 seconds, and then at 15-second intervals until smooth. Whisk in 1 1/3 cups of sugar. Add eggs one at a time, stirring just until blended. Gently fold in flour, baking powder, and salt until combined. Stir in 2 teaspoons of vanilla. Spread batter in the pan.
  • Bake for 20 to 25 minutes until set. Allow to cool for 5 to 10 minutes on a rack. Use a small metal spatula to loosen the brownie from the pan. Flip the pan onto the rack, remove the pan and waxed paper. Let it cool completely for about 40 minutes.
  • Prepare a cookie sheet with cooking parchment paper. Cut out 4 brownie rounds using a 3 1/4-inch cutter and place them about 2 inches apart on the sheet. Take the ice cream cups out of the freezer, loosen the ice cream by running a small metal spatula around each cup's edge, and promptly invert each cup onto a brownie round. Remove the cups gently and briefly freeze the ice cream-topped brownies until you're ready to serve.
  • Preheat oven to 450°F. In a small deep bowl, use an electric mixer on high speed to beat egg whites, cream of tartar, and 1/4 teaspoon vanilla until foamy. Gradually add 1/3 cup sugar, 1 tablespoon at a time, continuing to beat on high speed until stiff glossy peaks form and sugar is dissolved. Be sure not to underbeat.
  • Using an offset spatula, evenly spread the meringue over the ice cream-topped brownies, making sure to seal the meringue to the bottom edge of the brownie. Bake in the oven for 3 to 4 minutes, or until the meringue is nicely browned. Serve immediately to enjoy!

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