Best 2 Brownie Baked Alaska Recipes
Indulge in a culinary adventure with our exquisite Brownie Baked Alaska, a dessert that harmonizes contrasting textures and flavors to create a masterpiece. This recipe combines the fudgy richness of a brownie base with the ethereal lightness of a baked Alaska, resulting in a symphony of indulgence. The brownie layer, with its dense and decadent texture, provides a sturdy foundation for the fluffy meringue topping, which is torched to perfection, creating a crispy exterior that yields to a soft and pillowy interior. Discover the perfect balance between warm and cold, and savor the delightful contrast between the rich chocolate and the sweet, airy meringue. This recipe also includes variations such as a luscious Raspberry Swirl Brownie Baked Alaska, which introduces a vibrant burst of fruity flavor, and a decadent Chocolate Chip Cookie Baked Alaska, where the classic cookie base adds an extra layer of texture and chocolatey goodness. Prepare to tantalize your taste buds with this extraordinary dessert that is sure to leave a lasting impression.
Check out the recipes below so you can choose the best recipe for yourself!
BROWNIE BAKED ALASKA
Pistachio and strawberry ice cream top a fudgy brownie base that's frosted with meringue and torched to create this baked Alaska. This concept is said to have emerged when a British physicist known as Count Rumford was experimenting with egg whites during the Revolutionary period and found them to be poor conductors of heat. Make sure to bake the brownie base and layer the ice creams the night before prepping the meringue.
Provided by Smart Cookie
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 13h
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees (175 degrees C). Line the bottom of a 9-inch cake pan with parchment and spray the sides with cooking spray.
- Melt butter, semisweet chocolate chips, and unsweetened chocolate in a medium mixing bowl set over a double boiler, stirring frequently. Remove from heat and let cool while working on the next step.
- Combine flour, baking powder, and salt in a small mixing bowl.
- Whisk sugar, eggs, instant coffee, and vanilla together in another bowl until well combined. Pour in the chocolate mixture and stir to combine. Add in the flour mixture and stir until fully incorporated. Pour batter into the cake pan.
- Bake in the preheated oven until edges are set and a toothpick inserted into the middle comes out clean, about 35 minutes. Cool completely in the pan, at least 30 minutes.
- In the meantime, transfer ice cream to the refrigerator to warm for 15 minutes. Line a 9-inch glass mixing bowl with plastic wrap, leaving a few inches of overhang on the sides.
- Remove one of the pints of pistachio ice cream and press into the bottom of the prepared bowl using a small rubber spatula. Smooth into an even layer and freeze for 15 minutes. Repeat the process with both pints of strawberry ice cream, freezing for 15 minutes between each pint.
- Fold the overhanging plastic wrap over the top layer of ice cream. Freeze until solid, 10 hours to overnight.
- Turn brownie out, wrap in plastic wrap, and refrigerate overnight.
- Gently whisk egg whites with superfine sugar and cream of tartar over top of a double boiler until eggs are warm to the touch the sugar has dissolved, about 5 minutes. Pour meringue into the bowl of a stand mixer fitted with a whisk attachment. Whip at a low speed until foamy. Increase speed and beat until stiff, glossy peaks form, 5 to 6 minutes. Stir in vanilla.
- Unwrap chilled brownie and place on a serving tray or cake stand. Grab the plastic wrap overhang and lift the ice cream dome out of the bowl, dunking the bottom of the bowl in warm water to help it release. Place dome flat-side down on top of the brownie.
- Quickly frost the dome with the meringue in a swirl pattern, covering the ice cream completely.
- Toast the meringue using a brulee torch, or broil until browned. Serve immediately.
Nutrition Facts : Calories 437.7 calories, Carbohydrate 46 g, Cholesterol 100.5 mg, Fat 26.9 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 14.4 g, Sodium 198.8 mg, Sugar 27.3 g
BROWNIE BAKED ALASKA
Kids of all ages are impressed when I slice into this sweet treat. No one can resist the combination of brownies and two kinds of ice cream with a light meringue topping. This cool and chocolaty dessert looks like I fussed, when really, it's pretty easy to put together.-Spy Hill Public Library, Carol Twardzik, Spy Hill, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a microwave-safe bowl, melt chocolate and shortening; stir until smooth. Stir in sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into chocolate mixture. Stir in nuts if desired. , Spread into a greased 9-in. round baking pan. Bake at 350° for 20-25 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. , Meanwhile, line an 8-in. or 9-in. round bowl (1-1/2-qts.) with foil. Quickly spread strawberry ice cream over bottom and up sides of bowl, leaving center hollow; cover and freeze for 30 minutes. Pack vanilla ice cream into center; cover and freeze. , To assemble, place the brownie base on a 10-in. ovenproof serving plate. Unmold ice cream onto brownie. Return to freezer while preparing meringue. , In a heavy saucepan or double boiler over simmering water, combine the egg whites, sugar and cream of tartar. Heat over low heat while beating egg white mixture with a portable mixer on low speed for 1 minute, scraping down sides of bowl. Continue beating until mixture reaches 160°. Remove from the heat. Beat on high speed until stiff peaks form., Quickly spread over ice cream and brownie. Bake at 500° for 2-5 minutes or until meringue is lightly browned. (Or return to freezer until ready to bake.) Transfer to a serving plate; serve immediately.
Nutrition Facts : Calories 427 calories, Fat 20g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 211mg sodium, Carbohydrate 58g carbohydrate (35g sugars, Fiber 1g fiber), Protein 7g protein.
Tips:
- Mise en place: As with any baking project, it's important to have all of your ingredients and equipment ready before you start. This will help you stay organized and avoid any mishaps.
- Chill your brownie batter: Chilling the brownie batter before baking will help it to set and prevent it from spreading too much. This will give you a more even and fudgy brownie.
- Use a quality ice cream: The ice cream you use for your Baked Alaska is important. Look for a flavor that you enjoy and that will complement the brownies. A vanilla or chocolate ice cream is a classic choice, but you could also try a more unique flavor like salted caramel or mint chocolate chip.
- Don't overbeat the egg whites: When you're whipping the egg whites for the meringue, be careful not to overbeat them. Overbeaten egg whites will be dry and crumbly, and they won't hold their shape well. You want to whip them until they are stiff but still glossy.
- Use a kitchen torch: A kitchen torch is the best way to brown the meringue on your Baked Alaska. If you don't have a kitchen torch, you can try using a broiler, but be careful not to burn the meringue.
Conclusion:
Brownie Baked Alaska is a classic dessert that is sure to impress your guests. It's a delicious and unique way to enjoy brownies and ice cream. With a little planning and effort, you can make this dessert at home. Just follow the tips above and you'll be sure to have a successful experience.
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