Brownie Baked Alaska Recipe

Huge vanilla ice cream with homemade lemon curd and toasted vanilla meringue on a fudgy brownie bottom. 

Brownie Bottom – ¼ cup butter unsalted, 57g – ½ cup granulated sugar 100g – ¼ cup dutch process cocoa 40g – Pinch fine sea salt – 1 large egg – 2 tablespoons all purpose flour 25g Vanilla Ice Cream Lemon Curd Swiss Meringue – 3 large egg white – ¾ cups granulated sugar 150g – 2 teaspoons pure vanilla extract – ¼ tsp fine sea salt

INGREDIENTS

━━━━━━━━━━  

INSTRUCTION

Allow ice cream to soften at room temperature for 10-15 minutes before scooping. Wrap a 6-inch round bowl in plastic wrap, leaving overhang. 

Yellow Wavy Line

STEP  1 .

Spoon ice cream and lemon curd into the bowl. Reach the top and smooth evenly. Freeze wrapped in plastic. 

Yellow Wavy Line

STEP 2.

Heat the oven to 350 F. Line a greased 6-inch round pan with parchment (handles help). Butter melts in a heatproof bowl. Add sugar, salt, 

Yellow Wavy Line

STEP 3.

vanilla and whisk shiny. Mix in egg. Mix cocoa and flour. Bake 15-20 minutes until center is slightly puffed in prepared pan. Remove from pan after cooling.  

Yellow Wavy Line

STEP 4.

Fill a pot with water to ⅓ and heat on low. Simmer. Whisk eggs and sugar in a heatproof bowl immediately. Stir bowl over simmering water. 

Yellow Wavy Line

STEP 5.

If mixture lacks sugar granules when pinched between index and thumb, stop cooking. Low and medium in a stand mixer bowl. Add vanilla and salt after 5-7 minutes. Hardest peak. 

Yellow Wavy Line

STEP 6.

Plate of brownies Plastic off ice cream dome. Wrap brownie and ice cream upside-down. Meringue covers ice cream and brownie. Kitchen torch meringue darkens. Serve frozen after 30 minutes.  

Yellow Wavy Line

STEP 7.

See Also

Lemon Raspberry Pie Recipe