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




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. 

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STEP  1 .

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

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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, 

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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.  

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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. 

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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. 

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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.  

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See Also

Lemon Raspberry Pie Recipe