One of the most well-known and popular desserts to grace a table is "Baked Alaska." In case you're not familiar with this glorious dessert, it consists of pound cake or sponge cake that's topped with ice cream, then frosted with meringue and baked quickly in a very hot oven just until brown. It's then served right away. Some versions call for the dessert to be covered with warm rum or brandy, then ignited. It's quite a spectacle!
While "Baked Alaska" is a bit involved, I'd like to share a version of it that's much easier and includes the flavor of chocolate. "Brownies Alaska" is a treat that everyone who loves brownies (and chocolate!) will get a thrill from. This begins quite easily with a brownie mix. Then, like the classic dessert, it's topped with ice cream, then frosted with meringue. After a fast browning in the oven, it's ready to be enjoyed. It's a great dessert for a group. It can also be prepared far enough in advance to where the brownies are covered with ice cream, since this part has to be frozen ahead of time anyway.
Note that the recipe calls for vanilla or coffee ice cream. Of course, feel free to use any flavor of ice cream you'd like. Naturally, chocolate ice cream would go great with the brownies, as would butter pecan. But any flavor of ice cream can be used according to your own taste.
Recently, I gave a recipe for another ice cream dessert that combines angel food cake with ice cream and Amaretto liquor, called "Amaretto Cake." Here's the link to it if you missed it earlier:
Give this "short-cut" gourmet treat a try and discover how easy this gourmet treat can be made. After all, you can never go wrong when it comes to chocolate!
- 1 (23 oz.) pkg. double fudge brownie mix
- 3/4 cup chopped pecans
- 1/2 gallon vanilla or coffee ice cream (or flavor of choice)
- 5 egg whites, at room temperature
- 1/2 cup sugar
Prepare brownie mix, adding the pecans, according to the package directions, using a 9x13 inch pan. Cool and turn out onto a foil-covered baking sheet. Cover with ice cream and freeze. In a large bowl with electric mixer, beat the egg whites with sugar until stiff peaks form. Frost the ice cream with meringue and bake in a preheated 500 degree oven for 5 minutes. Serve immediately. Freeze any leftovers. Yield: 10 servings.