I never got around to making Baked Alaska for Seward’s Day, but I did find what appears to be a good recipe for individual Brownie Baked Alaskas. Plus, it’s a great way to use up brownies. This recipe makes 8 little Alaskas, but you don’t have to make all of them at one time. You can make just two and quarter the meringue recipe. Or perhaps make 4 and just keep them in the freezer ready to go? Once you assemble the Baked Alaskas, you can freeze them, wrap tightly and just heat and serve at dessert time.
This is an older recipe. It’s a fun one, but you may have to play with the oven temp a little. The original recipe called for a 500 degree oven, but in some ovens 450 degrees will do the job.
Brownie Baked Alaskas
1 9 inch pan of brownies (from box okay)
1 1/2 pints ice cream – most recipe recommend strawberry
4 large egg whites, room temp
1/2 cup granulated sugar
1/4 teaspoon vanilla extract
Chocolate syrup (optional)
Cut brownies into 2-inch squares and arrange them on a cookie sheet lined with parchment for easy removal. Place a small scoop of ice cream on top of each brownie and freeze for at least one hour.
Beat egg whites until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
Preheat oven to 500 degrees F. If you know your oven runs hot, you can use 450.
Remove ice cream-topped brownies from freezer. Spread meringue over ice cream, sealing the edge of the brownie. Set meringue covered brownies on a parchment lined heavy duty rimmed baking sheet and bake for 2-3 minutes or until just lightly browned.