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Mini Brownie Baked Alaskas

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  • Prep 40 min
  • Total 4 hr 0 min
  • Servings 4
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This mini twist on traditional Baked Alaska is every bit as good as the original with a brownie base.
By Betty Crocker Kitchens
Updated Feb 22, 2017
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Ingredients

  • 1 cup raspberry sherbet, slightly softened
  • 1 1/3 cups vanilla ice cream, slightly softened
  • Unsweetened baking cocoa
  • 1 1/4 cups bittersweet chocolate chips
  • 1/3 cup butter
  • 1 2/3 cups sugar
  • 2 whole eggs
  • 3/4 cup Gold Medal™ all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 1/4 teaspoons vanilla
  • 2 egg whites
  • 1/4 teaspoon cream of tartar
Make With
Gold Medal Flour

Steps

  • 1
    Spray 4 (6-oz) custard cups with cooking spray. Spoon 1/4 cup sherbet into each cup, pressing firmly up sides of cups. Scoop 1/3 cup ice cream onto raspberry layer in each cup, spreading to edge and pressing firmly. Cover surface with plastic wrap. Freeze at least 2 hours or until firm.
  • 2
    Heat oven to 350°F. Spray 8-inch square pan with cooking spray; line with waxed paper. Grease waxed paper with shortening; lightly sprinkle with cocoa.
  • 3
    In large microwavable bowl, microwave chocolate chips and butter uncovered on Medium (50%) 1 minute 30 seconds, stirring after 30 seconds, and then at 15-second intervals; stir until smooth. Stir in 1 1/3 cups of the sugar with whisk. Add whole eggs, one at a time, stirring just until blended after each addition. Gradually add flour, baking powder and salt, stirring with whisk just until blended. Stir in 2 teaspoons of the vanilla. Spread batter in pan.
  • 4
    Bake 20 to 25 minutes or until set. Cool 5 to 10 minutes on cooling rack. Run small metal spatula around edge of pan to loosen brownie. Invert pan on cooling rack; remove pan and waxed paper. Cool completely, about 40 minutes.
  • 5
    Line cookie sheet with cooking parchment paper. Using 3 1/4-inch cutter, cut out 4 brownie rounds. Place rounds on cookie sheet about 2 inches apart. Remove ice cream cups from freezer. Run small metal spatula around edge of each cup to loosen ice cream. Immediately turn each cup upside down onto a brownie round; remove cups. Freeze ice cream-topped brownies just until ready to use.
  • 6
    Heat oven to 450°F. In small deep bowl, beat egg whites, cream of tartar and remaining 1/4 teaspoon vanilla with electric mixer on high speed until foamy. Gradually add remaining 1/3 cup sugar, 1 tablespoon at a time, beating on high speed until stiff glossy peaks form and sugar is dissolved. Do not underbeat.
  • 7
    Using offset spatula, spread meringue over ice cream-topped brownies, carefully sealing meringue to bottom edge of brownie. Bake 3 to 4 minutes or until browned. Serve immediately.

Nutrition

697 Calories, 27g Total Fat, 10g Protein, 109g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
697
Total Fat
27g
0%
Saturated Fat
16g
0%
Sodium
213mg
0%
Total Carbohydrate
109g
0%
Dietary Fiber
3g
0%
Protein
10g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 6 Other Carbohydrate; 5 Fat;
Carbohydrate Choice
7
*Percent Daily Values are based on a 2,000 calorie diet.
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