MINI BROWNIE BAKED ALASKAS
This mini twist on traditional Baked Alaska is every bit as good as the original with a brownie base.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 4
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 Facts : Calories 697, Carbohydrate 109 g, Fat 5, Fiber 3 g, Protein 10 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 213 mg
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kingsize okon
[email protected]These were so cute and delicious! I love the combination of the brownie base, ice cream, and meringue. I will definitely be making these again.
Adelaide Kaltain
[email protected]I'm not a fan of meringue, but I loved these! The brownie base and ice cream were delicious, and the meringue was actually really good. It was light and airy, and it didn't overpower the other flavors.
Isaiah Muyoba
[email protected]These were a bit challenging to make, but I'm so glad I tried them. They were so delicious and unique. I will definitely be making these again.
Alicia Lopez
[email protected]I made these for my husband's birthday and he loved them! He said they were the best brownies he's ever had.
Efrain Magdaleno
[email protected]These were so time-consuming to make, but they were worth it. They were absolutely delicious and they looked so impressive.
Abulbasher Labib
[email protected]I'm not sure what I did wrong, but my brownies turned out dry and my meringue was too soft. They still tasted good, but they didn't look as pretty as the ones in the pictures.
Francis Gaspar
[email protected]These were a bit too sweet for my taste, but my kids loved them. They were easy to make and they looked really cute.
Zebi Mangat
[email protected]I made these for a bake sale and they sold out in minutes! Everyone loved them. They were so easy to make and they looked so impressive.
Inamullah Noori
[email protected]These were delicious! The brownie base was fudgy and rich, the ice cream was creamy and smooth, and the meringue was perfectly toasted. I would highly recommend this recipe.
Muhammad Abdullah Malik
[email protected]I'm not a baker, but these were surprisingly easy to make. They turned out perfect and they were a huge hit with my family. I will definitely be making these again.
Md Skrbbtnekdb
[email protected]These were so cute and delicious! I love the combination of the brownie base, ice cream, and meringue. I will definitely be making these again.
Asmii Khoso
[email protected]I followed the recipe exactly and they turned out great! The only thing I would change is to use a different kind of ice cream. I used vanilla, but I think chocolate or coffee would be even better.
Seras FIN
[email protected]These were a bit more work than I expected, but they were totally worth it. They were so delicious and impressive. I will definitely be making these again for special occasions.
samih popal
[email protected]I'm not a huge fan of meringue, but I loved these! The brownie base and ice cream were delicious, and the meringue was actually really good. It was light and airy, and it didn't overpower the other flavors.
charlie haile
[email protected]These were so easy to make and they turned out perfect! The brownie base was moist and fudgy, the ice cream was creamy and smooth, and the meringue was perfectly toasted. I will definitely be making these again.
Craig Huizenga
[email protected]I made these for a party and they were a huge success! Everyone loved them. They were so cute and delicious. I would highly recommend this recipe.
Keyari Thomas
[email protected]These mini brownie baked Alaskas were a hit! They were easy to make and so delicious. The brownie base was fudgy and rich, and the ice cream was creamy and smooth. The meringue was perfectly toasted and added a nice crunch. I will definitely be makin