MINI BROWNIE BAKED ALASKAS

Mini Brownie Baked Alaskas image

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

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

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