Brownie Alaska Recipe
I have to admit this recipe of Brownie Alaska is on my favorite list. A lip-smacking Dessert, this Brownie Alaska completes your spread. Your near and dear ones including your pals will vouch for this tempting Brownie Alaska recipe. Try it.
Ingredients
1/4 cup butter or margarine, softened
1 cup sugar
2 egg yolks
1/4 cup milk
1/2 teaspoon vanilla
2 1-ounce squares unsweetened chocolate, melted and cooled
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 stiffly beaten egg whites
1/3 cup chopped pecans
5 egg whites
3/4 cup sugar
2 pints coffee ice cream
1/4 cup chopped pecans
Directions
In mixing bowl cream together butter or margarine and the 1 cup sugar till mixture is light and fluffy.
Add egg yolks, milk, and vanilla; beat well.
Stir in melted chocolate.
Stir together thoroughly flour, baking powder, and salt; add to creamed chocolate mixture in bowl.
Mix well.
Fold in 2 stiffly beaten egg whites.
Turn mixture into greased and waxed paper-lined 9x9x2-inch baking pan.
Sprinkle top with the 1/3 cup chopped pecans.
Bake at 350° till done, 20 to 25 minutes.
Remove from pan and cool on rack.
Trim brownie layer to a 9x5-inch rectangle.
Beat the 5 egg whites till soft peaks form.
Gradually add the 1/3 cup sugar; beat till stiff peaks form.
Set meringue aside.
Place brownie rectangle on a wooden board; top with coffee ice cream, leaving a little of the brownie uncovered on all sides.
Spread evenly with meringue, sealing carefully to brownie layer.
Sprinkle top with remaining 1/4 cup chopped pecans.
Bake at 450° till meringue is lightly browned, about 5 minutes.
Add egg yolks, milk, and vanilla; beat well.
Stir in melted chocolate.
Stir together thoroughly flour, baking powder, and salt; add to creamed chocolate mixture in bowl.
Mix well.
Fold in 2 stiffly beaten egg whites.
Turn mixture into greased and waxed paper-lined 9x9x2-inch baking pan.
Sprinkle top with the 1/3 cup chopped pecans.
Bake at 350° till done, 20 to 25 minutes.
Remove from pan and cool on rack.
Trim brownie layer to a 9x5-inch rectangle.
Beat the 5 egg whites till soft peaks form.
Gradually add the 1/3 cup sugar; beat till stiff peaks form.
Set meringue aside.
Place brownie rectangle on a wooden board; top with coffee ice cream, leaving a little of the brownie uncovered on all sides.
Spread evenly with meringue, sealing carefully to brownie layer.
Sprinkle top with remaining 1/4 cup chopped pecans.
Bake at 450° till meringue is lightly browned, about 5 minutes.
