Brownie baked Alaska combines fudgy homemade brownies with South Africa’s favourite dessert and is topped with toasted marshmallow swiss meringue for a truly memorable and impressive treat.
Here’s how you can make it!
Chocolate fudgy brownies
1/2 cup unsalted butter, melted
1 tablespoon vegetable pil
1 1/8 cup white sugar
2 large eggs
2 teaspoons vanilla essence/extract
1/2 cup cake flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
Peppermint Crisp Ice Cream
500 ml double cream
360 g caramel treat
Pinch of sea salt
150g peppermint crisp chocolate
Swiss Meringue Buttercream
Egg whites from 4 large eggs
1/2 cup granulated white sugar
1/2 teaspoon cream of tartar
2 teaspoons vanilla essence
1. Preheat oven to 175°C. Lightly grease an 20 x 20 square baking pan with baking spray. Line with baking paper and set aside.
2. Combine melted butter, oil and sugar together in a bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour.
3. Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
4. Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks/nuts or chocolate chips.)
5. Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch. If testing with a toothpick, the toothpick should come out wet for fudge-textured brownies.
Remove and allow to cool to room temperature.
Peppermint crisp ice cream
1. Whisk double cream till soft peaks, add in the tin of caramel treat and whisk on medium speed till stiff peaks. Fold in crushed peppermint crisp chocolate.
2. Line a metal or freezer safe bowl with cling wrap and scoop ice cream into it. Cover with plastic wrap and allow to freeze for 4 hours or until solid.
3. Once solid remove the ice cream dome from the bowl and place on brownie as the base, you can trim the edges of the brownie so it’s the same size as your ice cream dome. Cover with cling wrap and place in the freezer while you make the Swiss meringue buttercream.
Swiss Meringue Buttercream
1. Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with 5cm of simmering water. Do not let the bowl touch the water. Whisk constantly until sugar is dissolved. Transfer the mixing bowl to an electric mixer fitted with a whisk attachment. Add the vanilla. Beat on high speed for 5-6 minutes until stiff glossy peaks form.
If using the oven preheat it now to 232°c.
2. Spread meringue all over the ice cream, completely enclosing it. Use a spoon to create big peaks and swirls. Make sure there is absolutely no ice cream peeking out. If using the kitchen torch, toast the entire meringue topping. If using the oven, bake in preheated oven for 4-5 minutes until toasted.
Slice using a sharp knife and store the remainder in the freezer.