- Cook Time
- Prep Time
- 10-12 ServingsServings
- 1 quart ice cream any flavor you like!
- .5 cup butter or margarine
- 2 1-ounce squares of unsweetened baking chocolate
- .75 cup all purpose flour
- .5 teaspoon baking powder
- .5 teaspoon salt
- 2 large eggs beaten
- 2 cup sugar divided
- 1 teaspoon vanilla extract
- 1 cup walnuts or pecans optional
- 5 egg whites at room temperature
Line a 1-quart freezer-proof bowl (about 7-inches in diameter) with wax paper, leaving an overhang around the edges of the bowl. Pack ice cream into bowl. Freeze until ice cream is very firm.
Combine butter and chocolate in a heavy saucepan. Cook over low heat, stirring frequently until melted. Remove saucepan from the heat.
In a bowl, combine the flour, baking powder, and salt. Add to the chocolate sauce and mix well. Add eggs and 1 cup of sugar and combine. Add vanilla and nuts.
Pour brownie batter into a greased 8-inch round cake pan. Bake at 350 degrees for 30-35 minutes or until wooden pick inserted in center comes out clean. Cool brownie in pan for 10 minutes. Remove brownie from pan and let cool completely on a wire rack.
Place brownie in an ovenproof serving dish (for me, that's a pyrex pie plate). Invert bowl of ice cream onto the brownie, leaving the wax paper intact but removing the bowl. Place ice-cream topped brownie in the freezer.
Beat the egg whites at high speed until foamy. Gradually add 1 cup of sugar, a tablespoon at a time, beating at high speed until stiff peaks form and sugar dissolves.
Remove ice cream brownie from freezer. Peel off the wax paper. Quickly spread meringue over entire surface, making sure edges of pie are sealed (very, very important).
Bake at 5600 degrees for 3-4 minutes or until meringue is lightly browned. Cut into wedges using a sharp knife and serve immediately.
NOTE: After meringue is sealer, the dessert can be returned to the freezer for up to 1-week and then baked just before serving.