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| Brownies Alaska w. Cinnamon Hazelnut Sauce |
Believe it or not, this dessert is surprisingly easy to prepare especially considering
how infinitely impressive it is to serve.
The most important step to ensure success is freezing the meringue – covered ice
cream and brownie thoroughly.
Ingredients
For the brownies:
1 stick unsalted butter
1 cup sugar
2 whole eggs
1 teaspoon pure vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon instant espresso powder
1 cup chocolate chips
2 cups coffee ice cream, softened
For the meringue:
3 egg whites, room temperature
1/4 teaspoon cream of tartar
2 cups coffee ice cream, softened
2/3 cup sugar
For the hazelnut sauce:
1/2 cup firmly packed brown sugar
1/2 cup light corn syrup
1/4 cup unsalted butter
1 teaspoon ground cinnamon
1/2 cup chopped toasted hazelnuts
1 tablespoon hazelnut liqueur
1 teaspoon pure vanilla extract
Method
For the brownies:
Preheat oven to 350°
Grease and flour an 8 x 8 inch pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar,
eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, baking
powder and espresso powder. Fold in the chocolate chips. Spread batter into
prepared pan.
Bake for 25 to 30 minutes. Do not overbake. Remove from oven to a wire rack to
cool before cutting. Cut 4 circles out of brownies using a biscuit cutter, empty and
clean tuna can or glass.
Choose a baking pan or cookie sheet that will fit in your freezer and line it with foil.
Place round brownies on foil. Top each brownie with a half cup coffee ice cream,
using two spoons to shape onto brownies; freeze, uncovered, until firm; about 2
hours.
For the meringue:
Place egg whites in large mixer bowl and beat until foamy. Add cream of tartar.
Continue beating until soft peaks form. Gradually add sugar, 1 tablespoon at a
time. Beat 3 to 4 minutes until stiff peaks form and sugar is dissolved. [Tip: Rub a
little meringue between your finger and thumb to determine if the sugar is dissolved.
It will feel gritty if the sugar is not completely dissolved and needs more beating].
Spread meringue onto ice cream with small spatula. Spread to edges making sure
ice cream covered brownie is covered completely. Cover loosely [Non-stick
aluminum foil is great for this]. Freeze until ready to serve.
For the sauce:
Combine brown sugar, corn syrup and butter in a small saucepan. Bring to a boil
over medium heat stirring constantly. Add the cinnamon. Boil 1 minute. Remove
from heat and stir in hazelnuts, liqueur and vanilla extract; set aside.
For serving:
Heat oven to 450°
The brownies and ice cream need to be well frozen before baking. A very hot
oven and very cold desserts are the secrets to success here! The meringue will
brown quickly in the very hot oven, leaving no time for the ice cream to melt. A
wooden cutting board can be placed under the baking sheet to serve as an
additional layer of insulation if you wish.
Bake the brownies 2 to 3 minutes until lightly browned.
Heat sauce to lukewarm and pour a little onto each of four dessert plates. Top
with baked brownies and serve immediately.
how infinitely impressive it is to serve.
The most important step to ensure success is freezing the meringue – covered ice
cream and brownie thoroughly.
Ingredients
For the brownies:
1 stick unsalted butter
1 cup sugar
2 whole eggs
1 teaspoon pure vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon instant espresso powder
1 cup chocolate chips
2 cups coffee ice cream, softened
For the meringue:
3 egg whites, room temperature
1/4 teaspoon cream of tartar
2 cups coffee ice cream, softened
2/3 cup sugar
For the hazelnut sauce:
1/2 cup firmly packed brown sugar
1/2 cup light corn syrup
1/4 cup unsalted butter
1 teaspoon ground cinnamon
1/2 cup chopped toasted hazelnuts
1 tablespoon hazelnut liqueur
1 teaspoon pure vanilla extract
Method
For the brownies:
Preheat oven to 350°
Grease and flour an 8 x 8 inch pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar,
eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, baking
powder and espresso powder. Fold in the chocolate chips. Spread batter into
prepared pan.
Bake for 25 to 30 minutes. Do not overbake. Remove from oven to a wire rack to
cool before cutting. Cut 4 circles out of brownies using a biscuit cutter, empty and
clean tuna can or glass.
Choose a baking pan or cookie sheet that will fit in your freezer and line it with foil.
Place round brownies on foil. Top each brownie with a half cup coffee ice cream,
using two spoons to shape onto brownies; freeze, uncovered, until firm; about 2
hours.
For the meringue:
Place egg whites in large mixer bowl and beat until foamy. Add cream of tartar.
Continue beating until soft peaks form. Gradually add sugar, 1 tablespoon at a
time. Beat 3 to 4 minutes until stiff peaks form and sugar is dissolved. [Tip: Rub a
little meringue between your finger and thumb to determine if the sugar is dissolved.
It will feel gritty if the sugar is not completely dissolved and needs more beating].
Spread meringue onto ice cream with small spatula. Spread to edges making sure
ice cream covered brownie is covered completely. Cover loosely [Non-stick
aluminum foil is great for this]. Freeze until ready to serve.
For the sauce:
Combine brown sugar, corn syrup and butter in a small saucepan. Bring to a boil
over medium heat stirring constantly. Add the cinnamon. Boil 1 minute. Remove
from heat and stir in hazelnuts, liqueur and vanilla extract; set aside.
For serving:
Heat oven to 450°
The brownies and ice cream need to be well frozen before baking. A very hot
oven and very cold desserts are the secrets to success here! The meringue will
brown quickly in the very hot oven, leaving no time for the ice cream to melt. A
wooden cutting board can be placed under the baking sheet to serve as an
additional layer of insulation if you wish.
Bake the brownies 2 to 3 minutes until lightly browned.
Heat sauce to lukewarm and pour a little onto each of four dessert plates. Top
with baked brownies and serve immediately.
