Grasshopper Baked Alaska

  1. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar. Beat in vanilla and eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; stir into chocolate mixture.
  2. Transfer to a greased 8-in. round baking pan. Bake at 350u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. Meanwhile, in a large bowl, combine the ice cream, Andes candies, liqueurs and, if desired, food coloring. Transfer to an 8-in. round bowl (1-1/2 qts.) lined with plastic wrap; freeze until set.
  4. In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160u0b0, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved.
  5. Place brownie on an ungreased foil-lined
  6. ; top with inverted ice cream mold. Remove plastic wrap. Immediately spread meringue over ice cream, sealing to edges of brownie. Freeze until ready to serve, up to 24 hours.
  7. Bake at 400u0b0 for 2-5 minutes or until meringue is lightly browned. Transfer to a serving plate; serve immediately.

butter, chocolate, sugar, vanilla, eggs, flour, baking powder, salt, vanilla ice cream, mint andes, creme, creme de cacao, green food coloring, egg whites, sugar, cream of tartar

Taken from www.tasteofhome.com/recipes/grasshopper-baked-alaska/ (may not work)

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