Alaskan Brownies Recipes

Steps:

• Preheat the oven to 350 degrees (175 degrees C). Line the bottom of a 9-inch cake pan with parchment and spray the sides with cooking spray.
• Melt butter, semisweet chocolate chips, and unsweetened chocolate in a medium mixing bowl set over a double boiler, stirring frequently. Remove from heat and let cool while working on the next step.
• Combine flour, baking powder, and salt in a small mixing bowl.
• Whisk sugar, eggs, instant coffee, and vanilla together in another bowl until well combined. Pour in the chocolate mixture and stir to combine. Add in the flour mixture and stir until fully incorporated. Pour batter into the cake pan.
• Bake in the preheated oven until edges are set and a toothpick inserted into the middle comes out clean, about 35 minutes. Cool completely in the pan, at least 30 minutes.
• In the meantime, transfer ice cream to the refrigerator to warm for 15 minutes. Line a 9-inch glass mixing bowl with plastic wrap, leaving a few inches of overhang on the sides.
• Remove one of the pints of pistachio ice cream and press into the bottom of the prepared bowl using a small rubber spatula. Smooth into an even layer and freeze for 15 minutes. Repeat the process with both pints of strawberry ice cream, freezing for 15 minutes between each pint.
• Fold the overhanging plastic wrap over the top layer of ice cream. Freeze until solid, 10 hours to overnight.
• Turn brownie out, wrap in plastic wrap, and refrigerate overnight.
• Gently whisk egg whites with superfine sugar and cream of tartar over top of a double boiler until eggs are warm to the touch the sugar has dissolved, about 5 minutes. Pour meringue into the bowl of a stand mixer fitted with a whisk attachment. Whip at a low speed until foamy. Increase speed and beat until stiff, glossy peaks form, 5 to 6 minutes. Stir in vanilla.
• Unwrap chilled brownie and place on a serving tray or cake stand. Grab the plastic wrap overhang and lift the ice cream dome out of the bowl, dunking the bottom of the bowl in warm water to help it release. Place dome flat-side down on top of the brownie.
• Quickly frost the dome with the meringue in a swirl pattern, covering the ice cream completely.
• Toast the meringue using a brulee torch, or broil until browned. Serve immediately.

Steps:

• In a microwave-safe bowl, melt chocolate and shortening; stir until smooth. Stir in sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into chocolate mixture. Stir in nuts if desired. , Spread into a greased 9-in. round baking pan. Bake at 350° for 20-25 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. , Meanwhile, line an 8-in. or 9-in. round bowl (1-1/2-qts.) with foil. Quickly spread strawberry ice cream over bottom and up sides of bowl, leaving center hollow; cover and freeze for 30 minutes. Pack vanilla ice cream into center; cover and freeze. , To assemble, place the brownie base on a 10-in. ovenproof serving plate. Unmold ice cream onto brownie. Return to freezer while preparing meringue. , In a heavy saucepan or double boiler over simmering water, combine the egg whites, sugar and cream of tartar. Heat over low heat while beating egg white mixture with a portable mixer on low speed for 1 minute, scraping down sides of bowl. Continue beating until mixture reaches 160°. Remove from the heat. Beat on high speed until stiff peaks form., Quickly spread over ice cream and brownie. Bake at 500° for 2-5 minutes or until meringue is lightly browned. (Or return to freezer until ready to bake.) Transfer to a serving plate; serve immediately.

Steps:

• Preheat oven to 350°. Grease a 9x13-inch baking pan. In double boiler, melt 1 cup chocolate chips and butter. In bowl, cream eggs, sugar, and melted chocolate mixture. Add vanilla and Frangelico, if using. Add flour, coffee, nuts, and remaining 1/2 cup chocolate chips; stir until blended. Pour into baking pan. Bake for 30-35 minutes until center is done. Cool. Frost, if desired. Note: Hazelnuts may be ground in a coffee grinder. Frosting: Blend ingredients together until smooth. Fun Fact: Hawaii is the only state that grows coffee. The 10-day Kona Coffee Cultural Festival in Kona, started in 1970, is recognized as the oldest product festival in Hawaii, and is the only coffee festival in the United States. Kona coffee is only grown on the Big Island of Hawaii, and any coffee claiming to be Kona coffee must be at least 10% pure Kona.