These Peppermint Brownie Baked Alaskas combine those flavors in the most perfect way. The brownie base is fudgy and chewy—studded with chunks of semisweet chocolate for texture. The ice cream is soft and creamy, and the meringue is light and sweet. The individual portions make everyone feel like royalty! While the dessert combines rich elements, it is surprisingly refreshing thanks to the mint!

Ingredients

  • 1 box Betty Crocker™ Dark Chocolate Fudge Brownie Mix
  • 3 tablespoons water
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/8 teaspoon peppermint extract
  • 1/2 cup semisweet chocolate chunks
  • 1/4 teaspoon flaky sea salt
  • 3 cups mint chip ice cream

Swiss Meringue

  • 4 large egg whites
  • 1 1/4 cups granulated sugar
  • Pinch kosher salt
  • 3/4 teaspoon vanilla extract

Instructions

  • Step

    1

    Heat the oven to 350°F. Spray a 13×9-inch (3-quart) baking dish with cooking spray.

  • Step

    2

    In a large bowl, whisk the brownie mix, water, oil, eggs, and peppermint extract until well combined. Add the chocolate chunks and fold in with a rubber spatula. Scrape the batter into the prepared pan. Bake for 22 to 25 minutes or until a toothpick or cake tester inserted into the center comes out clean. Sprinkle the brownies with 1/4 teaspoon sea salt. Allow the brownies to cool completely.

  • Step

    3

    After the brownies are cool, use a 2 1/2- to 3-inch round cutter [for biscuits] to cut out 6 brownie circles. You will have extra brownie scraps. Snack on them, or save them for ice cream sundae toppings. Place the 6 brownie circles on a parchment-lined baking sheet and allow to freeze for 30 minutes.

  • Step

    4

    Set your ice cream out to soften slightly. Once softened, use a 1/2-cup measuring cup to portion out a 1/2-cup dome of ice cream onto each frozen brownie circle. Place back in the freezer.

  • Step

    5

    Meanwhile, in the metal bowl of a stand mixer, combine the egg whites, sugar, and a pinch of kosher salt. Set over pan of simmering water; stir constantly with a rubber spatula, cooking until sugar has dissolved and egg mixture reaches 160°F on candy thermometer. Remove the bowl from the double boiler, and using the whisk attachment of your mixer, beat on high for 5 minutes or until thick and glossy. Add the vanilla extract to combine.

  • Step

    6

    Remove the ice cream-topped brownie circles from the freezer. Using a piping bag fitted with a star tip, pipe the meringue on top of the ice cream, enrobing the ice cream completely. Place back into the freezer for 1 hour.

  • Step

    7

    Remove from the freezer. Using a kitchen torch, brown the meringue. Serve immediately!