Heart Home magazine Issue 12 August 2014 | Page 45

Brownie base

• Preheat oven to 220C/200C fan assisted and
line a baking sheet with baking parchment. •

Ingredients

• Remove ice cream from the freezer and leave
to stand at room temperature to soften slightly.
Cut 1 round from each of the brownies, using a
7 cm round biscuit cutter and put them on the
baking sheet.

1 cup of plain flour
1 cup of caster sugar
½ cup of cocoa
2 eggs
50g melted butter
¼ cup of milk
• Mix together all dry ingredients: flour, sugar
and cocoa.
• In a separate bowl whisk eggs and mix with
cooled melted butter, add milk.
Mix both dry and liquid mixtures together
using an electric mixer.
• Pour the mixture into the prepared tin.
Gently ease the mixture into the corners of
the tin and paddle the spatula from side to side
across the top to level it.
• Bake for 25 minutes in a preheated 180C/160C
fan assisted oven.
• Take out of baking tin and leave to cool on
the rack until completely cold.

To make Baked Alaska
Ingredients
250ml vanilla ice cream
4 large chocolate brownies
(you can buy the brownie base instead of
making)
4 egg whites
115g caster sugar

• Put the egg whites in a clean bowl and whisk,
using an electric mixer, until stiff peaks form.
Whisk in the caster sugar in a thin stream and
continue whisking until stiff and glossy. Put
1 scoop of ice cream on each of the brownie
circles.
• Working quickly, spoon the meringue over
the ice cream and use a palette knife to spread
it all the way down the sides of the Alaska,
making sure the ice cream and brownies are
completely covered. Make a few peaks in the
meringue, using the tip of the knife.
• Bake for 6 – 7 minutes until the meringue is
browned. Serve immediately, dusted with a
little cocoa powder.