Minted brownie Alaska
- 100g unsalted butter, plus extra for greasing
- 100g bar Extra Special Peruvian Dark Chocolate, broken into pieces
- 2 large eggs
- 125g soft brown sugar
- 50g self-raising flour
- 2tbsp chopped fresh mint (optional)
- 900ml tub Asda Really Creamy Mint Choc Chip Ice Cream, softened but not melted
- 3 large egg whites
- 180g caster sugar
Preheat the oven to 160C/140C Fan/Gas 3. Grease and line the base of a 19cm round, shallow, loose-bottomed cake tin.
Melt the butter and dark chocolate in a bowl over a pan of simmering water. Take the bowl off the pan; allow to cool for 10 mins.
In another bowl, beat together the eggs and sugar until foamy. Stir in the chocolate mixture. Stir in the flour and the mint, if using, until smooth.
Pour into the tin. Bake for 25-30 mins, until just set. Cool in the tin for 10 mins, then on a wire rack. Put on a large baking tray.
Line a 1L pudding basin with clingfilm. Fill with the ice cream, pressing down lightly. Put in the freezer.
Turn up the oven to 220C/200C Fan/Gas 7.
Put the egg whites in a large, clean bowl and whisk until they form stiff peaks. Add the sugar 1tbsp at a time, whisking well, until thick, glossy peaks form.
Turn the ice cream out of the basin, onto the centre of the brownie. Discard the clingfilm. Cover the ice cream and brownie with the meringue mixture, swirling into peaks. Bake for 5 mins until the meringue is tinged golden on the outside but the ice cream is still frozen. Serve immediately.