Ingredients
2 ounces unsweetened chocolate1/2 cup shortening1 cup sugar1 teaspoon vanilla extract2 eggs3/4 cup all-purpose flour1/2 teaspoon baking powder1/2 teaspoon salt1 cup chopped walnuts, optional1 quart strawberry ice cream, slightly softened1 quart vanilla ice cream, slightly softenedMERINGUE:5 egg whites2/3 cup sugar1/2 teaspoon cream of tartar
Preparation
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.
