Directions:
- BROWNIE BASE - In mixing bowl: with electric beater cream butter and sugar until fluffy, add eggs one at a time beating smooth after each addition.
- In bowl: measure out and combine flour, cocoa and salt and whisk to mix, stir in chopped walnuts; stir dry mix into butter mixture, mix until blended, pour into a well greased and lined 9 inch round pan.
- Bake in a 350 degree oven 25 - 30 minutes, do not over bake; this can be made ahead covered and refrigerated up to 2 days, it also freezes well.
- ICE CREAM MOLD - spoon softened ice cream into an 8 inch round bowl lined with plastic wrap, pack well, cover with plastic wrap until firm (2 hours) this can be made ahead and kept in freezer up to 2 days.
- FUDGE SAUCE - combine all the ingredients for the fudge sauce into a sauce pan, whisk smooth and cook over low heat until hot and smooth; put in bowl or jar cover and refrigerate - heat before serving.
- MERINGUE TOPPING - beat egg whites and cream of tartar until forms soft peaks.
- Gradually add sugar and beat, add brandy; beat until glossy and stiff peaks form.
- ASSEMBLY - just before serving place cake base on oven proof platter, unmold ice cream onto brownie base and return to freezer while you make the meringue. Warm fudge sauce, I use the micro wave.
- Prepare meringue, working quickly spread over the cake and ice cream covering completely.
- Broil, rotating platter until meringue is lightly browned; WATCH CAREFULLY - takes about three minutes.
- Serve with the warmed fudge sauce - yield will depend on the size of your servings, time will vary with the experience of the chef.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 694.56 Kcal (2908 kJ) | ||
| Calories from fat | 224.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.89g | 38% | |
|---|---|---|---|
| Cholesterol | 84.65mg | 28% | |
| Sodium | 347.22mg | 14% | |
| Potassium | 444.17mg | 9% | |
| Total Carbs | 107.06g | 36% | |
| Sugars | 61.35g | 245% | |
| Dietary Fiber | 2.78g | 11% | |
| Protein | 10.86g | 22% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.6mg | 15% | |
| Calcium | 136.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 319.03 Kcal (1336 kJ) | ||
| Calories from fat | 102.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.43g | 38% | |
|---|---|---|---|
| Cholesterol | 38.88mg | 28% | |
| Sodium | 159.48mg | 14% | |
| Potassium | 204.01mg | 9% | |
| Total Carbs | 49.17g | 36% | |
| Sugars | 28.18g | 245% | |
| Dietary Fiber | 1.28g | 11% | |
| Protein | 4.99g | 22% | |
| Vitamin C | 2mg | 7% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.2mg | 15% | |
| Calcium | 62.8mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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