How To Make a Brownie Baked Alaska

How To Make a Brownie Baked Alaska


-These are pretty stiff. Nice whipped peaks.
I can turn it over my head. This is what Jamie Oliver
always does, right. He’s like, “You know
they’re done.” Should I do it? Ah! It’s really nerve-racking. Hi. I’m Farideh, the culinary
director at “Munchies,” and today we’re making
a grasshopper baked Alaska, which is a recipe
from our new cookbook “‘Munchies’ Guide to Dinner.” A grasshopper baked Alaska
is chocolate brownie layer that has a bit
of mint in it, and then we’re using
mint-chocolate-chip ice cream mounded on top,
and then a bunch of meringue along the outside, flambéd
and served like that. What we’re going to do is use, for our ice cream layer,
mint-chocolate-chip ice cream. Now, it has to be green. Okay, it doesn’t
have to be green. If you want to use the
natural stuff, that’s fine. Do whatever you feel like. We’re going to use green stuff,
okay? Because it’s the best stuff. But we also need a bowl
that’s going to fit on top of our brownie layer. We’re going to bake a brownie
into this. We’re going to dome ice cream
into it, and we’re going to flip it out
on top like that, so it needs to be about
a 2-quart-size bowl. It could be glass or metal. It’s going to be like, “What?” Just like that with ice cream. Line this with
some plastic wrap. You’re going to basically
go like this. We’re going to do another layer
of it right here, just like that,
right on in there. Our ice cream is softened
to room temperature, so we’re just
going to take it out. What a color! Am I right? Look at this beautiful
mint green. There’s nothing more beautiful
in the world than this. You’re going to save a little
bit for yourself to eat. Be careful not to get
brain freeze. Switching to a clean
metal spoon, just smoosh it on in here. Fill in all the little gaps
and stuff. I’m doing this first because
I want this to be prepared. I want all my little
bits and bobs to be ready. You can make this
a week ahead of time if you’re having friends
over for a dinner. There’s a lot of different
claims as to where baked Alaska was invented,
but Delmonico’s, which is based right here
in New York City in Downtown Manhattan, claims to have invented
the baked Alaska, so it’s kind of
like a steakhouse vibe. You have this overhang here. You kind of, like,
tuck it up and over. We’re going to pop this
into the freezer, and now we’re going
to make our brownie. We set up a double boiler. So a double boiler is not as crazy and complicated
as it sounds. It’s super easy. You’re just getting a saucepan,
putting, like, maybe an inch
or 2 of water in the bottom and then a heatproof bowl
on top of it that can nest. The reason why we’re using that
is because we’re going to melt our butter in here,
so unsalted butter and then a combination
equal parts semisweet chocolate
and bittersweet chocolate. The reason why we’re using
a double boiler on this — The heat from the water
is going to gently melt the butter and the chocolate. It’s not going to burn
or anything, so we’re going to wait
for that to melt. Meanwhile,
so a little bit of salt, like, literally a pinch of salt
into the old cake flour here. I’m going to crack two eggs. Okay, one egg, two egg. We can mix this,
these eggs with the sugar. It’s about, like, a cup of sugar
or something like that. You can set that aside. There is some mint extract
in here. We’re making these like
a chocolate-mint brownie. If you don’t want to
make it minty, that’s fine. You can just use vanilla extract
instead of mint, but again, we’re going with
the whole grasshopper theme, so we’re using mint extract
for that. In this bowl here,
we’re using cake flour. So cake flour has a lower
protein content, which is going to make this
a little more delicate. Cake flour can sometimes
be a bit difficult to find. For 1 cup of all-purpose flour, remove 2 tablespoons
of the flour and replace it with
2 tablespoons of cornstarch and it’ll be
basically the same. While we’re waiting for
our chocolate to melt, we’re also going to take — It’s about a 9-inch
round cake pan. I’m just going to take
some extra butter and just use it to
grease this guy all around and up the sides. We’re going to line our cake pan
with some parchment paper. So the easy way to do that — Take your square
or rectangle of parchment, and we’re just going to
fold it in half, and we’re going to
fold it in half again like you’re making a little cone
and then one more time. Like this, okay? Then we’re going to take it. Then we’re going to look
at the middle point, there, and I will cut right
to the edge. Make a little circle here. Now, this is called a cartouche. A lot of people use it
when they’re simmering things, whatever. I’m using it just to make
a nice lining for the bottom
of this cake pan, and then we’re going to
just grease it one more time just because — to be safe. I like using a mixture
of bittersweet and semisweet just because
sometimes I find semisweet to be a little bit too much, so the bittersweet kind
of balances that out. So our chocolate and butter
has melted nicely. You can add it directly
into the egg and sugar mixture. Drizzle that in there
and just whisk it as we go. Then we’re going to add
our salt and our cake flour. This is, like, one of
my favorite brownie recipes. I change it around a little bit
for my normal brownie recipe. So that is ready. And don’t forget
to lick this clean. Mm-hmm. Yep. Scoop it right on in here, and just smooth it out
into a nice even layer. We’re going to bake it at 400
degrees about 15 to 20 minutes. Let it cool, and then we can
basically assemble our baked Alaska. We’re going to make
our meringue next. Six egg whites into here. You can freeze your egg whites
for up to, like, a month or two so you can have them on hand
so you can make baked Alaska all the fucking time. Into this, we’re going to
whip up these egg whites, and then we’re going to add just
a little bit of cream of tartar. I have to admit, I always
thought cream of tartar was full of shit,
and I don’t know what it’s for. It’s just, like, what is this? But here is what it’s good for
with a meringue. It’ll keep your egg whites
lighter, brighter, but also will help it
increase in volume and keep it a little bit stiffer
in that way. And we’re just going to
whip these guys. And you could do this by hand,
but why? These are pretty stiff. As they start to stiffen up
a little bit more, I’m going to gradually add in
my granulated sugar now. Cool, so look at that —
nice whipped peaks. What if it just plopped on
my fucking head right now? The joke would be on me. This is all ready. That was super terrifying
and scary, but they’re stiff. They’re good.
I’m going to put this aside, and we’re ready to assemble
our baked Alaska now. So I just put a knife
around the brownie to loosen it up,
take the old paper off. Going to grab my ice cream
from the freezer. Whoop, it just lifts
right out of there. And just right over the top, and look how easily
that comes off of there. You have to work
kind of fast here because you don’t want this
to all melt, and you want it to look kind of,
like, rustic and fun. You’re going to do nice
little swoops and stuff over it. You can go all the way around. Since I don’t have
such a big edge over here, I’m going to keep the brownie
exposed on the bottom, but by all means, if you have
a bigger plate underneath of it, cover up the brownie also. You’re going to take your spoon and just kind of did little,
like, swooshes on here, okay? Because you want to make it
look textured, so just like this. It doesn’t have to be perfect because
it’s kind of fun when it’s, like, all wonky like that,
you know? Little peaks on here. You notice I have a blowtorch. Don’t be afraid. So the whole point
of a baked Alaska is that you’re burning
the meringue a little bit. If you don’t have a blowtorch,
totally fine. Jack up the heat in your oven
either to broil or to 500 degrees,
and just put it in the oven. It’s going to be, like,
5 minutes until the meringue sets. Be careful and don’t do it
in the oven for too long because there’s ice cream
in there, and it will melt. Or if you want to be
a real fucking baller, you can pour some alcohol
over it and then, like, flambé it. It’s going to light up on fire. So we’re turning off the lights
right now so you guys
can see it lighting up. Ooh, moody. This is a high-proof rum. ♪♪ It’s not really going, huh? Here is what I think
needs to happen. I need to put the eggshell
in there and nestle it and let it kind of overflow
a little bit. Nestle the eggshell in there. We’re going to put
a little bit more so you can’t see the eggshell, and let it kind of overflow
a little bit. ♪♪ There we go. Got it. And this is how you serve it
to your friends. The old baked Alaska. Ah, I love this so much. This looks so good. Green mint-chocolate-chip
ice cream is what makes this. It’s the best part. Okay, so you’ve got your mint
on mint on meringue. Mm, that’s so good. The brownie, it’s a little bit
fudgy because it was, like, slightly undercooked,
super minty, and then plus the
mint-chocolate-chip ice cream. You got that meringue
which is so sweet and a little bit
caramelized and stuff. This is delicious.
You guys are going to love it. This is the way to, like, impress your guests,
and it’s so easy. That was not hard at all. Go ahead. Make this. Make it for your friends.
Make it for yourself. Just sit around by yourself
and eat this and just feel like
a fancy-ass motherfucker. Drink a martini,
but also buy the cookbook, “‘Munchies’ Guide to Dinner.” Make the baked Alaska. Have the best time of your life,
okay? ♪♪ ♪♪

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