Brownie baked alaska

1. Birthday.
2. Line a 1-quart freezerproof bowl (about 7 inches in diameter) with wax paper, leaving an overhang around the edges.
3. Pack ice cream into bowl, and freeze until very firm.
4. cream butter; gradually add 1 cup sugar, beating well at medium speed of an electric mixer.
5. Add eggs, one at a time, beating after each addition.
6. Combine flour, baking powder, salt, and cocoa; add to creamed mixture, mixing well.
7. Stiri in vanilla.
8. pour batter into a greased and floured 8-inch round cakepan.
9. Bakei at 350 °F for 25 to 30 minutes or until a wooden pick inserted in center of cake comes out clean.
10. Cool cake in pan 10 minutes.
11. Remove cake from pan, and let cool completely on a wire rack.
12. place cake on an ovenproof wooden board or serving dish.
13. Invert bowl of ice cream onto cake layer, leaving wax paper intact; remove bowl.
14. Place ice cream-topped cake in freezer.
15. beat egg whites until frothy; gradually add 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
16. Remove ice cream-topped cake from freezer, and peel off wax paper.
17. Quickly spread meringue over entire surface, making sure edges are sealed.
18. bake at 500 °F for 2 to 3 minutes or until the meringue peaks are lightly browned.
19. Arrange strawberry halves around edges, and serve immediately.
20. Yield: 10 to 12 servings.
21. note: after meringue is sealed, the dessert can be returned to the freezer and baked just before serving.
22. Browniei baked alaska will keep in the freezer up to 1 week.