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Individual Brownie Baked Alaskas
2/3 cup unsifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons (3 ounces) unsalted butter
2 ounces unsweetened chocolate
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs, lightly beaten
2 teaspoons vanilla
1/2 cup walnuts, toasted, chopped
3 pints vanilla ice cream
1 1/2 cups (11 to 12) large egg whites
1/2 teaspoon cream of tartar
1 1/2 cups granulated sugar
1/2 teaspoon vanilla
Adjust rack in the lower third of the oven; preheat to 350 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil. Sift flour with baking powder and salt. Melt the butter with the chocolate over low heat, then stir in the sugars. Pour into a large bowl; cool 5 minutes. Stir in eggs and vanilla, then the flour mixture and nuts. Spread evenly in pan; bake 23 minutes only. Cool on rack, then inver and carefully remove the foil.
Cut brownie into 2-inch squares and set them on a baking sheet that will fit in the freezer. Place a scoop of ice cream on top of each brownie, then place them on their baking sheet in the freezer.
Meringue: Using an electric mixer, preferably with a whisk attachment, whip egg whites until frothy. Add cream of tartar and whip on medium speed until soft peaks form. Continue whipping and gradually add the 1 teaspoon of the granulated sugar until whites have thickened and form soft droopy white peaks. Gradually whip in the remaining sugar, 2 tablespoons at a time until stiff, shiny, not dry peaks form. Add the vanilla and lemon zest in the final moments of whipping.
With a small icing spatula, frost with enough meringue to cover each frozen ice cream topped brownie completely, sealing bottom completely. Return them to the freezer until serving time.
At serving time, adjust rack in the center of the oven and preheat to 425 degrees at least 20 minutes. Sprinkle each dessert with powdered sugar, then place the baking sheet in the oven just until the meringue is lightly browned, about 5 minutes. Transfer each Brownie Baked Alaska to a dessert plate using a wide metal spatula (like the one you use to flip pancakes).