Mini Peppermint Baked Alaskas

These mini baked Alaskas consist of a chewy, fudgy homemade brownie, ice cream, and torched meringue.

Servings 9 servings approx

For the brownies, preheat oven to 350 F and line a 9-in baking pan with parchment paper, making sure there is overhang to remove the brownies.
Place butter and chopped chocolate in a heatproof bowl and melt in 30 sec increments in the microwave, stirring between each. Don't overheat the chocolate! Cool for 5 min.
Whisk in the sugars, and then the eggs and vanilla. Stir in the flour, cocoa powder, and salt. Add chocolate chips if desired. Spread the mixture in the prepared pan.
Bake brownie for 30-45 min, until cracked, no longer runny in the center, and a toothpick inserted in the center comes out with a few moist, not wet, crumbs. It's always better to underbake than overbake a brownie however, because they continue to set as they cool.
Once your brownies have cooled (they can still be a bit warm) take a small jar ring or round cookie cutter and cut your brownies into circles.
For the meringue, in a stand mixer fitted with the whisk attachment, add egg whites, salt, vanilla, and cream of tartar. Beat on high until mixture is frothy. With the mixer running, *slowly* pour in the sugar. Continue to beat until stiff glossy peaks form.
Place a scoop of your favorite ice cream on top of a brownie circle. Cover with a dome of meringue. Make sure it's thick enough to provide insulation for the ice cream so it doesn't melt. Torch the meringue until golden. Serve immediately.