8 2-oz scoops “After Eight” ice cream
8 “Two-Bite Brownies”
2 large egg whites
a few drops lemon juice
½ cup sugar
Place brownies on a parchment paper-lined baking sheet. Using a 2 oz ice cream scoop, top each brownie with ice cream. Place in a very cold deep freeze (you may need to adjust the temperature of your appliance for this step). Allow ice cream to harden for several hours or overnight.
Pour lemon juice into a glass or stainless steel mixing bowl. Place egg whites into bowl and whip, using an electric mixer on high speed, until soft peaks form. Reduce speed and gradually add sugar. Resume high speed and continue beating until stiff peaks form.
Working quickly and using a small offset spatula (available in finer kitchen and cake decorating stores), spread meringue over top and sides of ice cream, leaving the brownie base exposed. Using a butane torch, gently toast the meringue by waving the flame over the surface of the Baked Alaskas. Serve immediately.