Smashed Oreo Baked Alaska
Smashed Oreo Baked Alaska
This Mint Cookies & Cream version of the classic Baked Alaska is a dream for lovers of brownies, ice cream, and Oreos! The classic Neapolitan version of this recipe has been altered for an Incredible Hulk twist. There are Hulk smashed Oreos in the brownie and ice cream layers of this Baked Alaska, covered with a toasted marshmallow meringue.
We used Mint Cookies & Cream and regular Cookies & Cream ice cream for the ice cream layers of this cake, but feel free to modify as you see fit! Some other suggested pairings could be regular chocolate ice cream or mint chocolate chip! You could also use regular Oreos instead of mint Oreos in the brownie base if chocolate and mint isn’t your thing!
Prep Time: 2 Hours
Total Time: 14 Hours
Ingredients
Mint Chocolate Chip Brownie Base
1 + 1/4 cups unsalted butter
8 oz semisweet chocolate, roughly chopped
3/4 cup unsweetened dutch process cocoa powder, divided into 1/2 + 1/4 cups
1 tablespoon espresso powder
2 cups granulated sugar
1/2 cup dark brown sugar
2 teaspoons vanilla extract
2 teaspoons kosher salt
6 large eggs
1 cup all-purpose flour
1 package Mint Oreos
Ice Cream Layers
1 quart mint cookies & cream ice cream
2 quarts cookies & cream ice cream
Meringue
6 egg whites, room temperature
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 cup sugar
Instructions
Ice Cream: Soften 3 quarts of ice cream (2 quarts mint cookies & cream and 1 quart cookies and cream).
Ice Cream: Line a small bowl with plastic wrap. Fill with cookies & cream ice cream. Freeze for 1 hour.
Ice Cream: Line a 3 quart bowl with plastic wrap. Unwrap the small bowl of cookies & cream ice cream into the bowl. Fill the bowl with the mint cookies & cream ice cream. Cover surface with plastic wrap and freeze overnight.
Brownies: Preheat the oven to 350°F. Grease a 9 inch round pan and then line with parchment paper.
Brownies: In a large bowl, mix together 1 cup of flour and 1/2 cup of unsweetened dutch process cocoa powder. Set aside.
Brownies: In a medium heatproof bowl, combine the 8 oz chopped bittersweet chocolate, 1/4 cup of unsweetened dutch process cocoa powder, and 1 tablespoon of espresso powder. Put 1 + 1/4 cups of unsalted butter in a small saucepan over medium heat. Cook for 5 minutes until the butter comes to a simmer. Pour the hot butter over the chocolate mixture and allow it to sit for 2 minutes. Beat until the chocolate mixture is completely smooth and melted.
Brownies: In a large bowl, add 2 cups of granulated sugar, 1/2 cup of brown sugar, 2 teaspoons of vanilla extract, and 2 teaspoons of salt. Add 3 eggs. Beat until well-combined. Add the remaining 3 eggs. Beat on high speed until light and fluffy, about 10 minutes.
Brownies: Slowly combine the chocolate mixture and the sugar mixture. Blend until smooth. Gently fold in the flour mixture until just combined. Fold in 1 cup chopped Oreo cookies.
Brownies: Pour 1/2 the brownie batter into the pan and smooth the top with a spatula. Cover the brownie layer with Oreos. Top with the remaining 1/2 of the brownie batter.
Brownies: Bake for about 45 minutes. Allow the brownies to cool.
Assembly: Turn the brownies over onto a large plate. Remove the ice cream from the freezer and fit on top of the brownie base. Place back in the freezer while working on the meringue.
Meringue: In a large heatproof bowl, whisk together egg whites, sugar, and cream of tartar over a simmering pot on the stove. Whisk until the sugar has dissolved and the mixture is warm (about 3 minutes).
Meringue: Remove the bowl from pot. Using a hand mixer, beat until the egg white mixture has glossy peaks (about 10 minutes). Add the vanilla extract and mix until just combined.
Assembly: Remove the ice cream and brownies from the freezer. Use a spatula to cover the meringue on the outside of the cake. Brown the edges of the meringue with a kitchen torch.
Enjoy!
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