Preparation:
Prepare brownie mix according to package directions using a 9 inch square pan; let cool completely. Cut brownies into 3 inch squares. Arrange brownies on a cookie sheet; top each brownie with a scoop of ice cream. Freeze at least 1 hour. Beat egg whites (at room temperature) until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Remove ice cream-topped brownies from freezer. Spread meringue over ice, sealing to edge of brownie. Bake at 500 F. for 2 to 3 minutes or until lightly browned. Garnish with cherries, if desired. |
