# @crowded_kitchen on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DL-CoLoMIwV
- **Gondola URL:** https://gondola.cc/posts/32299438-crowded-kitchen-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/c3765259c2.jpg
- **Posted:** 2025-07-11T13:36:55.000+00:00
- **Account Owner:** Lexi Harrison & Beth Sinclair (@crowded_kitchen) — https://gondola.cc/crowded_kitchen

## Caption

Brownie + Coffee Chip Baked Alaska 😍 aka the vintage dessert that deserves a comeback!! It’s basically an easier ice cream cake, with a delicious toasted Swiss meringue coating made using our fave zwilling_usa XTEND cordless hand mixer! #ad 

Recipe 👇 

It looks fancy, but we just use our favorite store-bought brownie mix & coffee chip ice cream, then whip up a glossy, silky smooth meringue using our zwilling_usa XTEND cordless hand mixer. It gets toasted to perfection and tastes amazing.

I’m obsessed with my Zwilling cordless hand mixer – it can go anywhere in my kitchen without having to worry about cords. The battery is rechargeable and compatible with several other Zwilling cordless appliances, including a mini vacuum, an immersion blender, a ricer, a whisk, and a chopper! 
Comment ‘MIXER’ and we’ll send you the link! #Zwilling1731 #xtend 

Brownie + Coffee Chip Baked Alaska: 

~20 oz brownie mix
2 1.5 quarts coffee chip ice cream
For the meringue: 
5 large egg whites, room temp 
1 cup granulated sugar 
1/2 tsp cream of tartar 
1 tsp vanilla extract 
1/4 tsp salt 

Bake the brownies according to the package directions in a circular 9” cake pan. Let cool completely. 

Line a large glass bowl (at least 9” diameter - we used our large Zwilling Fresh & Save Bowl and it’s the perfect size!) in plastic wrap, leaving overhang on the sides. Scoop slightly softened ice cream into the bottom of the bowl and spread it into an even layer. Place the brownie round on top. Cover tightly in plastic wrap and freeze until solid (~4 hrs)

To make the meringue, set a medium heatproof bowl over a saucepan of simmering water. Add the egg whites and sugar and whisk constantly until they reach 120˚F. 

Pour the mixture into a larger bowl and add cream of tartar, vanilla and salt. Beat on medium for 1 min, then increase speed to high and beat for 5 mins, until they form stiff, glossy peaks. 

Spread the meringue over the baked Alaska and use the back of a spoon to make swirls. Use a culinary torch to toast the meringue until it’s golden brown all over. Slice and serve right away.

## Stats

- **Views:** 88,523
- **Likes:** 11,863
- **Shares:** 0
- **Comments:** 137

## Tags

ad, xtend, zwilling1731

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