Baked Ice Cream Brownies

Ingredients:

1 package (15.5 ounces) fudge brownie mix

3/4 cup chopped pecans

1 pint chocolate mint ice cream

1/4 cup hard shell chocolate flavored topping

4 egg whites, at room temperature

1/2 cup granulated sugar

1 teaspoon vanilla extract

candied red cherry wedges, for garnish

Directions:

Prepare brownie mix according to package directions, adding pecans to mixture. Bake in an 11" x 7" pan. Cool completely; cut into 3" squares. Place on cookie sheet and top each with a rounded scoop of ice cream. Cover with hard shell chocolate topping. Freeze for at least 2 hours.

Just before serving, place egg whites in bowl and beat until foamy. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form. Beat in vanilla.

Preheat oven to 500 degrees. When oven reaches proper temperature, remove brownies from freezer. Spread meringue over ice cream, sealing to the edge of the brownie. Bake at 500 degrees for 4-5 minutes or until lightly browned. Garnish with cherry wedges. Serve immediately.