|Walnut brownie mix||16 1⁄2 Ounce (1 Package)|
|Vanilla ice cream||1 Pint|
|Cream of tartar||1⁄4 Teaspoon|
|Packed dark brown sugar||1⁄3 Cup (5.33 tbs)|
|Chocolate mocha sauce||1⁄4 Cup (4 tbs)|
Bake brownies as directed on package.
Cover baking sheet with aluminum foil.
Place brownie square on baking sheet Place ice cream on cake.
Leaving 1-inch edge, trim cake around ice cream.
Place in freezer while preparing meringue.
Heat oven to 500°.
Beat egg whites and cream of tartar until foamy.
Beat in brown sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Completely cover cake and ice cream with meringue, sealing it to foil on sheet.
Bake 3 to 5 minutes or until meringue is light brown.
Trim foil to edge of meringue; freeze dessert up to 24 hours.
About 10 minutes before serving, remove dessert from freezer.
Cut into 3 or 4 slices, then cut each slice in half.