1/2 c. shortening
1 c. granulated sugar
1 tsp. vanilla
1 egg
1 egg yolk
2 tbsp. milk
1 c. unsifted all purpose flour
1/3 c. Hershey's cocoa
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped almonds
2 scoops mint chocolate chip ice cream
Meringue
Chopped or sliced almonds

Cream shortening, sugar and vanilla in a small bowl until light and fluffy. Add egg, egg yolk, and milk; blend well. In a separate bowl combine flour, cocoa, baking powder, salt, and almonds. Add flour mixture to creamed mixture; blend well. Spread batter evenly into a greased, 9 inch square baking pan. Bake at 350 degrees for 25 to 30 minutes or until brownie begins to pull away from edges of pan. Cool in pan. Cut into 9 squares.

To assemble, place two brownie squares on an ungreased cookie sheet. Prepare Meringue. Place one scoop of ice cream on the center of each brownie. Cover ice cream and brownie completely with meringue. Garnish with chopped or sliced almonds. Bake at 450 degrees for 4 to 5 minutes or until meringue is lightly browned. Serve immediately. (To make additional servings, prepare additional meringue, assemble, and bake as directed.)

MERINGUE:

1 egg white
1/8 tsp. cream of tartar
2 tbsp. granulated sugar

Beat the egg white and cream of tartar in small bowl until foamy. Gradually add sugar; continue beating at high speed until stiff peaks form.