Instructions: Preheat the oven to 350 F. Cream the eggs and sugar and set aside. Melt the butter and chocolate in a saucepan or double boiler over simmering water. Add this to the egg mixture. Mix in flour and pecans. Pour batter into a greased 9- x 13-inch pan. Bake 25 to 30 minutes. Remove from oven and increase the oven temperature to 450 F. Let uncut brownies cool completely, then remove from pan. Trim uncut brownies into a 6- x 8-inch slab and place on a piece of 7- x 9- inch brown paper. Place on cookie sheet.

Almond Fluff:
Beat 3 egg whites using a mixer until stiff. Continue beating while adding 1/4 cup sugar, a little at a time, until the meringue looks glossy. Add 1 teaspoon almond extract. Remove ice cream from container and place on top of brownies. Cover top and sides with Almond Fluff, sealing brownies and ice cream completely. Bake 4 to 5 minutes, or until the meringue is a delicate brown color.Remove from oven and transfer from cookie sheet to a chilled serving plate.Sprinkle with shaved chocolate. Cut into slices and serve at once.

Note: Pure vanilla may be used in place of almond extract.

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