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Using the lid of Connoisseur Vanilla Caramel Brownie cut the chocolate brownie to size and place on serving plate. Set aside.
Allow Connoisseur Vanilla Caramel Brownie to sit for 10 minutes before turning out onto chocolate brownie base. Using a pallet knife, fashion into a cone shape, similar to a Christmas tree shape. Place into freezer for 1 hour to set.
10 minutes before removing from freezer, place egg whites into the bowl of an electric mixer and beat on high for 4-5 minutes or until firm peaks form. Add one tablespoon of sugar at a time and continue beating until mixture becomes thick and glossy.
Transfer meringue into piping bag, fitted with a small nozzle.
Remove ice cream from freezer and working quickly, create a meringue peak on top. Starting bottom to top, pipe meringue into ice cream in small feathered movements to create the Christmas tree.
Using a kitchen blow torch, lightly toast to your liking and serve immediately.