Updated from the recipe archive.
For as long as I can remember, raspberry brownie has been a part of my life. It began at our annual end-of-the-school-year pool parties with pizza and raspberry brownie. Kids would come from all over the neighborhood just for a bite of the raspberry brownie. The raspberry brownie tradition continues to this day, and arriving guests’ first question is still: where’s the brownie? But before you dismiss this dessert as a simple combination of brownie and sherbet, let me say that something magical happens to this dessert in the freezer, the brownie basically turns to fudge. Through experimentation over the years, we have determined that any brownie mix will work, but the lower fat mixes seem to work best.
1 package No Pudge brownie mix (or other low/non-fat brownie mix)
2/3 cup (~6oz) nonfat vanilla yogurt (or whatever ingredients the brownie mix calls for)
1 quart raspberry sherbet (not “sorbet”)
sprinkles or other decoration (optional)
1. If using No Pudge, preheat oven to 350 degrees. Mix together No Pudge brownie mix and yogurt and bake for 30 minutes. You don’t want to over-bake and under-baking is somewhat preferred, so a few minutes less is fine.
If using any other brownie mix, bake according to instructions on the box.
2. Let the brownie cool completely, about 3-4 hours. Remove sherbet from the freezer and let it soften for a few minutes. Take a large serving spoon and scoop out layers of sherbet about 1/2″ to 3/4″ thick, or about the same thickness as the brownie, and place on top of the brownie. Repeat until most of the brownie is covered, and use the back of the spoon to smooth it all out. You should use close to a full quart of sherbet. It will start coming together when the sherbet softens to a specific point where it becomes very creamy and easily molds together.
3. Top with sprinkles or other decoration, cover with tinfoil and freeze for 4-6 hours, but preferably at least 1 day. Using a spatula, cut and serve the frozen brownie. Enjoy immediately. Stores well for at least 4 months.
I cut a corner piece out to take a picture, you’ll notice the layer of fudge forming between the sherbet and the brownie. Don’t be fooled though, the entire brownie is like fudge, not just that thin layer. Now enjoy our family’s tradition for over 15 years!