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Happy 4th of July! 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. 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.

Additional Info:

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 20 years!

Filed in Dessert, Peanut Butterless, Vegetarian

34 Responses / Leave a comment »

  1. Rosiecat says:

    Nick, what a great story! Now, you know that I’m a from-scratch baker, so I might take you up on your challenge to ditch the brownie mix and make your Raspberry Brownie with a homemade brownie–perhaps my Excellent Brownie? (The name speaks for itself.)

    That was truly tacky for someone to insult your mother’s dessert. Perhaps I’m missing something, or maybe I just like pink a little too much, but I just don’t think this dessert looks tacky. I think it looks beautiful, full of the promise of summer fun and pool parties and laughter. There is nothing tacky about those things.

    Happy 4th of July!

  2. Sagan Morrow says:

    Thats a whole lot of sherbet on that brownie! It looks so pretty and fancy.

    Rosiecat- I like making things from scratch too so if you find a good way to use a homemade brownie recipe I hope you post it!

  3. VeggieGirl says:

    I would never dismiss those brownies, Nick – they look too amazing!! That first photograph almost looks like an ice-skating rink that has pink ice and is scattered with the rainbow sprinkles :0D

  4. Joanna says:

    Oh my gosh, it’s like ice cream cake, except instead of the wimpy chocolate crumb layer in the middle, you get a whole layer of brownie/fudge! Awesome!

    While I like the idea of swapping the brownie-mix brownie with a homemade one, I’m also wondering what would happen if you used a different flavor of sherbet/ice cream, like strawberry, or even vanilla, or… dare I say it… peanut butter?

  5. Kevin says:

    Brownies and sherbet sounds great!

  6. deb says:

    Ok I’m making it!

  7. Dee says:

    Does your mum know you’re giving out family secrets?

    I love the contrast between the vibrant pink and the deep chocolate! I don’t think it’s tacky; it’s kinda sexy in a bottle-blonde sort of way. Okay, that didn’t make very much sense, did it?

    I think it’ll be great for a girl’s night in :)
    I’m not sure about the black bean brownie though *frowns*

  8. Naomi Devlin says:


  9. Sarah says:

    Ooo this sounds ingenious! Food chemistry at its best, with the brownie turning fudgy. Maybe I’ll be trying these out on the 4th. We’re heading to my in-laws, maybe my MIL will let me bring dessert.

    I have not seen the No Pudge Mix in the store, but I’m going to check it out.

  10. Anonymous says:

    these look marvelous. not tacky in the least. i’ve already bought the ingredients and plan to make it for the fourth.

    my one question…how long should it freeze for for maximum fudginess while still retaining freshness?

  11. Nick says:

    Rosiecat, Yes! I implore you to try it with a homemade brownie, be sure to let me know how it is! I agree, the presentation is 100% perfect and appropriate for summertime.

    Sagan, It’s funny how different people have different perceptions of what is pretty vs. ugly. I concur, except it seems less fancy when you make it….fancy always seems like it should take more work!

    Veggiegirl, Haha, maybe that’s why it’s so appealing in the summertime!

    Joanna, I never thought of it like that! It is like an ice cream cake, only better! Well I’ll be testing a piece with the strawberry ice cream soon, but the peanut butter ice cream sounds like an awesome idea. I don’t know if I’ve ever seen straight up peanut butter ice cream, but now I’m on the lookout!

    Deb, Let me know how you like it!

    Dee, Haha, yes I cleared it with her. She is famous for it and while it is easy to make, she’s an expert and puts that extra touch of care into it, and she can’t even eat it anymore because of the chocolate!

    Naomi, Yes!

    Sarah, It is a wonderful item to bring, and if you can’t find No Pudge, any brownie mix will do. For years we always used Betty Crocker or Pillsbury or whatever brands there are nowadays.

    Anonymous, Certainly let it freeze through completely so it becomes fudgy, I recommend freezing at least 4-6 hours before serving but the longer the better. As for freshness: I’ve eaten it 4 months after it was made and it was just as good, the only difference was a little bit of iciness on the sherbet but it was no less enjoyable.

  12. daphne says:

    I like the colours! Pink and brown!

  13. Victoria says:

    I cant believe you did that…!!! EVERYTHING I DESIRE IS HERE. PEANUT BUTTER. =) (I’m referring to the blog). Now you make me wanna smear peanut butter all over my harmless little muffin. =)

  14. Jessy and her dog Winnie says:

    Great pictures! I love how pink the frosting is!

  15. aforkfulofspaghetti says:

    Wow, did I just return to the 1970s? ;-)

  16. CookiePie says:

    Sounds DELICIOUS! And to whoever dissed your mom’s dessert – none for them, ever! Doesn’t that fool know that nothing in the world tastes as good as a dessert made by mom? Please!

    Hope you have a great Fourth!

  17. Lisa says:

    OMGosh! I have a gluten-free brownie mix in my cabinet right now and as soon as I can get to the store for the sherbert, I’m making these! They look ….LICIOUS! and NOT AT ALL Tacky! To the person that made that comment…HA, IN HER FACE! Great story and thanks for sharing your secrets! I’ll let you know how the gluten-free version tastes!

    Happy July 4th Weekend!
    Lisa :)

  18. Ben says:

    Oh wow, look at that brownie, it screams EAT ME, EAT ME. Great recipe my friend.

  19. bakingblonde says:

    Oh no you didn’t!! I LOVE raspberry sherbert and looking at that picture is torture!!

  20. Nick says:

    Victoria, Haha, I’m glad you enjoy everything!

    Daphne, Jessy, I love the colors too, the bright pink and dark brown provide a deep contrast that only heightens the fudgy taste of it.

    aforkful, Yes! I think you did!

    CookiePie, Lisa, Yea that person is probably still kicking himself for making that comment. It’s not like we told him the recipe so he’ll never experience the pleasure! Lisa, let me know if the GF brownie mix comes out fudgy and delicious!

    Ben, bakingblonde, Oh yes I did. It’s torturous, but only to you guys because you haven’t made it yet! I still have leftovers in the fridge!

  21. kat says:

    oh my how yummy!

  22. Jen says:

    Yum, yum yum and pretty too. I’m gonna try to make this dessert and send it to my sisters who’s kids will gobble it up.



  23. Rand says:

    Huh. I think I’m going to make this one, but spread a layer of loosened raspberry jam in between the sherbert and the brownie. It just looks like it needs another level of raspberry. Awesome inspiration here! Love the site~!

  24. Nice! Hey shoot me an email to remind me to send you my peanut butter review! (I thought this batch was awesome)

  25. Susie says:

    What happened to your What’s On Your Plate post?

    • Nick says:

      That’s a fantastic question Susie, turns out nobody was interested =). We got no comments or submissions so we cut the post. I also didn’t expect anybody to notice! Good catch.

  26. Kristen says:

    Thank you for sharing! Made this for my daughter’s 3rd bday today. Due to family & guest allergies & food preferences, I opted for a homemade gluten free vegan brownie botton and homemade strawberry sherbert top made with almond milk and agave nectar. It is unbelievably delicious! Thank you so much, again, for sharing. :o)

    • Nick says:

      So it works with gluten-free brownies, good to know! And wow, homemade everything…you’re a trooper Kristen! I’m so glad everyone enjoyed it!

  27. Ann Claire says:

    Oh my, these look delicious!

  28. Megan says:

    The combination of ingredients sounds like it would go so well together :). I always look forward to reading the posts here! I like the picture of the slice

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