As promised, here is my recipe for the highly praised raspberry brownie. This weekend is going to rock, and this raspberry brownie is only going to sweeten the deal. For starters, I’m home in NY for our annual 4th of July party. Every year there is a fireworks show held over the Long Island Sound and every year we host a party at our house that overlooks the water. The fireworks show is about a mile out and lights up the night sky and fills the air with echoing booms and crashes. This year, not only are my good friends coming but my girlfriend is flying in from California! In preparation, my mother and I have begun to plan the menu. Now sit back and enjoy, I’ve got a story to share.
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 for a bite of the raspberry brownie and a dip in the pool. Now flash forward to 10 years ago, where my memory really kicks in. We moved into our new house and began having July 4th parties. The raspberry brownie tradition continues to this day, and arriving guests’ first question is still: where’s the brownie? Even when we invite guests we get asked if raspberry brownie will be served, and on several occasions my mother has gotten requests from relatives for raspberry brownie on less-fitting occasions like Thanksgiving.
I distinctly remember attending a friends pool party one summer where my mother brought along the famed brownie. Of course my friend and I dove right in, but the other children took in all their options first. Right in front of my mother, another adult remarked derogatively: who brought that dessert? Well that commenter ate his words and missed his chance at pure bliss, because within 10 minutes the double batch of raspberry brownie was polished off while the other snacks were barely touched. Upon first impression, the commenter had a point – this is a tacky looking dessert. It’s not all that pretty to look at and if it were jewelry it would be large, gaudy, made of plastic and in the $1 bin. Indeed, the goal is almost to make it as bright, colorful and in-your-face as possible.
But before you dismiss this dessert as a simple combination of brownie and sherbet, let me say a few things. First off, it is much more than meets the eye. Something happens to this dessert in the freezer, the brownie basically turns to fudge. We’re not exactly sure how, but our guess is that during the sherbet application, some of it melts and soaks into the brownie and continues to do so slowly in the freezer. When you serve it, it’s the most amazing combination of textures and flavor: a rich combination of creamy raspberry sherbet with a decadent fudgy brownie that is simply irresistible. I feel a little bad divulging this family secret, but it’s really no secret at all. It’s so simple, but the end result is mind-boggling. In return, all I ask is that you make this, not eventually but as soon as possible, and let me know how you liked it.
Through our experimentation over the years, we have determined that any brownie mix will work, but the lower fat mixes seem to work best. We now use the No Pudge brand and it is just as fudgy, if not fudgier, than with higher fat brownies. We’ve never made a homemade brownie underneath, but I’m sure it would work just as well. Another intriguing option would be to try the original quick version of black bean brownies, where you simply buy a regular brownie mix (not lowfat), add a can of pureed black beans and disregard the other required ingredients listed on the box – thereby creating a nonfat brownie. Try if you wish, but we dare not deviate from the time tested formula. One bonus to this dessert is that it is fat free and fairly guiltless – although you’d never know it.
The only deviation is this past time as you’ll notice in top portion of the picture above. I applied Breyer’s nonfat double-churn strawberry ice cream to about 1/3 of a double batch of the brownie. This ice cream is soft and creamy right out of the freezer so I thought it might be incredible. I haven’t tried it yet, but I’ll report back once I have.
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1 package No Pudge brownie mix (or other low/non-fat brownie mix)
2/3 cup (~6oz) nonfat vanilla yogurt (not needed if using other brownie mix)
1 quart raspberry sherbet (not sorbet)
sprinkles or other decoration (optional)
Instructions:
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 15 years!
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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!
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!
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
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?
Brownies and sherbet sounds great!
Ok I’m making it!
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*
wow!
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.
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?
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.
I like the colours! Pink and brown!
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. =)
Great pictures! I love how pink the frosting is!
Wow, did I just return to the 1970s? ;-)
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!
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 :)
Oh wow, look at that brownie, it screams EAT ME, EAT ME. Great recipe my friend.
Oh no you didn’t!! I LOVE raspberry sherbert and looking at that picture is torture!!
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!
oh my how yummy!
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.
Thanks!
Jen
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~!
Why thank you! Another layer of raspberry you say? Be my guest! You’ll have to let me know the results if you do!