Raspberry Brownie

LET THE MAGIC MELTS IN YOUR MOUTH

This weekend is going to rock, and this raspberry brownie is only going to sweeten the deal.
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.
Through our experimentation over the years, we have determined that any brownie mix will work, but the lower fat mixes seem to work best.

Ingredients:
1 package brownie mix (preferable low/non-fat brownie mix)
1 quart raspberry sherbet (not sorbet) OR any flavour of ice cream.
sprinkles or other decoration (optional)

Instructions:

1. Preheat oven to 350 degrees. Bake the brownie mix 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.