RASPBERRY BROWNIE DESSERT
This is such an easy dessert that everyone goes crazy over! I have brought it to church and work potlucks, and everyone always begs for more. The recipe is so easy-it goes together in a snap. -Ann Vick, Rosemount, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 18 servings.
Number Of Ingredients 4
Steps:
- Prepare and bake brownies according to package directions, using a greased 13x9-in. baking pan. Cool completely on a wire rack. , In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick. In a small bowl, beat remaining cream until stiff peaks form; fold into pudding. Carefully spread over brownies; top with pie filling. Cover and refrigerate for at least 2 hours before cutting.
Nutrition Facts : Calories 333 calories, Fat 20g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 225mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
BROWNIE ICE CREAM CAKE
Make a delicious fudgy and frosty ice cream cake. It's easy to make and a fraction of the cost of frozen desserts you buy in stores.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
- Make brownie batter directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
- Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
- Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.
Nutrition Facts : Calories 380, Carbohydrate 56 g, Cholesterol 40 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 41 g, TransFat 0 g
RASPBERRY BROWNIE ICE CREAM CAKE
This takes some effort to put together, but I guarantee you'll love the end result!Double layers of thin brownies and vanilla ice cream topped with raspberry sherbet..mmm! Wonderful dessert for a summer dinner! Originally from a July 1984 Bon Apetit that featured "Perfect Partners- Ice Cream and Cake". Freezing time not included in prep time.
Provided by Leslie in Texas
Categories Frozen Desserts
Time 1h4m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- For Brownies.
- Position oven rack in center of oven and preheat to 350 degrees.
- Line 8-inch square pan with parchment or foil; butter paper or foil.
- Melt chocolate and 3 T. butter in double boiler over hot, but not boiling water.
- Stir until smooth; cool slightly.
- Sift together flour, baking powder and salt.
- Blend egg and sugar using electric mixer; mix in vanilla.
- Gradually beat in chocolate mixture.
- Stir in dry ingredients, then walnuts, using wooden spoon.
- Spread batter evenly in prepared pan.
- Bake until tester inserted in center comes out dry, about 19 minutes.
- Cool completely in pan on rack.
- Invert onto rack and remove paper.
- Cut into 16 squares.
- Freeze brownies until solid, but not solid, about 2 hours.
- Line bottom of 8-inch square pan with waxed paper; freeze about 15 minutes.
- Soften sherbet in refrigerator until spreadable; smooth into prepared pan.
- Freeze until firm, about 15 minutes.
- Soften 1 cup ice cream in refrigerator until spreadable.
- Smooth over sherbet and freeze until firm.
- Cut each of the brownies into 2 layers.
- Cover ice cream with half of brownies, arranging around sides first, then filling in center.
- Press into ice cream to even top.
- Freeze until firm, about 15 minutes.
- Soften remaining 1 1/2 cups ice cream in refrigerator;spread over brownies.
- Freeze 15 minutes.
- Cover ice cream with remaining brownies, smooth sides up, arranging around the sides first, then filling in the center.
- Press into ice cream to even top.
- Cover and freeze for 8 hours or overnight.
- Run knife around edge of dessert and invert onto platter; peel off parchment paper.
- Return to freezer.
- For Topping.
- Whip cream with sugar and vanilla until peaks form.
- Spoon in a pastry bag fitted with a medium star tip.
- Pipe mixture in ruffles over sides of cake.
- Pipe rosettes on top.
- Place a raspberry atop each rosette.
- Serve with additional berries.
Nutrition Facts : Calories 431.8, Fat 28.6, SaturatedFat 15.9, Cholesterol 98.4, Sodium 106.3, Carbohydrate 42.5, Fiber 3.2, Sugar 32.5, Protein 5.5
EASY RASPBERRY BROWNIES
Based on a fudgy brownie mix, these quick-to-fix brownies combine the best of sweet flavors and chewy textures. Mmm!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 18
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
- Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.
- Place chocolate and butter in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut 6 rows by 3 rows. Store covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 35 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Brownie, Sodium 150 mg, Sugar 25 g, TransFat 0 g
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