Raspberry And Brownie Icecream Cake Food

BROWNIE ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
• Combine the brownie mix, vegetable oil, water, and eggs in a mixing bowl; stir well with a spoon until thickened and smooth, about 1 minute. Spread the batter into the prepared cake pans.
• Bake in the preheated oven until set and browned, about 30 minutes. A toothpick inserted into the center of a pan should come out with moist crumbs. Let cool for 10 minutes in pans before removing to finish cooling on racks.
• After brownies are cool, remove ice cream from freezer and allow to soften for about 10 minutes. Meanwhile, pour sweetened condensed milk into a saucepan, and mix in the chocolate chips; heat over low heat, stirring constantly, just until chips have melted and the sauce is smooth. Remove from heat and allow to cool to barely warm temperature.
• Place one of the layers of brownies into the bottom of a 9-inch springform pan. Evenly spread the ice cream in a layer over the brownies; pour and spread half the chocolate sauce over the ice cream. Top with the other brownie layer, and drizzle the remaining sauce over the top. Freeze until ready to eat, at least 1 hour. Serve topped with whipped topping, if desired.

RASPBERRY BROWNIE DESSERT

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.

RASPBERRY BROWNIE ICE CREAM CAKE

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.

BEST EVER CHOCOLATE RASPBERRY BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.