Brownie Ice Cream Parfaits with Raspberries Recipe

Name: Brownie Ice Cream Parfaits with Raspberries Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound (2 sticks) unsalted butter; 10 ounces bittersweet chocolate, finely chopped; 3/4 cup granulated sugar; ¾ cup firmly packed light brown sugar; 4 large eggs, beaten; 2 teaspoons pure vanilla extract; 1 teaspoon kosher salt; 1 1/3 cups cake flour; 1/4 cup natural cocoa powder; 3 pints fresh raspberries; 1 quart ice cream (vanilla, chocolate, caramel), softened slightly; Whipped cream (see note)

Servings: persons

1/2 pound (2 sticks) unsalted butter
10 ounces bittersweet chocolate, finely chopped
3/4 cup granulated sugar
¾ cup firmly packed light brown sugar
4 large eggs, beaten
2 teaspoons pure vanilla extract
1 teaspoon kosher salt
1 1/3 cups cake flour
1/4 cup natural cocoa powder
3 pints fresh raspberries
1 quart ice cream (vanilla, chocolate, caramel), softened slightly
Whipped cream (see note)

1
Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish and line it with foil.
2
Grease the foil.
3
In a saucepan, warm the butter and chocolate over low heat, stirring often, just until melted.
4
Remove from the heat and whisk in the sugars.
5
Whisk in the eggs slowly, beating well.
6
Whisk in the vanilla and salt.
7
Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended.
8
Pour into the prepared dish and spread evenly.
9
Bake until a toothpick inserted into the center comes out almost completely clean with a few moist crumbs attached, about 20 minutes.
10
Let cool for 10 minutes in the dish, then remove from the dish using the foil to lift them out; let cool completely on a wire rack.
11
To assemble the parfaits: crumble chunks of brownie into small pieces and layer in the bottom of a glass or jar.
12
Top with a layer of ice cream then a layer of raspberries.
13
Repeat the layers.
14
Top with whipped cream and serve.

1490

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound (2 sticks) unsalted butter, 10 ounces bittersweet chocolate, finely chopped, 3/4 cup granulated sugar, ¾ cup firmly packed light brown sugar, and more.

Yes, Brownie Ice Cream Parfaits with Raspberries Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!