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1
For Brownies.
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2
Position oven rack in center of oven and preheat to 350 degrees.
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3
Line 8-inch square pan with parchment or foil; butter paper or foil.
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4
Melt chocolate and 3 T. butter in double boiler over hot, but not boiling water.
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5
Stir until smooth; cool slightly.
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6
Sift together flour, baking powder and salt.
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7
Blend egg and sugar using electric mixer; mix in vanilla.
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8
Gradually beat in chocolate mixture.
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9
Stir in dry ingredients, then walnuts, using wooden spoon.
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10
Spread batter evenly in prepared pan.
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11
Bake until tester inserted in center comes out dry, about 19 minutes.
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12
Cool completely in pan on rack.
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13
Invert onto rack and remove paper.
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14
Cut into 16 squares.
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15
Freeze brownies until solid, but not solid, about 2 hours.
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16
Line bottom of 8-inch square pan with waxed paper; freeze about 15 minutes.
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17
Soften sherbet in refrigerator until spreadable; smooth into prepared pan.
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18
Freeze until firm, about 15 minutes.
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19
Soften 1 cup ice cream in refrigerator until spreadable.
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20
Smooth over sherbet and freeze until firm.
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21
Cut each of the brownies into 2 layers.
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22
Cover ice cream with half of brownies, arranging around sides first, then filling in center.
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23
Press into ice cream to even top.
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24
Freeze until firm, about 15 minutes.
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25
Soften remaining 1 1/2 cups ice cream in refrigerator;spread over brownies.
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26
Freeze 15 minutes.
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27
Cover ice cream with remaining brownies, smooth sides up, arranging around the sides first, then filling in the center.
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28
Press into ice cream to even top.
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29
Cover and freeze for 8 hours or overnight.
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30
Run knife around edge of dessert and invert onto platter; peel off parchment paper.
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31
Return to freezer.
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32
For Topping.
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33
Whip cream with sugar and vanilla until peaks form.
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34
Spoon in a pastry bag fitted with a medium star tip.
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35
Pipe mixture in ruffles over sides of cake.
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36
Pipe rosettes on top.
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37
Place a raspberry atop each rosette.
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38
Serve with additional berries.
