A couple weeks ago my family was raving about some red raspberry gelato they tried.
And how it would be so amazing if they could have an ice cream sandwich filled with raspberry gelato.
That’s all I needed to hear and I got to work. Normally it’s like pulling teeth asking for suggestions what they’d like me to make so when major hints are dropped, I waste no time in making what’s been requested.
Last summer I made Fudgy Brownie Cookie Dough Ice Cream Sandwiches, and for the brownie portion I used the Alice Medrich recipe. I love that recipe, but wanted to change it up.
So I tried David Lebovitz’s Robert’s Absolute Best Brownies recipe from his cookbook, Ready for Dessert: My Best Recipes. I had been wanting to try the recipe for years because the brownies get rave reviews for being fudgy, rich, and not at all cakey, which are my brownie requirements. I love brownies and these are neck-and-neck with my other two favorite recipes.
Setting the ice cream sandwich component aside, if you’re looking for a top-shelf, easy, no-mixer, very fudgy brownie recipe, give try these.
Although I normally add a splash of coffee or instant espresso granules to brownie and chocolate-based batters, I didn’t want to tweak this highly acclaimed recipe. I’m glad I left it alone because the brownies are rich, fudgy, not too sweet, and they worked perfectly for sandwiching ice cream.
Except it’s actually raspberry sorbet. Raspberry (or strawberry or black cherry) ice cream is generally easier to find and less expensive than sorbet so feel free to use your favorite ice cream, sherbet, sorbet, or gelato.
The flavor combination of the bold, dark chocolate brownies contrasted with the sweeter and more zingy raspberry sorbet makes for a wonderful flavor pairing. Chocolate and raspberries go so well together.
The perfect refreshing and cooling treat on a hot summer day.
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Fudgy Brownie and Raspberry Ice Cream Sandwiches
Ingredients
- 6 tablespoons unsalted or salted butter, 3/4 of 1 stick
- 8 ounces bittersweet or semisweet chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature preferred
- ¼ cup all-purpose flour
- 1 pint raspberry sorbet, softened (or your favorite sorbet, ice cream, or gelato)
Instructions
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.
- In a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 1 minute. Stop to check and stir. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth.
- Add the sugar, vanilla, and whisk to combine.
- Add the eggs, one at a time, and whisk to combine.
- Add the flour and stir energetically for 1 full minute (time yourself) until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the bowl. Two crucial elements in the success of the brownies include stirring “energetically” and stirring for one full minute – your bicep/shoulder will likely be burning. Batter may appear to separate a few second into stirring, and it may appear grainy midway through, but when you stir with vigor for a full 60 seconds, you’ll end up with a batter that’s rich, thick, satiny smooth, and glossy. Therein lies the difference between dry, crumbly brownies and the amazing ones.
- Turn batter out into prepared pan and smooth the top lightly with a spatula or knife.
- Bake for about 30 minutes, or until the center is almost set; do not overbake. 28-29 minutes is perfect in my oven, but ovens and personal preference varies. A toothpick inserted in the center should come out with a few moist crumbs, but no batter.
- Allow brownies to cool in pan on a wire rack for about 1 hour. Cover with a sheet of foil to prevent freezer smells and place pan in the freezer for at least 2 hours, or until brownies are very firm or frozen.
- Remove sorbet from freezer about 30 minutes before using it so it can soften at room temp.
- Remove brownies from freezer, lift them out using foil overhang, and put slab on a large cutting board. With a large knife, cut slab in half. Even though brownies are cold/frozen, it’s possible to slice them with firm pressure, using caution. Or, wait 5-10 minutes for brownies to soften slightly if slicing is too difficult straight from freezer. You want brownies cold so that when you’re pushing and spreading the sorbet, the brownies don’t become squished.
- Using a knife or spatula, add the sorbet to one brownie slab in an even, flat layer, smoothing it as best you can with knife or spatula. Top with other brownie slab and place giant sandwich in freezer for at least 2 hours, or until sorbet has set up.
- Place giant sandwich slab on cutting board and using caution, slice into 8 sandwiches, each 1-inch wide and 4-inches long, or preferred size/shape. Serve immediately. Sandwiches will keep airtight in the freezer for up to 3 months.
- Brownies adapted from David Lebovitz’s Robert’s Absolute Best Brownies from Ready for Dessert: My Best Recipes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These are so perfect Averie! That brownie sure does look like the perfect thing to sandwich with. And gelato – yes!! Pinned!
After shooting these, I then saw those ice cream cupcakes you made last week and thought….yeah, better her than me with the frozen/melty foods. Hot.mess.city. Why is it always the hottest days of the year, too?! lol
Looks delicious!!! I love raspberry sorbet! PINNED :)
Thanks for the pin, Aimee! Glad you’re a sorbet fan!
These look delicious and thank you for your ice cream and brownie recap I forgot how many amazing recipes you had for both.
Sometimes when I go looking through my old archives I forget too :)
The raspberry sorbet is such a gorgeous color and a wonderful companion for a deep, dark brownie! Melted chocolate and butter makes such a good batter for that fudgy factor. Love this for a cool summer treat. I had a chocolate raspberry smoothie last week and although it tasted great, Hershey’s special dark didn’t do much for the appearance!
I won’t bake things for my blog anymore with Special Dark because it does NOT translate well for me, at all, in images. I would have liked to use it a few recent brownies and cakes but it’s just not possible because it looks like mud on camera for me!
Seriously applauding your ice cream photography abilities. It’s not my forte. You rocked it. These sandwiches sound like my dream come true!
Girl it’s not mine either!!! I do 1-2 frozen posts like this a year, and it’s always (Murphy’s Law) on the hottest day of the year that I’m shooting. Seriously I wanted to die with this shoot. I had like…8-10 minutes before the whole thing just…disintegrated. I seriously am not a fast shooter and take my time so ice cream shoots and me…well, I feel like I need a drink afterward from the pressure! Lol
Brilliant! And your pics– oh! Their phenomenal!
Thank you, Danielle!
Cookie ice cream sandwiches are awesome… but brownie ice cream sandwiches are AMAZING! I love gelato (so much more than ice cream) and so I’m excited to try these :)
These sandwiches look amazing, Averie! I’ve never seen anything quite like these…the brownies look so fudgy, probably my favorite part! What a great recipe!
Thanks, Gayle! Glad they’re a new idea for you to play around with!
Oh wow! I can imagine the contrast in flavours and textures…. love it.
These look great. Love the fudginess!
Have you tried the Talenti brand sorbet? It’s incredible. I’ll use it when making these, for sure!
Haven’t tried it – my family (not me) are the true frozen treat lovers so I will keep an eye out for that one!
I just love the presentation aspect of this dessert.
It’s “the one” I’d be so proud to take to a family gathering or whatever. Look at the color! Wow =)
Thanks for the compliments, Laura!
A BROWNIE ice cream sandwich? That is PURE genius! Considering it’s about a million degrees in FL, I need these something fierce! Love the chocolate/raspberry combo! Pinned :)
I didn’t know you lived in Fla! I didn’t know where you lived I guess, really! :) But yes you need these in that heat! Thanks for pinning :)
I love an ice cream sandwich so big it needs to be eaten with a fork! These brownies look super fudgy- my fave! Thanks, Averie.
My daughter should have used one because she wound up with raspberry all over her face, hands, etc :) but totally worth it she said!
These look like the perfect summer treat. Love the contrast of that strinking red against the chocolate
Thanks for the compliments, Rochelle!
The bright raspberry filling really makes these look yummy. Such a nice summer treat!
Looking gorgeous and tempting ^^ I really like the texture of your brownies :)