She Strengthens

Indulge in Rich Brownie Ice Cream Parfaits

Get ready to treat your taste buds to a decadent dessert experience! These rich brownie ice cream parfaits are a masterclass in texture and flavor, combining the best of both worlds.

The Perfect Brownie Base

To start, you’ll need to whip up a batch of fudgy brownies. With a rich, intense chocolate flavor and a satisfying crumb, these brownies are the perfect foundation for your parfaits. Don’t worry if you end up with extras – they can be stored at room temperature for up to a week or frozen for up to a month.

Assembling the Parfaits

Once your brownies are baked and cooled, it’s time to build your parfaits. Start by crumbling chunks of brownie into small pieces and layering them in the bottom of a glass or jar. Next, add a scoop of your favorite ice cream – vanilla, chocolate, or caramel all work beautifully. Fresh raspberries add a burst of sweetness and color to the mix, while a dollop of whipped cream adds a creamy finish.

Tips and Tricks

Before you get started, make sure to have all your ingredients at the ready. You’ll need unsalted butter, bittersweet chocolate, granulated sugar, brown sugar, eggs, vanilla extract, kosher salt, cake flour, and natural cocoa powder. Don’t forget to soften your ice cream slightly before assembling the parfaits – it makes all the difference!

The Recipe

Yield: 6-8 servings
Difficulty: Easy
Total Time: 1 hour
Active Time: 30 minutes

Ingredients:

• ½ pound unsalted butter
• 10 ounces bittersweet chocolate, finely chopped
• 3/4 cup granulated sugar
• 3/4 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
• ¼ cup natural cocoa powder
• 3 pints fresh raspberries
• 1 quart ice cream (vanilla, chocolate, caramel), softened slightly
• Whipped cream (see note)

Baking the Brownies

Position a rack in the middle of the oven and preheat to 350°F. Grease a 9-by-13-inch baking dish and line it with foil, greasing the foil as well. In a saucepan, warm the butter and chocolate over low heat, stirring often, until melted. Remove from the heat and whisk in the sugars. Whisk in the eggs slowly, beating well, followed by the vanilla and salt. Sift the flour and cocoa over the chocolate mixture, stirring in until just blended. Pour into the prepared dish and spread evenly. Bake for 20 minutes, or until a toothpick inserted into the center comes out almost completely clean. Let cool for 10 minutes in the dish, then remove using the foil to lift them out. Let cool completely on a wire rack.

Assemble and Serve

Now it’s time to bring everything together! Crumble chunks of brownie into small pieces and layer in the bottom of a glass or jar. Top with a scoop of ice cream, followed by a layer of fresh raspberries. Repeat the layers, finishing with a dollop of whipped cream. Serve immediately and enjoy!