Raspberry Brownie

Fox Treat Raspberry Brownie Dessert

There is a frozen custard place that is famous in St. Louis called Ted Drewes and it is ahhh-mazing. It’s only open seasonally and it is one of those walk-up to the counter and stand on the side of the road to eat your ice cream kind of places. Before and after Cardinal baseball games, the lines are ridiculous. Due to the crazy demand at the shoppe, word on the street is that the employees are put through a rigorous memorizing test before they are even hired. I’m telling you, this place IS St. Louis!

Here’s what you need to know about St. Louis: There are two questions St. Louis people generally ask when they meet another St. Louis-ian. “Where did you go to high school?” and “Have you been to Ted Drewes lately?” Yep, Ted Drewes is as popular as the crazy high school question. I have no idea why we all ask that, but we do. As if high school defines you in St. Louis. Who knew?!?

Okay, back Ted Drewes. They offer a sundae that my dad and stepmom order every time. Every. Single. Time. For. Years. It’s called the Fox Treat. It has vanilla custard, raspberries, hot fudge and macadamia nuts. It really is delicious. During my last trip to St. Louis a couple weeks ago, we were again talking about Ted Drewes and the Fox Treat came up. Sure, the sundae is good but I knew I could make it better. Turn it into a dessert. A dessert to share. A dessert to take to a party. A dessert that would get all the ohhhs and ahhhs you long for as a baker.

This is it! The dessert of all summer desserts! NOTE: This is a dessert that you will need to make the day before! It will take hours to freeze enough to serve.

Ingredients:

foxtreat_ingred

Brownie Mix (8×8 size) (water, eggs and oil for mix)

1/2 cup Macadamia Nuts, chopped

3/4 cup Hot Fudge

1 cup fresh raspberries

1/4 cup Breyers Real Fruit Mixed Berry Topping

Caramel (optional)

½ Gallon Vanilla Ice Cream, softened

Preparation:

1. Prepare and cook brownie mix according to box in a 8×8 inch greased pan.

2. Remove from oven and let brownies cool completely.

Brownies

3. Heat hot fudge in the microwave for about 30 seconds until you can pour or easily spread it. Spread 1/4 cup of hot fudge on top of the brownie evenly.

Hot Fudge

4. Take a 1/4 cup of the Breyers Real Fruit Mixed Berry Topping and drop it teaspoon at a time scattered on top of the hot fudge. Take the back of a spoon or a knife and swirl the berry topping into the hot fudge. Let cool for about 5 minutes. You don’t want to put the ice cream on really hot hot fudge so you want it to cool.

5. Carefully spread softened vanilla ice cream over the hot fudge covered brownies. I let the ice cream container sit on the counter for about 10 minutes to soften and then put it in the microwave for about 20 seconds to make it soft enough to spread but not liquidy. The easiest way to do this is to take a spatula and kind of slice pieces of the softened ice cream off and lay on the hot fudge. Then carefully blend the pieces of ice cream together with the spatula. You won’t need to use the entire half gallon – only about 3/4 the container.

Raspberry Brownies

6. Sprinkle the macadamia nuts evenly on the ice cream followed by the fresh raspberries. Drizzle remaining 1/2 cup of hot fudge on top of the raspberries and nuts. You can also drizzle 1/4 caramel on top but that is optional.

Raspberry Brownies

7. Put in freezer right away! It will need to be in the freezer for at least 6-8 hours before it is ready to serve. I highly recommend making this the day before serving. The ice cream will be too liquidy otherwise. When the dessert is frozen all the way through, slice into pieces and serve with fresh raspberries on the side. If you have trouble cutting the dessert, run your knife through warm water first to heat it up.

Raspberry Brownies

Raspberry Brownie Ice Cream

Raspberry Ice Cream

Raspberry Brownie

Fox Treat Raspberry Brownie Dessert
Recipe Type: Dessert
Author: Hollie Schultz – Skinny Not Skinny
Ingredients
  • Brownie Mix (8×8 size) (water, eggs and oil for mix)
  • 1/2 cup Macadamia Nuts, chopped
  • 3/4 cup Hot Fudge
  • 1 cup fresh raspberries
  • 1/4 cup Breyers Real Fruit Mixed Berry Topping
  • Caramel (optional)
  • ½ Gallon Vanilla Ice Cream, softened
Instructions
  1. Prepare and cook brownie mix according to box in a 8×8 inch greased pan.
  2. Remove from oven and let brownies cool completely.
  3. Heat hot fudge in the microwave for about 30 seconds until you can pour or easily spread it. Spread 1/4 cup of hot fudge on top of the brownie evenly.
  4. Take a 1/4 cup of the Breyers Real Fruit Mixed Berry Topping and drop it teaspoon at a time scattered on top of the hot fudge. Take the back of a spoon or a knife and swirl the berry topping into the hot fudge. Let cool for about 5 minutes. You don’t want to put the ice cream on really hot hot fudge so you want it to cool.
  5. Carefully spread softened vanilla ice cream over the hot fudge covered brownies. I let the ice cream container sit on the counter for about 10 minutes to soften and then put it in the microwave for about 20 seconds to make it soft enough to spread but not liquidy. The easiest way to do this is to take a spatula and kind of slice pieces of the softened ice cream off and lay on the hot fudge. Then carefully blend the pieces of ice cream together with the spatula. You won’t need to use the entire half gallon – only about 3/4 the container.
  6. Sprinkle the macadamia nuts evenly on the ice cream followed by the fresh raspberries. Drizzle remaining 1/2 cup of hot fudge on top of the raspberries and nuts. You can also drizzle 1/4 caramel on top but that is optional.
  7. Put in freezer right away! It will need to be in the freezer for at least 6-8 hours before it is ready to serve. I highly recommend making this the day before serving. The ice cream will be too liquidy otherwise. When the dessert is frozen all the way through, slice into pieces and serve with fresh raspberries on the side. If you have trouble cutting the dessert, run your knife through warm water first to heat it up.

 

 

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Hollie officially chose her occupation as a "cooker" when she was two. Ever since then, she has been whipping up the most fabulous creations in her kitchen for her friends, family and whoever will eat!

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