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Raspberry Sundaes

  • ice cream
    Chocolate Brownies for Crumbs:
  • 1 1/3 c. flour
  • 2 c. sugar
  • 3/4 c. baking cocoa
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2/3 c. vegetable oil
  • 4 eggs
  • 2 tsp. vanilla
    Topping:
  • 1 c. sugar
  • 4 Tbsp. Therm-Flo
  • 1/8 tsp. salt
  • 1 1/2 c. water
  • 1 c. red raspberries

Preparation:

Have ice cream ready in freezer. Brownies: Mix together first 5 ingredients. Beat together next 3 ingredients, then mix into dry ingredients. Spread into an greased 8x8 inch pan. Bake at 350° until brownies are set. Do not over bake. Cool, then crumble. Topping: Whisk together first 3 ingredients. Stir in water. Cook until thickened, stirring constantly. Remove from heat and add raspberries, adding more as desired. Place a dollop of ice cream into bottom of sundae cups, then a layer of chocolate crumbles, another layer of ice cream, then a couple crumbles, then top with the raspberry topping. Freeze or serve immediately. Note: May add nuts and whip topping if desired.