Tuesday, July 6, 2010

Easy Brownie Shortcake

I made this for our 4th of July dessert. It turned out great! I did make a change to the original recipe. I found that there wasn't enough topping, and that it wasn't sweet enough with all the sour cream. So, I doubled the cool whip to 2 cups and the powdered sugar to 2 TBSP. Also, you can use whatever fruit you want on the top. The picture on kraftfoods.com shows strawberries and kiwi, which would be really good too.

Easy Brownie Shortcake
adapted from kraftfoods.com
1 pkg (19.5 oz.) brownie mix
1 container (16 oz.) sour cream, divided
2 cups thawed cool whip
2 TBSP powdered sugar
1 tsp vanilla
3 cups cut-up mixed strawberries and blueberries

1. Preheat oven to 350°F. Prepare brownie batter as directed on package; stir in 1/2 cup sour cream. Spoon into greased and floured 9-inch round cake pan.
2. Bake 45 min.; cool 10 min. Remove from pan to wire rack; cool completely.
3. Mix remaining sour cream, whipped topping, sugar and vanilla. Cut brownie horizontally in half. Place bottom half on plate; spread with half of the sour cream mixture. Cover with top of brownie, remaining sour cream mixture and fruit. Store in refrigerator.