Easy Brownie Shortcake Dessert

Every once in a while, a true keeper-of-a-recipe is found- one that is delicious, easy, and eventually made so many times it is made by memory and is forever requested by family and friends. This is one such recipe of mine.


Easy Brownie Shortcake

1 pkg. (19.5 oz). brownie mix (I think using a DARK chocolate mix works best - Duncan Hines has a great one)

1 container (16 oz.) sour cream, divided

1 cup thawed cool whip

1 Tbsp. powdered sugar

1 tsp. vanilla

3 cups cut up strawberries (also mix in peeled kiwi, if you like)

Preheat oven to 350. Prepare brownie batter as directed on package; stir in 1/2 cup sour cream. Spoon into greased and floured 9 inch round cake pan.

Bake 45 minutes, then cool in pan 10 minutes. Remove from pan to wire rack and cool completely.

Mix remaining sour cream, cool whip, powdered 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 - tastes best cold.

If you make this for company, it is a good idea to make two and hide one in the back of the fridge. You won't have any left of the one you serve, and you'll be so happy to cut yourself off a another big slab late after your guests leave. I learned this lesson the hard way one night, and when the craving hit and the cake was gone I had to settle for a handful of chocolate chips, the only chocolate in the house!