Recipe by Breakstone's and Knudsen Family of Products
"This chocolate brownie shortcake is topped with a sweet sour cream topping and fresh fruit."
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1 (19.5 ounce) package
1 (16 ounce) container
BREAKSTONE'S or KNUDSEN Sour Cream, divided
thawed COOL WHIP Whipped Topping
cut-up mixed strawberries and peeled kiwi
I've never made this recipe, but I wanted to offer a tip for cutting the brownie horizontally. Use a piece of dental floss or thread; a few inches longer than the diameter of the brownie. Hold it level by wrapping around at a certain point on pointer finger of each hand as a guide. Saw through brownie.
Tasted yummy, beautiful presentation until I went to serve it. Cutting through brownie is not easy, the whipped topping smeared, it was not attractive at all served.
I was looking for something new tonight and this was just want I wanted, since strawberries are in season right now. I wound up using 2 cake pans instead of one so that I avoided having to cut it in half (this also cut the baking time down to about 25-30 min). Also, after cutting the strawberries, I added a little bit of sugar to them in order to contrast it with the sour cream topping. Overall, it was a great mixture of flavors that balanced each other out really well, and most important, everyone loved it. Next time, I think I'll reduce some of the sour cream since its such a strong flavor and increase the cool whip, which also lowers the fat and calories as well. Great new recipe to add to my collection!
This is a great recipe - and presents very well!
One bit of advice... Don't forget the sour cream in the brownie batter. My sister and I both made this for Easter and I made it first and forgot but was able to warn her - the batter fluffs up a lot more with the sour cream!! Still tastes great though :)
This looks absolutely beautiful! I'll be back to write a review after I've tried it. I'm sure it will taste as good as it looks though!
Update: It will look like you slaved over it, but it really is so easy to make. A delicious, but rich dessert. I agree with others though, the sour cream is not for everybody. I liked it, but next time I will use more whipped cream.
I really enjoyed this dessert, however I omitted quite a bit of sour cream. I used the 1/2 c. in the batter (good), but only a dollop in the whipped cream mixture and even that was plenty. Another friend commented that she would leave it out next time. The fresh fruit on top made it very pretty and it was quick to assemble. Keeper! Also, it serves 8, maybe 12, NOT 16.
What a great dessert for Easter! I did change a few things after reading some of the reviews... I split the brownie mix into 2 cake pans so I didn't have to worry about cutting and added blueberries to give it more color. I did use the remaining sour cream but once I "filled" the cake, I added more cool whip to the mixture for the top. YUMMY!
beautiful presentation and easy!! I recommend dividing the batter and cooking in two round pans (or one at a time) to avoid the whole cutting apart.
Otherwise pretty fun and foolproof and deliciously rich!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Brownie Shortcake Dessert
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 173
** Calories from Fat: 53
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