1box18 to 20 oz. brownie mix + ingredients to prepare
1container16 oz. sour cream, divided
1cupthawed Cool Whip Whipped Topping
1 1/2pintsstrawberries and blueberrieswashed and dried
Preheat oven to 350 degrees F. and grease and flour 9-inch round pan.
Prepare brownie mix as directed on package and stir in 1/2 cup sour cream. Pour into greased pan.
Bake 45 min. or until a toothpick inserted in the center comes out with fudgy crumbs. (Do not overbake.) Cool 10 min. Remove from pan and cool completely on a wire rack.
Mix remaining sour cream, Cool Whip, sugar, and vanilla until blended. Cut brownie horizontally in half. Place the bottom layer on the plate and frost with half the sour cream mixture. Place the next layer and top with the remaining sour cream mixture and fruit. Enjoy!
You can use your favorite boxed brownie mix or make one from scratch. These Dark Chocolate Brownies would do the trick (seriously, amazing in this recipe or just by themselves), but you’d probably need to double the recipe to have enough to cut in half and fill with frosting.
This recipe is best if the brownies are a bit fudgy, so if your boxed brownie mix calls for two eggs, just use one. Also, do not overbake! That's how you get your fudgy layers.
Making the brownies in a round pan gives the shortcake a shape that can easily be cut in half once it's cooled and then layered with the sour cream frosting.
Make sure you fully cool the brownie before you cut it in half. Oh, and it's even easier to frost if you place the brownie in the fridge for an hour or so.
All types of berries work for the recipe, but you can also try kiwi or tangerines for a different twist.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!