EASY BROWNIE SHORTCAKE DESSERT
We've raised the bar on fruity desserts with this chocolate brownie version of strawberry shortcake, complete with vibrant kiwis and a creamy center.
Provided by My Food and Family
Categories Recipes
Time 1h40m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Prepare brownie batter as directed on package; stir in 1/2 cup sour cream. Pour into greased and floured 9-inch round pan.
- Bake 45 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool 10 min. Remove from pan to wire rack; cool completely.
- Mix remaining sour cream, COOL WHIP, sugar and vanilla until blended. Cut brownie horizontally in half. Stack layers on plate, filling with half the sour cream mixture. Top with remaining sour cream mixture and fruit.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 105 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 23 g, Protein 3 g
STRAWBERRY BROWNIE SHORTCAKE
Steps:
- Preheat oven to 350 degrees F. Grease bottom and sides of two 9-inch round cake pans.
- Prepare brownie mix according to package directions for cake-like brownies; pour into prepared pans. A baking tip to get the brownies out of the pan easier is to put a circle of parchment paper on bottom of pan.
- Bake 20 to 25 minutes or until top springs back when touched. Cool 10 minutes. Remove from pans; cool completely.
- Meanwhile, stir pudding mix and milk in medium bowl; mix well. Chill 5 minutes or until thickens. Fold in whipped topping. Chill. To serve, place one brownie layer on plate. Top with half each of pudding mixture and strawberries. Repeat. Garnish as desired.
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EASY STRAWBERRY SHORTCAKES
A layered shortcake that brings sunshine to the table no matter what the season!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 6
Number Of Ingredients 10
Steps:
- Sprinkle strawberries with 1/2 cup sugar; let stand 1 hour.
- Heat oven to 450°F. Grease bottom and side of round pan, 8x1 1/2 inches.
- Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended. Pat dough in pan.
- Bake 15 to 20 minutes or until golden brown.
- Split layer horizontally in half while hot. Spread with butter; fill and top with strawberries. Serve warm with cream.
Nutrition Facts : Calories 450, Carbohydrate 66 g, Cholesterol 25 mg, Fiber 4 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 680 mg
BROWNIE AND STRAWBERRY SHORTCAKES
Strawberry shortcakes take on a fudgy new taste and look with easy-mix brownies and creamy pudding.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
- Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour. Freeze in pan 15 minutes.
- Meanwhile, in large bowl, beat milk and pudding mix with wire whisk about 2 minutes or until thickened; set aside. In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into pudding mixture until well combined. Cover; refrigerate until serving.
- Using foil to lift, remove brownies from pan, and peel foil away. Cut into 6 rows by 4 rows, making 24 squares. Place 1 brownie square on each of 12 individual dessert plates. Top each square with 3 tablespoons of the pudding mixture and 1 tablespoon of the strawberries. Top each shortcake with another brownie square, 2 more tablespoons of pudding mixture and 1 tablespoon strawberries. Store covered in refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 49 g, Cholesterol 60 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 35 g, TransFat 0 g
QUICK AND EASY BROWNIES
Takes about 45 minutes to make.
Provided by C. Nelson
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 35m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan. Decorate with walnut halves, if desired.
- Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack.
Nutrition Facts : Calories 229 calories, Carbohydrate 28.8 g, Cholesterol 61.6 mg, Fat 12.2 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 6.5 g, Sodium 150.4 mg, Sugar 20.2 g
SHORTCAKE
I got this recipe from the wife of a co-worker. It's a very simple cake, buttery & not too sweet -- perfect with seasonal fruit & whipped topping or ice cream.
Provided by Mary Scheffert
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees; grease a 9x9 dish & set aside.
- In a large bowl, cut flour, sugar & butter together until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture.
- To the remaining butter mixture, add the rest of the ingredients & mix well.
- Pour into prepared dish & sprinkle topping over.
- Bake 30-40 minutes or until toothpick inserted in center comes out clean.
- Note #1: The edges of the cake may turn a light golden brown while baking, but the topping should not brown.
- Note #2: Double the ingredients to make a larger (9x13) cake.
STRAWBERRY BROWNIE SHORTCAKE
Provided by Katie Lee Biegel
Categories dessert
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to the temperature indicated on the brownie mix box. Spray 2 8" round cake pans with nonstick cooking spray. Divide the batter between the prepared pans and bake according to the box instructions. Let cool on wire racks, then turn out of the pans. If the top of the cakes are domed, slice the tops with a serrated knife so you have an even, flat, cake. Put 1 brownie cake on a serving platter to form the bottom layer.
- Fold the sour cream into the whipped cream. Spread the brownie with about half of the whipped cream mixture and half of the berries. Place the second brownie layer on top. Add a scoop of the whipped cream mixture and a few berries. Slice and serve with extra berries and whipped cream mixture.
EASY BROWNIE SHORTCAKE DESSERT
Whip up a quick dessert shortcake with brownies, a cool and creamy filling and sliced strawberries and kiwi fruit.
Provided by Allrecipes Member
Time 1h55m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees 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.
- Bake 45 min.; cool 10 min. Remove from pan to wire rack; cool completely.
- 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.
Nutrition Facts : Calories 234.2 calories, Carbohydrate 31.4 g, Cholesterol 18.9 mg, Fat 12.1 g, Fiber 1.7 g, Protein 2.6 g, SaturatedFat 5.2 g, Sodium 115.7 mg, Sugar 3.1 g
EASY BROWNIE BERRY SHORTCAKE
Make and share this Easy Brownie Berry Shortcake recipe from Food.com.
Provided by Meredith .F
Categories Dessert
Time 2h5m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Prepare brownie batter, water, oil and eggs as directed on package; then stir in 1/2 cup sour cream.
- Spoon into greased & floured 9" round cake pan.
- Bake 45 minutes; cool 10 minute Remove from pan to wire rack; Cool completely.
- Mix remaining sour cream, Cool Whip, sugar & 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 until ready to serve.
Nutrition Facts : Calories 531.8, Fat 35.8, SaturatedFat 11.5, Cholesterol 63.4, Sodium 208.5, Carbohydrate 51.6, Fiber 0.9, Sugar 5.9, Protein 5.4
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