We've raised the bar on fruity desserts with this chocolate brownie version of strawberry shortcake, complete with vibrant kiwis and a creamy center.
What You Need
Original recipe yields 16 servings
1 pkg. (18 to 20 oz.) brownie mix (13x9-inch pan size)
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
1 cup thawed COOL WHIP Whipped Topping
1 Tbsp. powdered sugar
1 tsp. vanilla
3 cups cut-up mixed kiwi and fresh strawberries
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Let's Make It
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.
Prepare brownie batter as directed; stir in 1/2 cup sour cream. Pour into 13x9-inch pan sprayed with cooking spray. Bake in 350°F oven 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Cut brownie into 16 pieces. Serve topped with sour cream mixture and fruit.
Prepare using your favorite seasonal fresh fruit.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.