Decadent Dessert

Today is a special day. August 9th is both Ben's mom and my mom's birthday. (What a strange coincidence.) Ben's parents are away on vacation, so we will celebrate with them at a later date. However, my family came over this evening for a small birthday celebration.

I found this recipe (on an advertisement) in Martha Stewart Living magazine. You can also find the recipe on the Kraft Foods website. The brownie cake is rich, decadent, and oh so good. My son helped me make it from start to finish. He especially enjoyed stirring the batter. (Or was it licking the spoon...?)

Who needs a fancy stand mixer? I've got an eager four-year-old with strong arms!

Easy Brownie Shortcake Dessert

1 pkg. (19.5 oz.) brownie mix
1 container (16 oz.) sour cream, divided
1 cup thawed whipped topping
1 Tbsp. powdered sugar
1 tsp. vanilla
3 cups cut-up mixed strawberries and blueberries

Preheat oven to 350°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.

Variation:
Prepare brownie batter with sour cream as directed. Spoon into greased and floured 13x9-inch baking pan. Bake at 350°F for 30 min.; cool completely. Cut into 16 pieces. Serve topped with the sour cream mixture and fruit.