Easy Brownie Shortcake Recipes

OLD-FASHIONED SHORTCAKE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
• Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
• Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

EASY BROWNIE SHORTCAKE DESSERT

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.

BROWNIE AND STRAWBERRY SHORTCAKES

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.

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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QUICK AND EASY BROWNIES

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.

STRAWBERRY BROWNIE SHORTCAKE

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.

SHORTCAKE

Steps:

• Heat oven 450 degrees.
• In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat with berries, ice cream and/or whipped cream.

EASY BROWNIE BERRY SHORTCAKE

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.

EASY BROWNIES

Steps:

• Butter and line a 30cm x 21cm tin. Preheat the oven to 180C/160C fan/gas 4. Break up the chocolate with the butter and melt in the microwave on medium for about 5 minutes, stirring halfway through.
• Beat the sugar and eggs in a bowl. Stir in the melted chocolate, add the flour and beat well. Pour into the tin and bake for 40-45 minutes, or until the top looks papery and feels slightly wobbly. Leave to cool in the tin.
• If you're making the topping, break up the chocolate with the butter and melt in the microwave on medium for about 1 minute. Stir until smooth then spread over the cake. Dust with icing sugar and cut into squares.