Wednesday, June 1, 2011
BROWNIE STRAWBERRY SHORTCAKE
1(18.3 oz) Betty Crocker Fudge Brownie Mix
1 cup rolled oats
2 1/4 cups whipping cream, divided
1 large egg
1 cup semi-sweet chocolate chips or chocolate chunks (I use chunks)
1/4 cup powdered sugar
3 pints (6 cups) fresh strawberries, diced and macerated in a little granulated sugar
1.Preheat your oven to 350°F
2.In a bowl, combine the brownie mix, oats, 3/4 cup of cream and egg in large bowl and mix well. Mix in chocolate chips or chunks.
3.Drop large tablespoonfuls of brownie mixture on to greased cookie sheets. Yields approximately 16 cookies.
4.Bake for 10 to 12minutes or until set. Cool 2 minutes; remove from cookie sheets to cool completely.
5.Whip the remaining 1 1/2 cups whipping cream and powdered sugar in medium bowl; beat on high until stiff peaks form.
6.To make the shortcakes, place 1 brownie cookie on each individual dessert plate or shallow bowl. Top each with strawberries, whipped cream and another cookie. Top each stack with dollop of whipped cream and a little strawberries.