Brownie Shortcakes

Name: Brownie Shortcakes
Yield: Makes 6.
Ingredients: ½ cup + 3 tbsp. heavy (whipping) cream, divided; 1 tsp. pure vanilla extract; ¼ cup + 1 tbsp. Smooth and Silky Fudge Sauce; ¼ cup cold unsalted butter, cut into pieces; ½ tsp. salt; Vanilla or fudge swirl ice cream; Vanilla or fudge swirl ice cream; ½ cup granulated sugar; 1½ cups unbleached, all-purpose flour; 1 tbsp. baking powder; ⅓ cup unsweetened cocoa powder, sifted; Smooth and Silky Fudge Sauce; Fresh seasonal berries, such as strawberries, red raspberries, and blueberries; Fresh seasonal berries, such as strawberries, red raspberries, and blueberries; Fresh seasonal berries, such as strawberries, red raspberries, and blueberries; Fresh seasonal berries, such as strawberries, red raspberries, and blueberries

Preparation info

Makes
6
.

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

A brownie version of berry shortcake . . . wow! I developed this recipe for a Celebration of Seasonal Fruits cooking class.

Ingredients

Brownie Base

½ cup + 3 tbsp. heavy (whipping) cream, divided
¼ cup + 1

Dessert
Vegetarian
Cake

Method

Heat oven to 400 degrees. Line 1 or 2 cookie sheets with parchment paper.

For the Brownie Base

In a small bowl, whisk together ½ cup + 1 tbsp. cream, sauce, and vanilla until smooth.

In a food processor fitted with the metal blade, combine flour, sugar, cocoa powder, baking powder, and salt, pulsing until blended. Add cold butter pieces, pul