Brownie Shortcake

1 pkg (19.5 oz) brownie mix
1 container (16 oz) sour cream, divided
1 cup whipped topping
1 tablespoon powdered sugar
1 teaspoon vanilla
3 cups fruit (your choice)

Preheat oven to 350 degrees.  Prepare brownie batter as directed on package then stir in 1/2 cup sour cream.  Spoon into greased and floured 9-inch round cake pan.

Bake 45 minutes; cool 10 minutes.  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.

My notes:

My brownie mix was something like 19.27 oz.  Of course, this wasn't an issue.

I didn't have quite enough whipped topping on hand, and I was a little heavy handed with the sour cream, so I ended up having to put a little more powdered sugar in my sour cream mixture.  My suggestion is just taste of it and see what you think.  It is supposed to have a little bit of that sour cream "twang" though.

I didn't use the 9-inch round pan as suggested.  I used my Pampered Chef tart pan because I thought it would work well (with the "tray" it creates in the brownie) and the fluted egde would be pretty.  It, in fact, did work well and was very pretty.  Since I used the tart pan, I did not split mine horizontally. I just put ALL of the sour cream mixture on top.

The whole thing was gone in less than 24 hours.  I think it was a hit.