Strawberry Brownie Cake

"Chocolate doesn't ask silly questions, chocolate understands."
-author unknown

You don't see too many chocolate desserts in the summer. Usually it's all about summer fruit pies, tarts, crostatas, cobblers, crisps, ice cream, sorbets. Nothing against them, all delicious, but my soul still craves chocolate. So this is an attempt at the best of both worlds. Even the BF loves it and he's not exactly fond of mixing fruit with cake. [Ed. note: As The Offspring once eloquently opined, gotta keep 'em separated. (I'm just kidding, this is really good.)]

​The best part of this dessert is that it's the best hack of the summer.

I make every single meal for my clients and family from scratch. Every day. But once in awhile, especially in the summer heat, it's nice to make things a little easier for the BF and me. Here you can be versatile, feel free to use your favorite boxed brownie mix (Duncan Hines Dark Chocolate Fudge Brownies "Extra Thick and Fudgy" was used here) or a time-tested from-scratch recipe. You can make homemade whipped cream or Cool Whip, I won't tell. Like another berry better than strawberries? Go for it.

For years, I had prepared this dessert with homemade brownies and fresh whipped cream. Then one night a friend came over for an impromptu dinner. I was short on time, knew the guest couldn't eat dairy, and hates coconut milk. So out came the boxed brownie mix (no butter) and Cool Whip (no cream), and it was awesome. She loved it.

It also held up better in the warm weather than homemade and did not wilt or weep in the fridge.  The BF and I had leftovers for a few days and there wasn't a single crumb left.

Hope you enjoy this one over a very Happy Fourth of July! Not only is it our nation's birthday, but it's also our rescue lab Marlowe's fifth. [Ed. note: She doesn't look a day over four.]

And as a final note, it is also a year since I started this blog, the one-year blogaversary, and I want to sincerely thank you for reading. Feel free to reach out to me here, or on Instagram, Facebook, or Twitter (links above).

Cheers!

Flashback to blog #1: ​www.moveablefeast.me/blog/crispy-salmon-with-strawberry-salsa

Number of Servings: 4-6

Ingredients

• 1 box brownie mix (Duncan Hines Dark Chocoalte Fudge "Extra Thick and Fudgy" Brownie Mix was used here)
• 1 large egg
• ⅓ cup canola oil
• ⅓ cup water
• ½ cup sour cream
• ½ cup prepared whipped cream (homemade or use Cool Whip for a non-dairy option)
• ½ pint strawberries, hulled, halved and quartered

Directions

1. Preheat oven to temperature indicated on the brownie mix box. Lightly butter an 8-inch (20-cm) round cake pan. Cut out a round piece of parchment and place in bottom of pan. Lightly butter top of parchment (I use a pastry brush).
2. Using an electric mixer, combine brownie mix, egg, water, and oil.
3. Pour the batter into the prepared pan and bake according to the box instructions. I baked mine between 31-33 minutes. Do not overbake. 
4. Let cool completely on a wire rack, then turn out of the pan. Peel off the parchment.
5. Put brownie cake on a serving platter.
6. Fold the sour cream into the whipped cream. Spoon the mixture on top of the brownie cake and top with berries. Alternatively, top with Cool Whip.
7. Slice and serve with additional berries and whipped cream if desired.

Born on the Fourth of July. Happy Fifth Birthday Marlowe!