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Strawberry Crunch Brownies Recipe

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★★★★★

5 from 54 reviews

These Strawberry Crunch Brownies combine a moist and fruity cheesecake-infused strawberry brownie base with a creamy frosting layer topped with a sweet, crunchy crushed vanilla sandwich cookie and strawberry syrup topping. This easy-to-make dessert blends the rich flavors of white chocolate and cream cheese with a refreshing strawberry crunch, perfect for parties and family gatherings.

Ingredients

Scale

Brownie layer:

  • 1 (15.25 ounce) box strawberry cake mix
  • 1 large egg
  • ½ cup (1 stick) salted butter, melted
  • 3 tablespoons heavy cream
  • 1 cup white chocolate chips

Frosting layer:

  • 1 (8 ounce) package cream cheese, room temperature
  • ⅓ cup powdered sugar
  • ⅓ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) tub whipped topping

Topping:

  • 36 vanilla sandwich cookies
  • ¼ cup strawberry syrup
  • Fresh strawberries (optional garnish)

Instructions

  1. Gather Ingredients: Collect all necessary ingredients to ensure smooth preparation without missing any components.
  2. Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with baking spray to prevent sticking.
  3. Mix Brownie Batter: In a medium bowl, combine the strawberry cake mix, one large egg, melted butter, and heavy cream. Stir thoroughly until the batter is smooth and evenly combined.
  4. Add White Chocolate Chips: Fold white chocolate chips carefully into the batter to distribute them evenly.
  5. Bake Brownies: Pour and spread the batter evenly into the prepared baking dish. Bake for 18 to 23 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean.
  6. Cool Brownies: Allow the baked brownies to cool completely at room temperature to set before frosting.
  7. Make Frosting: In a large mixing bowl, beat the cream cheese and powdered sugar using a hand or stand mixer until smooth and fluffy.
  8. Combine Frosting Ingredients: Beat in the sour cream and vanilla extract until fully incorporated.
  9. Fold in Whipped Topping: Gently fold the whipped topping into the cream cheese mixture to maintain lightness, then spread it evenly over the cooled brownies.
  10. Prepare Topping: Place the vanilla sandwich cookies in a food processor and pulse several times to roughly crumble without pulverizing them.
  11. Add Strawberry Syrup to Crumbles: Add strawberry syrup to the cookie crumbles and pulse again until they are coated evenly and take on a slight pink hue.
  12. Top and Serve: Sprinkle the strawberry-coated cookie crumble topping over the frosted brownies. Cut into squares and serve immediately or chill until ready to serve. Optionally garnish with fresh strawberries for an added fresh touch.

Notes

  • Ensure the cream cheese is at room temperature for a smooth frosting without lumps.
  • Do not over-pulse the cookies in the food processor; aim for coarse crumbs to maintain crunchiness in the topping.
  • Allow brownies to cool completely before frosting to prevent melting and sliding of the frosting layer.
  • Fresh strawberries can enhance the flavor and presentation but are optional.
  • This dessert can be stored covered in the refrigerator for up to 3 days.

Keywords: Strawberry Brownies, Strawberry Cake Mix Brownies, Cream Cheese Frosting, Dessert with White Chocolate, Crunchy Topping, Easy Strawberry Dessert

Find it online: https://thefoodrecipe.com/strawberry-crunch-brownies-recipe/