Description
Strawberry Crunch Brownies are a delightful twist on classic brownies, combining the sweet flavors of strawberry cake mix with creamy white chocolate, tangy cream cheese frosting, and a crunchy strawberry-coated cookie crumble topping. This easy-to-make dessert is perfect for gatherings and treats, offering a luscious creamy layer and a satisfying crunch with fresh strawberry garnish options.
Ingredients
Scale
Brownie Base
- 15.25 ounce box strawberry cake mix
- 1 large egg
- ½ cup salted butter, melted
- 3 tablespoons heavy cream
- 1 cup white chocolate chips
Cream Cheese Frosting
- 8 ounce package cream cheese, room temperature
- â…“ cup powdered sugar
- â…“ cup sour cream
- 1 teaspoon vanilla extract
- 8 ounce tub whipped topping
Topping
- 36 vanilla sandwich cookies
- ¼ cup strawberry syrup
- Fresh strawberries (optional garnish)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with baking spray to prevent sticking.
- Mix Brownie Batter: In a medium bowl, combine the strawberry cake mix, egg, melted butter, and heavy cream. Stir until the batter is smooth and fully combined.
- Add White Chocolate: Fold in the white chocolate chips gently to distribute them evenly throughout the batter. Then, spread the mixture into an even layer in the prepared baking dish.
- Bake Brownies: Bake the batter for 18 to 23 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. The edges should be golden brown. Remove from oven and allow brownies to cool completely to room temperature.
- Make Cream Cheese Frosting: In a large bowl, beat together the cream cheese and powdered sugar using a hand mixer or stand mixer until the mixture is smooth and fluffy.
- Add Sour Cream and Vanilla: Beat in the sour cream and vanilla extract until well combined and creamy.
- Incorporate Whipped Topping: Lightly fold the whipped topping into the cream cheese mixture, ensuring an even, fluffy frosting. Spread this frosting evenly over the cooled brownies.
- Prepare Crunchy Topping: Place the vanilla sandwich cookies into a food processor and pulse several times to break them into rough crumbs — be careful not to pulverize them completely.
- Add Strawberry Syrup: Add the strawberry syrup to the cookie crumbs and pulse just a few more times until the crumbs are evenly coated and have a slight pink tint.
- Assemble and Serve: Sprinkle the strawberry-coated cookie crumbs evenly over the frosted brownies. Cut into 12 squares and serve. Optionally, garnish with fresh strawberries, additional whipped cream, or a drizzle of melted chocolate. Chill if desired before serving.
Notes
- Ensure the brownies are completely cooled before adding the cream cheese frosting to avoid melting or thinning the frosting.
- Use room temperature cream cheese for a smoother, easier-to-mix frosting.
- The strawberry syrup helps bind the cookie crumbs and adds a nice flavor and color contrast.
- Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
- Fresh strawberries add a bright, fresh garnish but are optional.
