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Strawberry Crunch Brownies Recipe

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4.9 from 85 reviews

Strawberry Crunch Brownies combine a moist strawberry cake-based brownie layer with a creamy, tangy frosting and a crunchy, strawberry-coated vanilla cookie topping. This delightful dessert offers a unique twist on traditional brownies with a blend of fruity, creamy, and crunchy textures, perfect for any occasion.

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 ounces) 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 ingredients needed for the brownie layer, frosting, and topping to ensure a smooth cooking process.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with baking spray to prevent sticking.
  3. Mix Brownie Batter: In a medium mixing bowl, combine the strawberry cake mix, egg, melted butter, and heavy cream. Stir until the batter is smooth and fully combined.
  4. Add White Chocolate Chips: Gently fold in the white chocolate chips to incorporate them evenly throughout the batter.
  5. Bake Brownies: Pour the batter into the prepared baking dish, spreading it evenly. Bake for 18-23 minutes, or until a toothpick inserted in the center comes out clean and the edges turn golden brown.
  6. Cool Brownies: Allow the brownies to cool completely to room temperature before adding the frosting to prevent melting.
  7. Prepare Frosting: In a large bowl, beat the cream cheese and powdered sugar with a hand or stand mixer until the mixture is smooth and fluffy.
  8. Combine Frosting Ingredients: Beat in the sour cream and vanilla extract until the frosting is well combined and creamy.
  9. Fold in Whipped Topping: Gently fold the whipped topping into the cream cheese mixture to create a light, airy frosting. Spread this evenly over the cooled brownies.
  10. Process Cookies for Topping: Place the vanilla sandwich cookies in a food processor and pulse several times until roughly crumbled but still textured.
  11. Coat Cookies with Strawberry Syrup: Add the strawberry syrup to the cookie crumbs and pulse until they are evenly coated and have a soft pink hue.
  12. Add Topping and Serve: Sprinkle the strawberry-coated cookie crumbs over the frosted brownies. Cut into squares and serve immediately, or chill until ready to serve. Optionally, garnish with fresh strawberries for an extra fresh touch.

Notes

  • Ensure brownies are completely cooled before frosting to prevent melting.
  • You can substitute the strawberry syrup with homemade strawberry sauce for an extra fresh flavor.
  • For a dairy-free version, use dairy-free cream cheese and whipped topping alternatives.
  • Storage: Store leftovers covered in the refrigerator for up to 3 days.
  • For added texture, consider sprinkling chopped nuts on the topping layer.

Keywords: Strawberry brownies, strawberry cake mix dessert, creamy frosting brownies, crunchy cookie topping, white chocolate chip brownies

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