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Strawberry Crunch Brownies Recipe

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★★★★★

4.7 from 79 reviews

These Strawberry Crunch Brownies combine a moist strawberry cake-based brownie layer with a creamy, tangy frosting and a crunchy, strawberry-flavored cookie topping. Perfect for summer gatherings or dessert lovers who want a fun twist on classic brownies, this recipe offers a unique blend of textures and flavors that delight with every bite.

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 the necessary ingredients to ensure a smooth cooking process without interruptions.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish using baking spray to prevent sticking.
  3. Mix Brownie Batter: In a medium mixing bowl, combine the strawberry cake mix, one large egg, melted salted butter, and heavy cream. Stir thoroughly until the mixture is smooth and fully combined.
  4. Add White Chocolate Chips: Gently fold the white chocolate chips into the batter to distribute them evenly without deflating the mix.
  5. Bake the Brownie Layer: Pour the batter into the prepared baking dish, spreading it into an even layer. Bake for 18 to 23 minutes until a toothpick inserted into the center comes out clean and the edges turn golden brown.
  6. Cool Brownies: Remove from the oven and allow the brownies to cool completely to room temperature for easier frosting application.
  7. Prepare Frosting Base: Using a hand or stand mixer, beat the room-temperature cream cheese and powdered sugar in a large bowl until smooth and fluffy.
  8. Add Sour Cream and Vanilla: Beat the sour cream and vanilla extract into the cream cheese mixture until fully combined, creating a creamy frosting base.
  9. Fold in Whipped Topping: Lightly fold the whipped topping into the cream cheese mixture to keep it airy and smooth, then spread evenly over the cooled brownie layer.
  10. Prepare Cookie Topping: Place the vanilla sandwich cookies into a food processor and pulse several times to create roughly crumbled pieces without turning them into dust.
  11. Mix Cookies with Strawberry Syrup: Add the strawberry syrup to the chopped cookies in the processor and pulse until the cookies are evenly coated and take on a slightly pink hue.
  12. Assemble and Serve: Sprinkle the strawberry-coated cookie crumbs evenly over the frosted brownies. Optionally garnish with fresh strawberries. Cut into squares and serve immediately or chill until ready to serve.

Notes

  • Ensure the brownies are completely cooled before applying the frosting to prevent melting and a runny topping.
  • If you prefer a stronger strawberry flavor, you can drizzle extra strawberry syrup over the top before serving.
  • For a dairy-free variation, substitute the cream cheese, sour cream, and whipped topping with appropriate plant-based alternatives.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Be careful not to over-process the cookies; you want chunks for texture, not cookie dust.

Keywords: strawberry brownies, white chocolate, cream cheese frosting, cookie topping, dessert recipe, strawberry dessert

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