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Strawberry Crunch Brownies Recipe

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★★★★★

4.8 from 89 reviews

Strawberry Crunch Brownies combine the rich, moist texture of strawberry-flavored brownies with a creamy, tangy frosting layer and a crunchy, sweet strawberry cookie topping. This delightful dessert layers a strawberry cake mix brownie base with white chocolate chips, a luscious cream cheese frosting blended with whipped topping, and a unique strawberry syrup-infused vanilla cookie crumble on top for an irresistible fruity crunch.

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 ingredients required for the brownie layer, frosting, and topping to ensure a smooth cooking process.
  2. Prepare the 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 salted butter, and heavy cream. Stir until the mixture is smooth and fully combined.
  4. Add White Chocolate Chips: Gently fold in the white chocolate chips to evenly distribute them throughout the batter. Spread this mixture into an even layer in the prepared baking pan.
  5. Bake the Brownies: Bake in the preheated oven for 18-23 minutes, or until a toothpick inserted in the center comes out clean and the edges turn golden brown.
  6. Cool Brownies: Remove the brownies from the oven and let them cool to room temperature before frosting.
  7. Make Frosting: In a large mixing bowl, beat the cream cheese and powdered sugar with a hand or stand mixer until the mixture is smooth and fluffy.
  8. Add Sour Cream and Vanilla: Beat in the sour cream and vanilla extract until fully combined for a creamy consistency.
  9. Fold in Whipped Topping: Lightly fold the whipped topping into the cream cheese mixture, then spread this frosting evenly over the cooled brownies.
  10. Prepare Topping Crumbs: Place the vanilla sandwich cookies into a food processor and pulse several times until the cookies are roughly crumbled but not turned into fine powder.
  11. Add Strawberry Syrup: Pour in the strawberry syrup and pulse the processor until the cookie crumbs are evenly coated and have a slightly pink hue.
  12. Assemble and Serve: Sprinkle the strawberry-coated cookie crumb mixture evenly over the frosted brownies. Cut into squares and serve immediately or chill until ready to serve. Optionally, garnish with fresh strawberries for an extra fruity touch.

Notes

  • You can substitute the strawberry cake mix with any berry-flavored cake mix to change the flavor profile.
  • Ensure the cream cheese is at room temperature to achieve a smooth frosting texture.
  • If you prefer less sweetness, reduce the strawberry syrup in the topping or omit the white chocolate chips.
  • Brownies can be stored in an airtight container in the refrigerator for up to 3 days.
  • Allow brownies to come to room temperature before serving for the best flavor and texture.

Keywords: Strawberry brownies, dessert recipe, white chocolate brownies, cream cheese frosting, crunchy topping, easy dessert, strawberry dessert

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