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Strawberry Crunch Brownies Recipe

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★★★★★

4.8 from 109 reviews

Strawberry Crunch Brownies combine the rich, fudgy texture of strawberry-flavored brownies with a creamy, tangy frosting layer topped with crunchy, strawberry-syrup coated sandwich cookies. This layered dessert offers a delightful mix of flavors and textures, perfect for any occasion or summer treat.

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 specified for the brownie base, frosting, and topping to prepare for assembly.
  2. 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.
  3. Mix Brownie Batter: In a medium bowl, combine the strawberry cake mix, egg, melted butter, and heavy cream. Stir until the mixture is smooth and well combined.
  4. Add White Chocolate Chips: Fold the white chocolate chips into the batter ensuring even distribution without overmixing.
  5. Bake Brownies: Spread the batter evenly in the prepared pan and bake for 18-23 minutes or until a toothpick inserted in the center comes out clean and edges turn golden brown.
  6. Cool Brownies: Remove the pan from the oven and allow the brownies to cool completely to room temperature to prepare for frosting.
  7. Make Frosting: In a large bowl, beat the cream cheese and powdered sugar until smooth and fluffy using a mixer.
  8. Incorporate Sour Cream and Vanilla: Beat in the sour cream and vanilla extract until just combined to create a creamy frosting base.
  9. Fold in Whipped Topping: Gently fold in the whipped topping to maintain a light and airy texture, then spread this frosting evenly over the cooled brownies.
  10. Prepare Cookie Topping: Place the vanilla sandwich cookies in a food processor and pulse several times until roughly crumbled but not finely ground.
  11. Add Strawberry Syrup: Pour the strawberry syrup over the cookie crumbles and pulse to evenly coat and slightly tint the crumbs pink.
  12. Assemble and Serve: Sprinkle the strawberry-coated cookie topping evenly over the frosted brownies. Cut into squares and serve immediately or chill until ready to serve. Optionally, garnish with fresh strawberries for added freshness.

Notes

  • Ensure brownies are completely cooled before frosting to prevent melting or soggy frosting.
  • Adjust baking time slightly depending on oven variations; start checking at 18 minutes.
  • Whipped topping can be substituted with homemade whipped cream for a fresher taste.
  • The strawberry syrup can be replaced with homemade strawberry sauce for a natural option.
  • Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.

Keywords: Strawberry brownies, white chocolate brownies, strawberry dessert, layered brownies, creamy frosting brownies, crunchy cookie topping dessert

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