Description

Strawberry Crunch Brownies are a delightful twist on traditional brownies, featuring a base made from strawberry cake mix enhanced with white chocolate chips. The rich, creamy topping combines cream cheese, sour cream, and whipped topping for a luscious finish. A crunchy layer of crumbled vanilla sandwich cookies mixed with strawberry syrup adds an irresistible texture and fruity flavor, making these brownies perfect for parties or a special dessert treat.

Ingredients

Scale

Brownie Base

1 box strawberry cake mix
1 large egg
½ cup salted butter (melted)
3 tablespoons heavy cream
1 cup white chocolate chips

Frosting

8 ounces cream cheese
⅓ cup powdered sugar
⅓ cup sour cream
1 teaspoon vanilla extract
8 ounces whipped topping

Topping

36 vanilla sandwich cookies
¼ cup strawberry syrup

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
Make the Batter: In a mixing bowl, combine the strawberry cake mix, egg, melted butter, and heavy cream. Stir until the mixture is smooth and fully incorporated. Gently fold in the white chocolate chips to evenly distribute them throughout the batter.
Bake the Brownies: Pour the batter into the prepared baking dish, spreading it out evenly. Bake for 18-23 minutes or until a toothpick inserted into the center comes out clean. Once done, allow the brownies to cool completely to room temperature.
Prepare the Frosting: In a separate bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Add the sour cream and vanilla extract, mixing gently. Finally, fold in the whipped topping carefully to maintain a light and fluffy texture.
Frost the Brownies: Spread the cream cheese frosting evenly over the cooled brownies, covering the entire surface.
Make the Crunchy Topping: Use a food processor to crumble the vanilla sandwich cookies into small pieces. Mix the crumbled cookies with the strawberry syrup until the mixture is combined, creating a crunchy, fruity topping.
Assemble and Serve: Sprinkle the cookie and strawberry syrup mixture evenly over the frosted brownies. Cut into 24 squares and serve.

Notes

Ensure the brownies are fully cooled before frosting to prevent the frosting from melting.
Use fresh strawberry syrup for a more vibrant flavor or substitute with strawberry jam thinned with a little water if needed.
The vanilla sandwich cookies add a delightful crunch, but you can substitute with any similar type of cookie for variation.
Store leftovers covered in the refrigerator for up to 3 days.
For easier cutting, chill the brownies after assembly to firm up the frosting and topping.