Strawberry Crunch Brownies
These Strawberry Crunch Brownies feature a soft brownie base, a creamy frosting, and a crunchy vanilla-cookie topping, making them a delightful dessert for any occasion.
Ingredients
Brownie layer
- 1 box 15.25 ounce box strawberry cake mix
- 1 large egg
- ½ cup salted butter, melted 1 stick
- 3 tablespoons heavy cream
- 1 cup white chocolate chips
Frosting layer
- 1 package 8 ounces cream cheese, room temperature
- ⅓ cup powdered sugar
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 1 tub 8-ounce whipped topping, thawed if frozen
Topping
- 36 cookies vanilla sandwich cookies like Oreos
- ¼ cup strawberry syrup or strawberry jam thinned with water
- to taste Fresh strawberries optional garnish
Instructions
Preparation
- Gather all ingredients and preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with nonstick spray.
- In a medium bowl, whisk together the strawberry cake mix, egg, melted butter, and heavy cream until smooth.
- Stir in the white chocolate chips.
- Spread the batter evenly in the prepared pan. Smooth the top with a spatula.
Baking
- Bake for 18-23 minutes, or until a toothpick inserted in the center comes out clean and the edges are lightly golden.
- Remove from oven and cool completely to room temperature in the pan.
Frosting
- While brownies cool, make the frosting by beating the room-temperature cream cheese and powdered sugar until smooth and fluffy.
- Add the sour cream and vanilla; beat until combined.
- Gently fold in the whipped topping until the frosting is light and even in texture.
Topping
- Place the vanilla sandwich cookies in a food processor and pulse several times until they’re roughly crumbed but not powdery.
- Add the strawberry syrup to the processor and pulse until the crumbs are evenly coated and slightly pink.
- Sprinkle the pink cookie crumbs over the frosted brownies, press lightly so they adhere, then slice into squares.
- Serve immediately or chill until set.
Notes
Let the brownies cool completely before frosting to avoid a runny layer. Best served chilled or at room temperature. If you prefer warm, remove the topping and warm the brownie briefly in the microwave.