Triple the Delight: Strawberry Crunch Brownies
These Strawberry Crunch Brownies are a delicious mashup of strawberry shortcake and brownies! They feature a strawberry brownie base, a creamy frosting, and a crunchy strawberry crumble topping. Learn how to make this easy and flavorful 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 of whipped topping
Topping:
- 36 vanilla sandwich cookies
- ¼ cup strawberry syrup
- Fresh strawberries, optional garnish
Instructions
- Preheat and Prep: Preheat the oven to 350°F (177°C) and lightly grease a 9×13-inch baking dish with baking spray.
- Make the Brownie Batter: In a medium-sized mixing bowl, combine the cake mix, egg, melted butter, and heavy cream until smooth and combined. Fold in the white chocolate chips and then spread the mixture into an even layer in the prepared baking pan.
- Bake the Brownies: Bake for 18-23 minutes or until a toothpick inserted in the center comes out clean and the edges are golden brown. Allow the brownies to cool to room temperature.
- Make the Frosting: In a large mixing bowl, beat the cream cheese and powdered sugar with a hand or stand mixer until smooth and fluffy. Beat in the sour cream and vanilla until combined. Lightly fold in the whipped topping and spread the mixture over the cooled brownies.
- Make the Crumble Topping: Place the sandwich cookies in a food processor and pulse several times until roughly crumbled but not completely crushed. Add the strawberry syrup and pulse until the cookies are evenly coated and slightly pink.
- Assemble and Serve: Sprinkle the crumble mixture over the top of the brownies, cut into squares, and serve or chill until ready to serve.