Strawberry Crunch Brownies

Is your favorite ice-cream-truck treat the strawberry crunch bar? Then treat yourself at home with these Strawberry Crunch Brownies.Just like their ice-cream cousins, these fruity brownies have several layers.

Strawberry Crunch Brownies on a plate

First comes the strawberry brownie layer, which is made from boxed strawberry cake mix. Mixing it up with real cream and loads of butter gives it a rich, brownie-like texture, and white chocolate chips add a pop of vanilla flavor.

Strawberry Crunch Brownies on parchment paper

Next comes a layer of creamy frosting. Made from sweetened cream cheese, sour cream, vanilla, and whipped topping all folded together, it’s rich and light at the same time. And it’s all topped off with a crunchy layer of crushed vanilla sandwich cookies, flavored with strawberry syrup. It’s rich, fruity, creamy, and crunchy all in one.


What can I use instead of vanilla sandwich cookies for the topping?

If you don’t have vanilla sandwich cookies, you can use any plain golden cookies or even graham crackers as a substitute.

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Can I add more chocolate to the recipe?

Absolutely! If you’re a chocolate lover, consider adding a layer of melted chocolate on top of the brownie layer before adding the frosting for an extra decadent treat.

How do I know when the brownies are done baking?

The brownies are done when the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Watch closely to avoid overbaking.

Can I freeze the brownies?

Yes, these strawberry crunch brownies freeze well. Wrap them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months.

Prepare Your Pan: For easy removal, consider lining your baking dish with parchment paper instead of just greasing it. This allows you to lift the entire batch out seamlessly once cooled.

Mixing the Batter: Use a large bowl to mix the strawberry cake mix with the other ingredients until smooth. Avoid overmixing once you add the white chocolate chips to keep the brownie batter fluffy.

Even Layers: When spreading the brownie mix in your pan, ensure it’s even to prevent uneven baking. A spatula can help smooth the surface.

Cooling is Crucial: Allow the brownies to cool completely in the pan on a wire rack to set properly before frosting. Cooled brownies are easier to cut and handle.

Frosting Perfection: In a medium bowl, ensure the cream cheese is at room temperature for a smoother, easier mix. Adding cold cream cheese can result in a lumpy frosting.

Strawberry Crunch Topping: For the crunchy strawberry crumble top, pulsing the cookies in a bowl of a food processor to smaller pieces before adding the strawberry syrup helps achieve the perfect crumb texture.

Storing Leftovers: Keep any leftover brownies in an airtight container in the refrigerator to maintain freshness and texture.

Strawberry Crunch Brownies

  1. Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9×13 inch baking dish with baking spray. ingredients for Strawberry Crunch Brownies
  2. In a medium sized mixing bowl, combine the cake mix, egg, melted butter and heavy cream until smooth and combined.cake mix and chocolate chips in a bowl
  3. Fold in the white chocolate chips and then spread the mixture into an even layer in the prepared baking pan. chocolate chips folded into cake mix
  4. 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. brownie batter in a pan
  5. In a large mixing bowl, beat together the cream cheese and powdered sugar with a hand or stand mixer until smooth and fluffy.ream cheese and powdered sugar in a mixing bowl
  6. Beat in the sour cream and vanilla until combined. sour cream and vanilla added to bowl
  7. Lightly fold in the whipped topping and then spread the mixture over the top of the cooled brownies. fold in the topping added to bowlwhipped topping spread on top of brownies
  8. Place the sandwich cookies in a food processor and pulse several times until roughly crumbled but not totally crushed. cookies in food processor
  9. Add in the strawberry syrup and pulse just until the cookies are evenly coated and slightly pink. strawberry syrup placed in food processor with cookie crumbsstrawberry crumbs in food processor
  10. Sprinkle the mixture over the top of the brownies and then cut into squares and serve or chill until ready to serve. Optional topping are fresh strawberry, whipped cream or a drizzle of melted chocolate.strawberry cookie crumbs sprinkled on top Strawberry Crunch Brownies cut into squares
Strawberry Crunch Brownies stacked on a plate
5 from 1 vote

Strawberry Crunch Brownies

Is your favorite ice-cream-truck treat the strawberry crunch bar? Then treat yourself at home with these Strawberry Crunch Brownies.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients
 

Brownie layer:

  • 15.25 ounce box strawberry cake mix
  • 1 large egg
  • ½ cup salted butter melted
  • 3 Tablespoons heavy cream
  • 1 cup white chocolate chips

Frosting layer:

  • 8 ounce package cream cheese room temperature
  • cup powdered sugar
  • cup sour cream
  • 1 teaspoon vanilla extract
  • 8 ounce tub whipped topping

Topping:

  • 36 vanilla sandwich cookies
  • ¼ cup strawberry syrup
  • Fresh strawberries optional garnish

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9×13 inch baking dish with baking spray.
  • 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 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.
  • In a large mixing bowl, beat together 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 then spread the mixture over the top of the cooled brownies.
  • Place the sandwich cookies in a food processor and pulse several times until roughly crumbled but not totally crushed.
  • Add in the strawberry syrup and pulse just until the cookies are evenly coated and slightly pink.
  • Sprinkle the mixture over the top of the brownies and then cut into squares and serve or chill until ready to serve. Optional topping are fresh strawberry, whipped cream or a drizzle of melted chocolate.

Nutrition

Calories: 408kcal | Carbohydrates: 52g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 370mg | Potassium: 121mg | Fiber: 0.5g | Sugar: 35g | Vitamin A: 305IU | Vitamin C: 0.1mg | Calcium: 110mg | Iron: 1mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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