Strawberry Cheesecake Brownies
Strawberry cheesecake brownies bring fudgy pink bars topped with silky cream cheese frosting and a crunchy strawberry cookie crumble. They taste like a soda-fountain throwback with the easy charm of a boxed-mix hack. Slice them small, watch them vanish fast, and save a corner piece for yourself.
Servings 16
Ingredients
- 1 Box Strawberry Cake Mix 15.25 ounces
- 2 Eggs
- 2 Tablespoons Strawberry Jello Mix
- ½ Cup Unsalted Butter melted
Cream Cheese Frosting
- 1 Block Cream Cheese 8 ounces
- 2 teaspoons Vanilla
- ¼ Cup Unsalted Butter softened
- ½ Cup Powdered Sugar
- 2 Tablespoons Heavy Cream
Cookie Crumble
- 20 Golden Oreos crushed
- 4 Tablespoons Unsalted Butter melted
- 4 Tablespoons Strawberry Jello Mix
Instructions
Brownie Base
- Preheat the oven to 350℉.
- Grease an 8"x8" baking dish with cooking spray or line with parchment paper and set aside.
- Using a hand mixer in a large bowl, beat the strawberry cake mix, eggs, 2 Tablespoons of strawberry jello mix, and ½ cup of melted butter. Make sure there aren't any clumps left.
- Scoop the batter into the prepared baking dish. Use a rubber spatula or clean hands to flatten and spread the batter evenly.
- Bake at 350℉ for 25 minutes.
- Let the brownies cool completely before frosting.
- Once the brownies are cooled completely, slice sideways to make the top even. If your brownies come out flat, ignore this step.
Cream Cheese Frosting
- Add cream cheese, vanilla, and ¼ cup of butter to a medium bowl and beat with a hand mixer until combined.
- Add the powdered sugar and heavy cream and beat until it's a fluffy and smooth mixture.
- Scoop the frosting onto the cooled cake and spread it evenly.
Cookie Crumble
- Add the golden Oreos to a food processor and pulse until you get crumbs with some big chunks.
- Add the crumbs to a large zip top bag and add the 4 Tablespoons of melted butter and the 4 Tablespoons of strawberry jello powder. Zip it up and shake it around until everything is completely coated.
- Sprinkle the Oreo mixture over the top of the frosting and lightly pat it to make sure it sticks in place.
Notes
Helpful Tips
Use a light-colored metal 8x8 pan for the most even bake. Glass can brown the edges faster, so start checking early.
Mix just until combined. Overmixing can make the base tougher instead of chewy.
The batter will be thick, more like cookie dough. Press it in with a greased spatula or damp fingertips for an even layer.
For neat cuts, chill the frosted slab 20 to 30 minutes, wipe the knife between slices, and cut straight down rather than sawing.