Description

These Strawberry Shortcake Brownies combine a delicious strawberry flavor with a creamy frosting and crunchy Oreo topping. Ideal for gatherings or a sweet treat!

Ingredients

Scale

1 strawberry cake mix
½ cup salted butter, melted
2 large eggs
2 tablespoons strawberry gelatin
8 ounce block cream cheese, softened
¼ cup salted butter, softened
1 teaspoon vanilla extract
½ cup powdered sugar
1 to 2 tablespoons heavy cream
20 golden oreos, about ½ standard package
4 tablespoons strawberry gelatin, the remaining amount
4 tablespoons salted butter, melted

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Instructions

Preheat the oven to 350°F. Line an 8×8-inch glass baking dish with parchment paper and spray with non-stick cooking spray.
In a medium mixing bowl, combine the melted butter, eggs, strawberry cake mix, and 2 tablespoons of strawberry gelatin until well mixed; the batter will be thick.
Spread the batter into the prepared baking dish using a rubber spatula and bake for 25 minutes. Allow it to cool completely afterwards.
In another bowl, beat together the softened cream cheese, butter, and vanilla until combined. Gradually mix in the powdered sugar and heavy cream until smooth and fluffy.
Spread the cream cheese frosting evenly over the cooled brownies.
Using a food processor, pulse the Golden Oreos until they are broken into pieces, leaving some larger chunks if desired.
Sprinkle the remaining strawberry gelatin over the cookie crumbs and drizzle with melted butter before pulsating again until combined.
Evenly distribute the cookie crumbles over the strawberry brownies and gently press them into the frosting.
Cut into squares and serve.

Notes

Ensure the brownies are completely cooled before adding frosting for best results.
You can use any type of vanilla extract, but pure vanilla will enhance the flavor.
For a more intense strawberry flavor, consider adding fresh strawberries on top.

Nutrition

Serving Size: 1 brownie
Calories: 245
Sugar: 18g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg