Strawberry Brownies

5 from 7 votes

Strawberry Cheesecake Brownies are gooey strawberry cake mix bars studded with white chocolate chips and layered with luscious cream cheese. Super easy recipe and insanely delicious. Perfect dessert for special occasions or a sweet treat anytime.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 242kcal

Author: Cara Lanz

Ingredients

Strawberry Brownies

1 box strawberry cake mix
½ cup oil
1 egg
1 egg yolk
1 teaspoon vanilla
½ cup white chocolate chips

Cream Cheese Filling

8 ounces softened cream cheese
¼ cup sugar
1 egg white
1 teaspoon vanilla

Instructions

Preheat the oven to 350 degrees. Line an 8x8 square baking pan with parchment paper.
In a large bowl, mix strawberry cake mix, oil, 1 whole egg, 1 egg yolk, and vanilla extract with on medium to medium high speed until a thick dough forms.
Stir in the white chocolate chips, or use your hands to mix them in. They don’t really want to stick to the dough, so do the best you can.
In a medium bowl, mix the cream cheese, sugar, one egg white, and vanilla until smooth and creamy.
Pat ½ of the strawberry brownie mixture into the bottom of the pan.
Dollop the cream cheese over the strawberry layer. Drop spoonfuls of the remaining strawberry brownie mixture between the cream cheese blobs, covering the entire bottom layer.
Bake for 28-32 minutes or until the center is just set and a toothpick inserted 2 inches from the edge comes out mostly clean. For a gooey, fudgy texture, the internal temperature should be around 180. Be careful not to overbake, or they will be dry and hard.
Cool on a baking rack for 30 minutes, then refrigerate for at least an hour to cool completely.

Notes

Store cooled strawberry brownies in an airtight container in the refrigerator for up to one week.
Freeze strawberry cheesecake brownies wrapped in plastic wrap and again in foil for up to 3 months.
To quickly soften cream cheese, remove from wrapper, cut into cubes, and let sit at room temperature for about 30 minutes or until it is soft and still holds a fingerprint when pressed.

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