Strawberry Crunch Brownies (Print Version)

# Ingredients:

01 - 15.25 ounces strawberry cake mix.
02 - 1 large egg.
03 - ½ cup salted butter, melted.
04 - 3 tablespoons heavy cream.
05 - 1 cup white chocolate chips.
06 - 8 ounces cream cheese, softened.
07 - ⅓ cup powdered sugar.
08 - ⅓ cup sour cream.
09 - 1 teaspoon vanilla extract.
10 - 8 ounces whipped topping.
11 - 36 vanilla sandwich cookies.
12 - ¼ cup strawberry syrup.
13 - Fresh strawberries for garnish (optional).

# Instructions:

01 - Preheat oven to 350°F. Grease a 9×13-inch baking dish with baking spray.
02 - Mix strawberry cake mix, egg, melted butter, and heavy cream until smooth. Fold in white chocolate chips.
03 - Spread mixture in pan and bake 18-23 minutes until toothpick comes out clean. Cool completely.
04 - Beat cream cheese and powdered sugar until fluffy. Mix in sour cream and vanilla. Fold in whipped topping.
05 - Spread frosting on cooled brownies. Pulse cookies in food processor, mix with strawberry syrup, and sprinkle over frosting.
06 - Refrigerate for at least 1 hour before cutting. Garnish with fresh strawberries if desired.

# Notes:

01 - Store in airtight container in fridge up to 4 days.
02 - Serve chilled, no need to reheat.
03 - Can prep brownies and frosting a day ahead.

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