Description

These Valentine Strawberry Shortcake Brownies feature a delicious strawberry flavor, an easy-to-follow preparation process, and key ingredients like cream cheese and Golden Oreos, making them a delightful dessert for any occasion.

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 baking dish with parchment paper and spray with non-stick cooking spray.
In a medium bowl, combine the melted butter, eggs, strawberry cake mix, and 2 tablespoons of strawberry gelatin. Mix until well combined; the batter will be thick.
Spread the batter evenly into the prepared baking dish and bake for 25 minutes. Allow the brownies to cool completely.
In a separate bowl, beat together the softened cream cheese, ¼ cup softened butter, and vanilla extract until mixed well. Gradually add the powdered sugar and heavy cream, continuing to beat until smooth and fluffy.
Spread the cream cheese mixture over the cooled brownies.
In a food processor, pulse the Golden Oreos until they are in crumbs, leaving some larger chunks for texture.
Mix the remaining 4 tablespoons of strawberry gelatin with the cookie crumbs and melted butter in the processor, pulsing until well combined.
Sprinkle the cookie mixture over the cream cheese frosting on the brownies and gently press down.
Cut into squares and serve.

Notes

Make sure to let the brownies cool completely before adding the frosting to prevent melting.
This dessert is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
Feel free to substitute with low-fat cream cheese for a lighter option.

Nutrition

Serving Size: 1 square
Calories: 250
Sugar: 19g
Sodium: 210mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg