Out Of The Box Brownies: Magical brownie recipes that start with a box
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Strawberry Triple-Cream Brownie

February 09, 2013 By: Denise Leo, Global Brownie Ambassador Category: Chilled, Cream Cheese, Creative, Decadent, Fruit, Holiday, Nut-Free

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Three creams underneath a sweet strawberry pie-filling goo on top of a deep chocolatey brownie crust — it all adds up to decadent, sticky Valentine brownie bliss.

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INGREDIENTS

  • 1 box brownie mix
  • Eggs, oil, and water as called for on the box directions
  • 1 package (8 ounces) cream cheese
  • 1 cup (about 8 ounces) whipped cream topping, like CoolWhip (thawed, not frozen)
  • 1 tub (8 ounces) sour cream
  • 1/2 tsp KoolAid unsweetened lemonade powder (optional)
  • 1 or 2 cans (21 ounces each) strawberry pie filling
  • 1-2 ounces rum or amaretto (optional; I used vanilla rum)

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DIRECTIONS

First, you’ll need to plan ahead just a little bit. Think about whether you want a thick and tall brownie or a thinner one.

  • If you want a thick brownie that you can cut into tall, towering servings, I suggest using a 9×9-inch pan (or its equivalent, say, 7×11). In this case, you can use either a regular or family-size brownie mix and 1 can of pie filling.
  • If you prefer thinner brownies that you can serve in big, wide slices, then use a 9×13-inch pan. In this case, you should use a family size box mix — one that says “9×13″ on the box — and plan on using almost 2 cans of pie filling.

Either way, yum. To help you decide, these photos reflect the “thinner” kind made in a 9×13 pan.

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To get started, make and bake brownies according to the box instructions. When they are cooled, you can begin making the creamy filling. Using an electric mixer on medium to medium-high setting, mix together the cream cheese, whipped topping, and sour cream until perfectly smooth, about 1-2 minutes.

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You can decide if you’d like to add a little lemony ZING to your valentine brownie. (This is optional, but I like the idea of cutting the sweet of the brownie and gooey topping with the zip of lemon and sour cream.) If you like, dissolve 1/2 teaspoon of unsweetened KoolAid lemonade powder in about 1 teaspoon of hot tap water, mixing until completely dissolved. Add to your cream mixture and beat it for 30 seconds until it’s blended in.

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Pour cream mixture over top of cooled brownies and spread it evenly.

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If you’d like to add a tiny little KAPOW to your strawberry topping, do as I did and add 1 ounce (about 2 tablespoons) of rum or amaretto. I used vanilla rum and it was delightful! You can just mix it right into the can if you want to save a dirty dish. If you’re using 2 cans of topping for a 9×13 pan, add 2 tablespoons of alcohol to the second can of topping as well.

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Pour strawberry topping over the cream layer. (Below you will see how “one can of topping is not quite enough” to fully cover a 9×13 pan.)

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Keep refrigerated. Before serving, let it set up in the refrigerator for at least an hour. I suggest that you serve this immediately after cutting, because the goo and strawberries have a habit of slowly oozing over the brownie edge, which is actually sort of seductive in a valentine-y kind of way.

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