Strawberry Cheesecake Brownies
These strawberries were about to go bad… I probably should have just put them in the blender with some almond milk and ice cubes… but I didn’t.
I layered them in Hershey’s Brownie mix with a cream cheese topping instead.
I’ve written about 15 different paragraphs about these brownies, and then deleted everything and started over. Such food blogger block today!
Hopefully I have already won your affection. I tried to make the strawberries look like a heart on top of the brownie. See? Who needs chit chat, right? They speak for themselves.
One box Original Supreme Hershey’s Brownie mix
¼ cup canola oil
¼ cup water
1 lb strawberries (sliced lengthwise)
8 oz. cream cheese (room temp)
¾ cup powdered sugar
1 teaspoon vanilla
Preheat your oven to 350 degrees. With an electric mixer, combine the brownie mix, 1 egg, water and oil until smooth.
Line a 9×13 pan with foil, grease it, and pour in half of your brownie mix. Layer your strawberry slices across the surface. Then cover the strawberries with the remaining brownie mix.
In a separate bowl mix your cream cheese, powdered sugar, vanilla and one egg until smooth. Throw in a small handful of berries for some more color and flavor (optional).
Pour your cream cheese topping over the brownie mix and with a rubber spatula or spoon carefully smooth it over completely. You might end up swirling in some chocolate from the brownies but that’s okay.
Bake for about 40 minutes or until the toothpick in the center trick works.