Strawberry Brownie Delight Recipe

How to Make Strawberry Brownie Delight

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or a 12x8 inch baking dish.
2. In a large bowl, combine one box (15.25 oz) brownie mix, 1/3 cup vegetable oil, 2 eggs, and 1/2 cup water according to the brownie mix package directions.
3. Beat the batter by hand for approximately 50 strokes.
4. Stir in 1 cup semi-sweet chocolate chunks.
5. Spread batter evenly in the prepared pan.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
7. Let the brownie cool completely in the pan before proceeding (about 1 hour).
8. While the brownie cools, prepare the strawberry filling: In a large bowl, beat together 8 ounces cream cheese (softened), 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
9. Melt 4 ounces of vanilla chips and stir them into the cream cheese mixture.
10. In a separate bowl, whip 1 cup heavy cream until stiff peaks form.
11. Gently fold 1/3 of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream.
12. Reserve 1 cup of the cream cheese mixture for piping the edges. Spread the remaining mixture evenly over the cooled brownie.
13. Transfer the reserved cream cheese mixture into a piping bag fitted with a star tip. Pipe decorative rosettes around the edge of the brownie.
14. Meanwhile, prepare the strawberry sauce: In a food processor or blender, puree 1 pound fresh strawberries until smooth.
15. Strain the puree through a fine-mesh sieve to remove the seeds.
16. In a small saucepan, whisk together 3 tablespoons granulated sugar and 2 tablespoons cornstarch.
17. Stir in the strained strawberry puree.
18. Cook over medium heat, stirring constantly, until the mixture boils and thickens (about 2-3 minutes).
19. Remove from heat and let cool completely to room temperature.
20. About 1 hour before serving, arrange fresh strawberries over the cream cheese filling.
21. Refrigerate until serving time. This will allow the flavors to meld and the dessert to chill thoroughly.
22. With a sharp knife, carefully loosen the dessert from the sides of the pan.
23. Cut into 16 small wedges.
24. Serve chilled with a drizzle of the strawberry sauce over each piece.
25. Store leftover dessert in the refrigerator.