What other flavor of these could I make?
The ingredient that really gives it the strawberry taste, is the jam. I prefer the chocolate strawberry combination, however, you could easily switch it up with any of your favorite flavors.
It doesn’t even have to be jam, if you are wanting to switch up the flavor a little. Here is what I recommend:
-Raspberry Jam
-Orange Marmalade (I also love the chocolate orange combination)
-Cherry Marmalade or Jelly
-Mint Extract
-Cocoa Powder (for those extra creamy chocolate lovers
-Plain (keep it vanilla cream cheese frosting, and these would still taste amazing).
How should I store these?
Because of the cream cheese in the frosting, I prefer to refrigerate mine. I think they taste better cold, and it also keeps the brownie moist.
I also prefer to keep mine covered in the fridge with a lid, in an air tight container, or in foil.
You can leave them out for a few hours, but I highly recommend refrigerating them, because I am a paranoid mother, who is terrified of food poisoning 🙂
Watch how to make another delicious brownie recipe, here:
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Strawberry Cream Cheese Fudgy Brownies Recipe
Ingredients
- ½ cup butter
- ½ cup margarine
- ½ cup cocoa powder
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 2 ½ cups flour
- pinch salt
Frosting
- 2 (8 ounce) cream cheese, softened
- ½ cup butter, softened
- 1 teaspoon vanilla
- 2 cups powdered sugar
- ½ cup strawberry jam
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Be sure to not miss another recipe!
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Anything with cream cheese is a favorite of mine. These look delicious!
Cream cheese and brownies!! Yummy
These look delicious. Only problem- I do not eat margarine. Any clue what would happen if I used real butter instead?
Thanks!
These are STUNNING!! Mmmm. I am totally making these for dessert tonight! I can only hope they turn out just a pretty!
These look and sound like an absolutely SINNNNN!!! I will have to go to confession after trying these, thanks for sharing!
Happy Blogging!
Happy Valley Chow
They will be just fine with margarine. We have used both. When we used butter it tends to be a little flatter of a brownie, but you will be fine. The taste is exactly the same!! -The Six Sisters
Oops….I meant they will be just fine with butter! 🙂
This looks really easy and really yummy!
Thanks so much for sharing it at my Real Family Fun link party!
KC
Thank you!!!
Oh I am so happy that you came over to my Linky Party! These brownies are major killer good looking! You have been pinned and I hope that you all come back each week! Thanks for linking at Show Me Your Plaid Monday’s!
Oh yum! Thanks for sharing. I can’t wait to give these a try. Thanks for bringing them to my party last week. I hope to see you again this Monday.
do u have to use cake tins
You can use whatever pan you would like but you will have to adjust your baking time according to how thick your batter is.
Do these have to be refrigerated or can they be left out on the counter?
They are fine left out for a few hours. But for long term I would not….(if they last that long). Just put them in an airtight container in the fridge.
Love the idea. But the brownies were dry as can be! Next time I’ll stick with my recipe. Also I added 1 1/2 table spoons of strawberry instant jello to give it more strawberry flavor to the frosting. Def a keeper
Made these exactly by the recipe and, just like Christina, they turned out very dry. I think the mistake was putting it in a 9×13 pan, it should be made in a sheet cake pan. It didn’t have brownie consistency. The cake was dense and dry, not very appealing. Also the frosting was WAY to thick for the brownie, will not be making this recipe again.