Strawberry Brownies
Servings
Makes about 16 squares
Ingredients
For the Brownies
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1 box (15.25 ounces / 432 g) strawberry cake mix
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2 large eggs
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1/3 cup vegetable oil
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1 teaspoon vanilla extract
For the Strawberry Glaze
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1 cup powdered sugar
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2–3 tablespoons strawberry puree or strawberry jam (slightly warmed)
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1 tablespoon milk or heavy cream
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1/2 teaspoon vanilla extract
Instructions
1. Prepare the Oven and Pan
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Preheat oven to 350°F (175°C).
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Line an 8×8-inch baking pan with parchment paper or lightly grease it.
2. Make the Brownie Batter
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In a mixing bowl, combine the strawberry cake mix, eggs, oil, and vanilla extract.
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Stir until fully combined. The batter will be thick, similar to cookie dough.
3. Bake
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Spread the batter evenly into the prepared pan using a spatula.
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Bake for 18–22 minutes, or until the top is set and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
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Do not overbake — you want them to stay soft and chewy.
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Allow the brownies to cool completely in the pan before glazing.
4. Make the Strawberry Glaze
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In a small bowl, whisk together powdered sugar, strawberry puree (or jam), milk, and vanilla until smooth.
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Adjust the consistency — add more sugar if too thin, or a little milk if too thick.
5. Glaze and Set
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Pour or spread the glaze evenly over the cooled brownies.
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Let sit for about 30 minutes until the glaze firms up.
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Cut into squares and serve.
Tips
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For extra strawberry flavor, stir in 1/4 cup diced fresh strawberries before baking.
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For a decorative touch, drizzle white chocolate over the glaze once it sets.
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Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Would you like me to give you a from-scratch (no cake mix) version of strawberry brownies as well?
