Description

These Strawberry Brownies are a delightful twist on traditional brownies, made using a strawberry cake mix for a fruity, moist texture. Topped with a sweet strawberry glaze, they offer a perfect balance of rich flavor and vibrant berry notes, making them an ideal treat for any occasion.

Ingredients

Brownies

1 (15.25-ounce) box strawberry cake mix (I use Duncan Hines)
2 large eggs
⅓ cup vegetable oil
1 teaspoon vanilla extract

Strawberry Glaze

¾ cup powdered sugar
2 tablespoon strawberry preserves
1 ½ tablespoons milk

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Pan: Preheat your oven to 350℉. Grease an 8×8-inch or 9×9-inch baking dish, then line the bottom with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
Mix Batter: In a large bowl, mix together the strawberry cake mix, eggs, vegetable oil, and vanilla extract until combined. The batter will be quite thick, so ensure all ingredients are well incorporated.
Shape and Bake: Scrape the thick batter into the prepared baking dish and flatten the top evenly with a rubber spatula to ensure uniform baking.
Bake and Cool: Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out mostly clean. After baking, allow the brownies to cool in the pan for at least 20 minutes to set properly.
Prepare and Apply Glaze: In a small bowl, whisk together the powdered sugar, strawberry preserves, and milk until smooth. Spread this glaze evenly over the cooled brownies. Once the glaze has set, use the parchment paper overhang to lift the brownies from the pan and cut them into 16 pieces.

Notes

Ensure the brownies are fully cooled before applying the glaze to prevent it from melting.
The glaze can be adjusted in thickness by adding more milk if too thick or more powdered sugar if too thin.
For a more intense strawberry flavor, use fresh strawberry preserves or jam with visible pieces of fruit.
Storing brownies in an airtight container at room temperature will keep them fresh for up to 3 days.
For a dairy-free version, substitute milk in the glaze with almond or oat milk.