Description
Delight in these luscious Strawberry Brownies made from a strawberry cake mix, offering a fruity twist on traditional brownies. Topped with a sweet strawberry glaze, they are perfect for a quick, colorful dessert that’s easy to prepare.
Ingredients
Scale
Main Ingredients
- 1 (15.25-ounce) box strawberry cake mix (Duncan Hines preferred)
- 2 large eggs
- â…“ cup vegetable oil
- 1 teaspoon vanilla extract
Glaze Ingredients
- ¾ cup powdered sugar
- 2 tablespoons strawberry preserves
- 1 ½ tablespoons milk
Instructions
- Preheat and Prepare Baking Dish: 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, combine the strawberry cake mix, eggs, vegetable oil, and vanilla extract. Mix well until all ingredients are combined and the batter is thick.
- Transfer Batter: Scrape the thick batter into the prepared baking dish. Use a rubber spatula to flatten the top evenly for consistent baking.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 23 minutes. The brownies are done when a toothpick inserted in the center comes out mostly clean. Allow the brownies to cool in the pan for at least 20 minutes.
- Prepare and Spread Glaze: In a small bowl, whisk together the powdered sugar, strawberry preserves, and milk until smooth. Spread the glaze evenly over the cooled brownies. Let the glaze set before lifting the brownies out and cutting them into 16 pieces.
Notes
- For an even richer strawberry flavor, consider adding fresh chopped strawberries into the batter.
- Lining the pan with parchment paper with an overhang helps to remove the brownies cleanly after baking.
- Make sure not to overbake; the toothpick should come out mostly clean but may have a few moist crumbs for perfect fudgy texture.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
