Get ready for the easiest, most delightful dessert of the season! These Strawberry Brownies are a quick, flavorful twist on the classic, starting with a strawberry cake mix for an incredibly moist and fruity base. Topped with a vibrant, fresh strawberry glaze, they’re a guaranteed crowd-pleaser that comes together in a flash.
Table of Contents
Why You Will Love This Recipe
I stumbled upon this recipe while trying to create a fun, pink dessert for my daughter’s birthday. The simplicity of using a cake mix for the brownie base was a revelation, and the fresh strawberry glaze adds a homemade touch that makes them taste completely from-scratch. They’ve since become my go-to for potlucks, always disappearing first from the dessert table.
Ingredients
Brownies:
- 1 (15.5 ounce) box strawberry cake mix
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract, divided
Strawberry Glaze:
- 3 strawberries, chopped
- 1 1/2 cups confectioners’ sugar, or more as needed
- 1/4 teaspoon kosher salt
Step-by-step instructions for making the recipe
- Preheat your oven to 350°F (180°C). Lightly grease an 11×7-inch baking dish.
- In a large bowl, combine the strawberry cake mix, melted butter, eggs, and 1 teaspoon of the vanilla extract. Mix until a thick, uniform batter forms.
- Transfer the batter to the prepared baking dish and spread it into a smooth, even layer.
- Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Place the pan on a wire rack and allow the brownies to cool completely in the pan, for about 20 minutes.
- While the brownies cool, make the glaze: In a food processor or using an immersion blender, puree the chopped strawberries with the remaining 1 teaspoon of vanilla extract until smooth.
- In a medium bowl, combine the confectioners’ sugar and salt. Pour the strawberry puree into the sugar and whisk until a smooth, pourable glaze forms. If the glaze is too thin, add a little more confectioners’ sugar. If it’s too thick, add a drop of water or more strawberry puree.
- Pour the strawberry glaze over the cooled brownies and spread it into an even layer.
- Allow the glaze to set completely before cutting into 12 squares. For cleaner slices, you can refrigerate the brownies until the glaze is firm.
Easy Strawberry Brownies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C). Lightly grease an 11×7-inch baking dish.
- In a large bowl, combine the strawberry cake mix, melted butter, eggs, and 1 teaspoon of the vanilla extract. Mix until a thick, uniform batter forms.1 (15.5 ounce) box strawberry cake mix, 1/2 cup unsalted butter, melted, 2 large eggs, 2 teaspoons vanilla extract, divided
- Transfer the batter to the prepared baking dish and spread it into a smooth, even layer.
- Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Place the pan on a wire rack and allow the brownies to cool completely in the pan, for about 20 minutes.
- While the brownies cool, make the glaze: In a food processor or using an immersion blender, puree the chopped strawberries with the remaining 1 teaspoon of vanilla extract until smooth.3 strawberries, chopped, 2 teaspoons vanilla extract, divided
- In a medium bowl, combine the confectioners’ sugar and salt. Pour the strawberry puree into the sugar and whisk until a smooth, pourable glaze forms.1 1/2 cups confectioners’ sugar, or more as needed, 1/4 teaspoon kosher salt
- Pour the strawberry glaze over the cooled brownies and spread it into an even layer.
- Allow the glaze to set completely before cutting into 12 squares. For cleaner slices, you can refrigerate the brownies until the glaze is firm.
Notes
FAQ
Can I use a different size pan?
Yes, a 9×9-inch square pan will work perfectly. The brownies will be slightly thicker, so you may need to add 1-2 minutes to the baking time. Just keep an eye on them and use the toothpick test to check for doneness.
What if I don’t have a food processor for the glaze?
No problem! You can mash the strawberries very finely with a fork and then mix them with the vanilla. The glaze will have more texture, but it will be just as delicious.
My glaze is too runny. How can I thicken it?
Simply add more confectioners’ sugar, a tablespoon at a time, and whisk until it reaches a thick but pourable consistency.
Can I use frozen strawberries?
Yes, but you must thaw them completely and pat them dry with a paper towel to remove excess moisture first. Otherwise, the glaze will be too watery.