Strawberry brownies taste like a dense, moist, slice of strawberry cake with a crackly sugar glaze. They are crazy delicious!
These strawberry brownies are unique….a one of a kind recipe. If you’ve never tried them, you absolutely must. This is one of the most repinned recipes from my sweet tooth pinterest board and most visited pages on Family Savvy.
The brownies are slightly dense but still have a cake-like crumb. One friend told me these reminded her of a glazed strawberry cake doughnut. The softer middle does stay moist and has a similar crumb to cake. The edges always cook more quickly, but we cut them off and eat them anyway. They have more of a crumbly, scone texture. These are just unique and hard to describe, but they are outstanding!!
The key ingredient in these brownies is strawberry cake mix. I’ve always used Duncan Hines, as that is my favorite brand. I am sure others would work also as long as they don’t have pudding in the mix.
These strawberry brownies are not only super easy but can also be made ahead and frozen. If you freeze them, all you need to do before serving is let them thaw at room temperature for at least 3 hours.
Parchment Paper: Lining the baking pan with parchment will make it super easy to remove the brownies and cut them into perfect squares. I use Reynolds Non-Stick Pan Lining Paper. It can be ordered on amazon but is twice as much as in stores. The only place that I can find it locally is Target. It has aluminum foil on one side and parchment on the other, making it much easier to press and mold into the baking pan than plain parchment.
Pan Size: When making a single batch of brownies, I use either and 9″ square pan (for thicker brownies) or a Wilton 9 x 13 baking pan. If you double the recipe, a half-sheet pan would probably work best.
Cook Time: Oven temps and pan size both affect cook time. My baking time is approximate, so watch the brownies as they are baking (trying not to open oven door). Check them when they look to be hardening slightly on the edges and starting to get tiny cracks in the top. They will firm up as they cool, so err on the side of taking them out early rather than letting them get too done. I always cut my crusts off, as they get much more cooked and dry than the center.
Batter will be very thick; don’t be alarmed! In fact, it is so thick that I tend to use my hands to press it into my baking pan. I spray my (clean) hands with cooking spray and press the dough into the pan as evenly as possible. If you don’t like using your hands, a spatula sprayed with cooking spray should work fine.
When glazing these I use an OXO Good Grips Silicone Basting & Pastry Brush. It works so much better at spreading glaze than a knife and can be tossed into the dishwasher for easy cleanup.
While still warm, the glaze can be poured over the brownies and spread on top and around the sides. When the brownies cool and the glaze hardens, they can be cut into perfect squares.
If you try these, please let me hear back. Feel free to share any helpful tips or suggestions as well. As always, thanks so much for stopping by. Be blessed, and stay savvy!