These delicious, easy to make strawberry brownies have the flavor of strawberry cake, the texture of a brownie, and the glazed appearance of a scone.
This strawberry brownies recipe is the most repinned item from my sweet tooth pinterest board and most popular recipes on Family Savvy, and for good reason. These strawberry brownies call for only five ingredients, take less than 30 minutes to make, and look and taste like a lovely bakery confection.
I’ve made these for baby (girl) showers, wedding teas, and teen get-togethers. The pink obviously doesn’t bother the guys, as I once had a boy mom email for the recipe (per her son’s request).
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. Although I’ve never used pudding mix for these, I fear it would make them too soft.
Make ahead: If making and taking these to an event, I usually bake them, cut them into squares, and freeze them for up to four weeks. The day of serving, I let them thaw in the freezer bag (opened) for a few hours before arranging on a small platter.
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. Sadly, this paper has been discontinued in stores but some sellers have it on amazon. The next best thing is plain parchment, pressed into the baking pan and sprayed with Baker’s Joy or similar spray.
Pan Size: When making a single batch of brownies, I use a 9 x 9 square baking pan. When doubling the recipe, I use a half sheet pan or glass casserole dish (lined and sprayed).
Cook Time: Oven temps and pan size both affect cook time. I put 15 minutes in the actual recipe so that cooks will start checking at 15 and pull them out when ready. When I bake a single recipe in the 9″ square pan, it takes almost 20 minutes. I pull them out when tiny cracks begin appearing on the surface and when edges begin pulling from the side of the pan.
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!