Strawberry brownies are insanely delicious, easy to make, and lovely on a plate. You’ll be asked for the recipe every time!
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 doughnut (and I agree). They also taste somewhat like a glazed strawberry scone.
The secret ingredient to these brownies is strawberry cake mix. I love strawberry cake mix and often sneak a few spoonfuls of it when making this recipe. I love the little strawberry bits~so yummy!!! For this recipe, I’ve only used my favorite brand, Duncan Hines, and I use the strawberry supreme. If you use another brand, just make sure that it doesn’t have pudding in the mix, as that might affect the consistency.
These strawberry brownies are not only super easy but can also be made ahead and frozen (sealed in a freezer bag with all air removed. Pictured at right is a batch that I recently pulled from the freezer.They were perfectly ready to eat after a few hours at room temperature.
Cook’s note: Lining the baking pan with parchment will make it super easy to remove the brownies and cut them into perfect squares. As for cooking time, the instructions are approximate and vary according to pan size and oven temps (which vary from oven to oven). The way I determine doneness is when the edges begin to firm and slight cracks begin to form on the surface of the brownies.
Note: When making a single batch of brownies, I use either and 9″ square pan (for thicker brownies) or Wilton 9 x 13 baking pan (for thinner brownies). When I double the recipe, I use a Nordic Ware Half Sheet Pan. Aluminum pans conduct heat better than glass, so brownies and other baked goods turn out more evenly baked.
NOTE: Cooking temps vary amongst ovens and also pan size. A rule of thumb is to watch these closely, and remove when cracks begin to appear on the surface and brownies begin to pull away from the sides of the pan.
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.
These brownies are perfect to serve at any pink themed party or shower. I served these at my twin daughters’ Sweet 16 “Western Hoedown” Birthday Party, and they were gone in an instant–even before the birthday cake! The boys loved them as much as the girls, and one “boy mom” called me after the party and asked for the recipe (at her son’s request).
I hope that you enjoy these. As always, thanks so much for stopping by. Be blessed, and stay savvy!
- FOR BROWNIES:
- 1 box strawberry cake mix (I use Duncan Hines)
- 2 eggs
- 1/3 cup oil
- FOR GLAZE:
- 1 cup powdered sugar
- 1 -2 TB water or milk
- FOR BROWNIES:
- Preheat oven to 350 degrees.
- Line 8" square baking pan with parchment (and spray with Pam).
- Mix strawberry cake mix, eggs, and oil with hand mixer until well combined.
- Spread batter evenly into pan.
- Bake for 15 minutes or until just set; be careful not to overcook.
- Allow brownies to cool for 10 minutes; lift carefully from pan using ends of parchment to lift.
- FOR GLAZE:
- Mix powdered sugar and water until smooth. Add just enough water until thick but spreadable.
- Pour glaze over brownies, spreading to edges so that glaze will drip down sides.
- Allow brownies to cool and glaze to set before cutting into squares.