Strawberry Brownies

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.

strawberry brownies

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.

strawberry brownies

Cut, Wrap & Freeze

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!

10-12

Strawberry Brownies

Everyone will go crazy over these strawberry brownies~they are beyond yummy!

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Ingredients

  • 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

Instructions

  • 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.
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