Strawberry Brownies

IMG_0993These brownies are not only out of this world, but they are ridiculously easy to make. They taste like a bar cookie version of strawberry cake but are much easier to make. This is one of the most repinned recipes from my sweet tooth pinterest board.

The secret ingredient to these beauties is strawberry cake mix. I use Duncan Hines, but I am sure that any other brand of cake mix would work fine also.

These can be made ahead and frozen. Just make sure that they are in a freezer bag and IMG_1000that all air is removed. Here is a batch that I recently pulled from the freezer. I let them sit at room temperature, and they were thawed and ready to eat within a few hours.

One tip for making these easy to cut into perfect squares is to line the pan before spreading the batter. The best product for lining baking pans with ease is Reynolds pan lining paper. I am obsessed with this product. Plain parchment paper is difficult to line deep pans with because it is so flimsy. The pan lining paper has two sides – one foil and one parchment. The foil side makes the paper easy to mold to any shape or size baking pan. Simply line your pan with the parchment side towards the food. When making brownies, they can be lifted out of the pan before cutting.

 

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The photo at left shows the brownies pulled out of the pan. The cracks are fine; they’ll be filled once the brownies are glazed.  (Sorry the lighting gives an odd cast to the brownies. They actually look like the pink color in the top two photos.

 

 

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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.

 

 

 

Strawberry Brownies

Ingredients:

  • 1 box strawberry cake mix (I use Duncan Hines)
  • 
2 eggs
  • 
1/3 cup oil
  • 
1 cup powdered sugar
  • 1/2 -2 TB water or milk

Preparation:

  1. Mix strawberry cake mix, eggs, and oil until well combined.
  2. Spread in 9 X 13 pan lined with parchment paper (lining makes it easy to lift entire contents from pan for glazing and cutting).
  3. Bake at 350 degrees for 15 minutes or until done in center. Be careful to remove before edges brown; these taste best when “just done” rather than too done.
  4. Mix powdered sugar and water or milk until smooth. Pour glaze over brownies while hot. Spread glaze to edges, allowing it to drip down sides. Allow brownies to cool and glaze to set before cutting into squares.

These are perfect at a bridal tea or baby girl shower. They would look lovely on a tiered tray or small white scalloped platter. I served these at my twin daughters’ Sweet 16 “Western Hoedown” Birthday Party, and they were gone in an instant. The boys loved them as much as the girls, so these are definitely appealing across the board.

I’d love to hear back from you if you try these. I know your family will love them. Thanks so much for stopping by. Stay savvy!