People literally RAVE over these moist, decadent strawberry brownies that are easy to make,
This Strawberry Brownies Recipe Has Been Pinned Millions of Times
This strawberry brownies recipe is the most repinned item from my brownies and bars pinterest board and one of the most popular recipes on Family Savvy, and for good reason. These strawberry brownies are not only a lovely enough to feature on a party table, they are absolutely delicious.
What is so great about this strawberry brownies recipe?
This strawberry brownies recipe hits it out of the park in 3 areas. They are EASY to make. They are delicious. They are pretty. What more could any cook (or non-cook) want in a recipe? Easy. Yummy. Pretty.
Where do you serve strawberry brownies?
These strawberry brownies are a special occasions dessert, in the league with cake, petit fours, decorated cookies, etc…The color pink lends itself more to “girl occasions.” These have made appearances for showers, teas, Sweet 16 and bachelorette parties and more. In the photo below, I am serving strawberry brownies at a coffee with friends:-)
Will guys enjoy strawberry brownies?
The guys that I know have never turned down one of these delicious (and pink) treats LOL! Any guy who loves strawberry treats will go crazy over these brownies. My husband loves them; he thinks they taste like a version of our favorite strawberry cake from a local bakery.
How do you make brownies from cake mix?
The simple recipe for making brownies from cake mix is as follows:
- 1 box of cake mix (without pudding in the mix)
- 2 large eggs
- 1/3 cup oil
- 1/2-1 tsp extract (optional)
The above formula can be tweaked. You can use different flavors of cake mix for an entirely different result. If you are a lemon lover, try these lemon brownies made with cake mix (the first cousin to this recipe).
How do you make glaze for cake mix brownies?
You can glaze these brownies for added flavor and a lovely exterior. My go to glaze is as follows:
- 1 cup powdered sugar
- 1-2 TB water (or fresh lemon juice or lime juice)
- 1/2 tsp vanilla extract (optional)
Can you freeze strawberry brownies?
Strawberry brownies freeze beautifully. 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. Some condensation might appear during thawing, but it should “dry up” within a few hours.
What kind of mixer do I need for strawberry brownies?
The batter for these brownies is very thick. I suggest using a good quality blender. I love my Hamilton Beach (below) and highly recommend it. It is a great price point too. I link to a few stores that carry it. If you Use Ebates, you can save at most of the stores. If you don’t have Ebates, you can sign up here. To learn how I have saved tons of money with Ebates, you can read this blog post.
Removal from pan: To make these strawberry brownies pretty, they need to be cut AFTER removing from the pan. It is necessary to release the entire pan of brownies nicely so that cutting will be easy.
Options for easy release of brownies before cutting.
- Lining the baking pan with parchment paper is one option, but parchment can “bunch up” in corners and make getting a smooth end result difficult. My fave parchment paper was aluminum foil on one side and parchment on the other. It is no longer sold in stores but can be found here on amazon.
- If you buy a small silpat, you can put it in the bottom of your baking pan and spray the pan (including silpat) with baking spray. The silpat will help make release easier.
- If you use a high quality baking pan, spraying very well with Baker’s Joy (or any flour-based baking spray) should be enough. I link to my favorite below.
NOTE: No matter which of the easy release options you use, it is important to let brownies cool at least 20 minutes before releasing.
Pan Size: When making a single batch of brownies, I use either an 8″ square or 9″ square. I prefer the thickness of the 8″ square; the larger pan yields a more thin brownie.
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 minutes and be ready to remove brownies the minute they look ready. I pull mine out when tiny cracks begin appearing on the surface and when edges begin pulling from the side of the pan. Remember, they will cook a bit more and firm up as they cool.
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.
Baking Tools: I am all about having the right tools for baking these brownies (or any other baked good). I’ve listed the ones I use below.
In the short video below, you can see how easy it is to glaze the brownies once they are pulled from the oven.
Update: I just published the “cousin” recipe to these brownies~Sensational Strawberry Bundt Cake with Lemon Glaze. I’ve made this cake twice in the last week; folks go crazy over it! If you have any need to take a dessert to a gathering, this is a foolproof, easy, beautiful and delicious option.
If you want even more fabulous strawberry recipes, I’ve listed some of my most popular ones below.
- Croissant French Toast with Fresh Strawberry Syrup
- Fresh Strawberry Yogurt Bundt Cake
- Strawberry Butter (Served at Neiman Marcus)
- Strawberry Nut Bread
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!
Duncan Hines is my fave cake mix. 8" pans yield thicker brownies; 9" pans yield thinner ones. Batter will be very thick; use a good mixer to mix and spatula to spread. Refrigerate baked and glazed brownies for an hour or so before cutting, and they will cut easier.
Serving Size 1
Amount Per Serving Calories 128 Total Fat 7g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 5g Cholesterol 31mg Sodium 47mg Carbohydrates 14g Fiber 0g Sugar 12g Protein 2g
Duncan Hines is my fave cake mix.
8" pans yield thicker brownies; 9" pans yield thinner ones.
Batter will be very thick; use a good mixer to mix and spatula to spread.
Refrigerate baked and glazed brownies for an hour or so before cutting, and they will cut easier.