People literally RAVE over these moist, decadent strawberry brownies that are easy to make from a cake mix. You must give these a try!!!
This Strawberry Brownies Recipe Has Been Pinned Millions of Times
This strawberry brownies recipe is one of the most popular recipes on Family Savvy, and for good reason. These strawberry brownies are not only lovely enough to feature on a party table, but they are also 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, DELICIOUS to eat, and BEAUTIFUL on a plate. What more could anyone want in a recipe? Easy. Yummy. Pretty. This is a triple winner of a recipe for sure!!!
Where do you serve strawberry brownies?
These strawberry brownies are a perfect “special occasions” dessert. They fall into the category of petit fours, decorated cookies, etc… These are perfect to serve at a baby or bridal shower or tea. They are also great to serve for game day picnics or parties. Don’t worry that the “pink” might make guys hesitant to try them. Guys love these brownies as much as girls do!!!!
How do you make brownies from a cake mix?
The simple ingredients 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 the 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)
Note: These brownies are very sweet, so I always make my glaze with fresh lemon juice to offset the sweetness. Watch how easy it is to make the glaze in the short video below.
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. On 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.
Strawberry brownie batter is very thick.
Be aware that the brownie batter is VERY thick. You will need a good spatula to remove the batter from the bowl and spread it into the baking pan. To spread the batter into the pan, I spray my hands and use them, or I use a sturdy spatula. Be sure you have a strong mixer. A stand mixer is ideal, but a good quality hand mixer should work also.
Remove brownies from the pan before glazing.
I like to remove the entire pan of brownies from the pan after baking them and before glazing them. Why? I just think it is easier to cut them outside of the pan. Also, I typically cut off the outer edges, as they sometimes get browner than the rest of the brownies. If you want to remove the entire pan of baked brownies at one time, here are a few tips.
- Spray the baking pan liberally with floured cooking spray (Baker’s Joy).
- Line the baking sheet with parchment paper on the bottom.
- Put the cooked brownies into the fridge to cool.
- Turn the pan upside down after brownies are cool; the entire pan should fall out neatly.
How to make sure brownies cook properly.
Since oven temps can vary based on many factors, it is important to do two things to ensure that the brownies cook on the inside but do not bake too long and become dry. First, watch the brownies as they bake. When the top starts getting cracks and the sides begin to pull away from the pan, do the toothpick test. Second, use the toothpick test. Brownies are “done” on the inside when a toothpick inserted into the middle comes out clean.
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!
- 1 box strawberry cake mix (see notes)
- 2 eggs
- 1/3 cup oil
- 1 cup powdered sugar
- 1 -2 TB water or lemon juice
- 1/2 tsp vanilla extract (optional)
- Preheat oven to 350 degrees.
- Line 8" or 9" square baking pan with parchment; spray with flour spray.
- 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.
- Mix powdered sugar with the water or lemon juice (and extract if using) until smooth. It should be pourable but not watery.
- 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.
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.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 128Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 47mgCarbohydrates: 14gFiber: 0gSugar: 12gProtein: 2g