Strawberry Brownies
These chewy Strawberry Brownies are prepared with strawberry cake mix, butter, and eggs, then topped with a fresh strawberry glaze made with real fruit and powdered sugar.
12 Servings
Ingredients
For the Brownies:
- 1 15.5-ounce box strawberry cake mix
- ½ cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
For the Glaze:
- 3 medium strawberries finely chopped
- 1 teaspoon vanilla extract
- 1½ cups confectioners’ sugar or more as needed
- ¼ teaspoon kosher salt
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (180°C). Lightly grease an 11×7-inch baking dish or line it with parchment paper for easier removal.
Prepare the Batter:
- In a large mixing bowl, combine the strawberry cake mix, melted butter, eggs, and 1 teaspoon of vanilla extract. Stir until the batter is thick and well incorporated.
Bake the Brownies:
- Spread the batter evenly into the prepared baking dish. Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Allow the brownies to cool in the pan for approximately 20 minutes before glazing.
Make the Strawberry Glaze:
- In a food processor or using an immersion blender, purée the chopped strawberries with the remaining 1 teaspoon of vanilla extract until smooth. Transfer the mixture to a bowl and stir in the confectioners’ sugar until the desired glaze consistency is reached. Add the kosher salt and stir until fully combined.
Glaze the Brownies:
- Spread the strawberry glaze evenly over the cooled brownies. Allow the glaze to set completely at room temperature, or refrigerate to expedite the process. Once set, cut the brownies into 12 squares and serve.
Notes
To make this recipe gluten-free, substitute the strawberry cake mix with a gluten-free strawberry cake mix of equal weight (approximately 15.5 ounces). Ensure all other ingredients, such as confectioners' sugar and vanilla extract, are certified gluten-free as well.