Easy Strawberry Brownies

These strawberry brownies are easy to make with a strawberry cake mix! For even more strawberry flavor, top the brownies with a homemade glaze made from strawberry jam.

Strawberry Brownies From Cake Mix

If you love all things strawberry and no fuss-baking, these strawberry brownies have to be added to your must-try baking list.

Just like my strawberry cake mix cookies their simplicity makes them perfect Valentine’s Day, spring bridal showers, Mother’s Day or birthday parties!

I adjusted the amount of oil and eggs used in the cake mix so that they turn out perfectly gooey and decadent, just as a brownie with a cake mix should be, except these are full of strawberry flavor instead of chocolate. The striking pink color elevates them making them impressive and elegant for any occasion.

Ingredient Notes

• Strawberry cake mix: Any brand will work!
• Vegetable oil: The fat needed to create a moist, gooey consistency. 
• Large eggs: Needed for structure but also added moisture for great texture.
• Strawberry glaze: Strawberry jam, powdered sugar, heavy cream and a pinch of salt.

How to Make Strawberry Brownies

• Mix strawberry cake mix. Combine the box of cake mix, oil, and eggs in a large bowl. Stir until combined. It will be a thicker mixture than an average cake batter. 
• Bake brownies. Pour brownie batter into an 8×8 square baking pan lined with parchment paper and press it down with the palm of your hands. Bake in a preheated 350-degree oven for 18-20 minutes or until a toothpick comes out clean. Allow it to cool before adding the glaze.
• Make the glaze. Whisk together the powdered sugar, jam, heavy cream, and salt until smooth. Add more cream or milk as needed to thin it out. 
• Spread glaze on top. Once strawberry brownies have cooled, spread the frosting over top and slice into 16 bars. 

Recipe Tips and Variations

• Prepared pan. Using parchment paper is great for providing a nonstick surface and easy removal of the strawberry brownies. If you don’t have any, be sure to use melted butter or a cooking spray instead.
• Easy mixing. A hand mixer isn’t necessary but will speed up the mixing process as this will be a thick batter and harder to mix than a regular cake batter.
• Add-ins: Add 1/2 cup white chocolate chips or dark chocolate chips into the strawberry brownie batter.
• The glaze should be the consistency of glue. You could use the glaze from my strawberry cookies, this cream cheese glaze or even strawberry frosting.
• Cool your strawberry brownies before adding the layer of frosting, otherwise, it will melt and become too runny.
• Garnish: Freeze-dried strawberries or fresh strawberries look so pretty on top!

Storage

• Storing: Store strawberry brownies in an airtight container in a single layer for up to 3 days. For longer storage, place in the refrigerator.
• Freeze: I prefer to freeze these without the glaze. Transfer your brownies to a freezer-friendly bag. Separate the layers with parchment paper so they don’t freeze in a clump. Thaw them in the fridge overnight or just leave them on the counter for a couple of hours. 

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