Strawberry Brownies Recipe
These strawberry brownies bake up dense, chewy, and pink, then get topped with a bright strawberry glaze. Simple, sweet, and perfect for spring.
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Servings:
Ingredients
Main Ingredients
- 15.25 oz strawberry cake mix
- 3.5 fl oz well-beaten eggs about 2 large eggs
- 0.33 cup neutral oil such as canola or vegetable oil
- 2 tbsp strawberry jam for the batter
- 0.5 tsp vanilla extract
- 0.13 tsp fine salt
- 0.5 cup white chocolate chips optional, fold into batter
- 1 cup powdered sugar for the glaze
- 1.5 tbsp milk add more as needed for consistency
- 1 tbsp strawberry jam for the glaze
- 0.5 tsp lemon juice optional, brightens the glaze
- 0.5 cup fresh strawberries, diced optional topping, pat dry
Instructions
Preparation Steps
- Heat oven to 350°F. Line an 8-inch square pan with parchment and lightly grease.
- Whisk the beaten eggs, oil, vanilla, and 2 tablespoons jam in a large bowl.
- Add cake mix and salt. Stir until a thick, smooth batter forms; do not overmix.
- Fold in white chocolate chips if using.
- Spread batter evenly into the prepared pan. Smooth the top.
- Bake 17–22 minutes, until set and edges look slightly golden. A few moist crumbs are fine.
- Cool in the pan for 15 minutes while you make the glaze.
- Whisk powdered sugar, milk, 1 tablespoon jam, and lemon juice until pourable.
- Spread glaze over warm brownies. Let set until the glaze firms up.
- Slice into 16 squares. Top with diced strawberries just before serving, if desired.
Notes
Try a lemon twist: add 1 tsp lemon zest to the glaze for extra brightness. For neater slices, chill the pan 20–30 minutes to set the glaze before cutting. Store tightly covered at room temperature for 2 days or refrigerate up to 5 days.
This recipe is an original creation inspired by classic Strawberry Brownies Recipe flavors. All ingredient ratios and instructions are independently developed.