Strawberry Brownies

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Soft, dense strawberry brownies with a chewy texture and smooth glaze, made with a simple cake mix base and tested to turn out consistently every time.

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 236kcal

Author: Shauna

Ingredients

Brownies

15.25 ounces strawberry flavored cake mix without pudding
3.4 ounces instant vanilla pudding
½ cup water room temperature
½ cup canola oil
2 large eggs room temperature
1 teaspoon strawberry extract optional for deeper strawberry flavor

Glaze

1 cup powdered sugar sifted
2 tablespoons whole milk
½ teaspoon strawberry extract

Instructions

Make the Brownies

Preheat your oven to 350°F.
Line a 9×13 straight-sided metal baking pan with parchment paper. Leave enough overhang on the sides so the brownies can be easily lifted out once cooled.
Use a wooden spoon to stir together the strawberry cake mix, instant vanilla pudding mix, water, canola oil, eggs, and strawberry extract just until combined - the batter will be very thick.
Spread the batter into an even layer in the pan.
Bake for 22-25 minutes or just until lightly browned and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the strawberry brownies to cool completely in the pan before adding the glaze.

Make the Glaze

Whisk together the powdered sugar, whole milk, and strawberry extract until smooth.
Slowly lift the brownies out of the pan using the overhanging parchment.
Place them onto a cutting board and spoon the glaze over the brownies. Gently spread it into an even layer.
Allow the glaze to set for 20-30 minutes before slicing and serving.

Notes

Don’t overmix the batter. Stir just until combined.
The batter will be thick, but do your best to press it evenly into the pan.
Use a metal pan for more even baking.
Pull them out while the center is still slightly soft.
Let them cool completely before adding the glaze.
Use parchment for easy lifting and clean slicing.

Nutrition