Description
These Strawberry Brownies are a delightful twist on traditional brownies, featuring a vibrant pink strawberry cake mix base that delivers a dense, chewy texture and sweet strawberry flavor. Enhanced with optional white chocolate chips and topped with a smooth powdered sugar glaze, they make a perfect, easy-to-make dessert for any occasion.
Ingredients
Scale
Brownie Batter
- 1 box strawberry cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup white chocolate chips (optional)
Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Make the Batter: In a large mixing bowl, combine the strawberry cake mix, eggs, and vegetable oil. Mix thoroughly until you achieve a thick and uniform batter. If desired, gently fold in the white chocolate chips for added texture and sweetness.
- Bake the Brownies: Evenly spread the batter in the prepared baking pan, smoothing the top. Bake in the preheated oven for 18–22 minutes or until the edges are set and a toothpick inserted in the center comes out with moist crumbs, ensuring the brownies stay dense and chewy.
- Cool the Brownies: Remove the pan from the oven and allow the brownies to cool completely in the pan to firm up, which makes glazing and slicing easier.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk (start with 1 tablespoon and add more as needed), and vanilla extract until smooth and pourable.
- Glaze and Serve: Drizzle the glaze over the cooled brownies evenly. Let the glaze set for a few minutes before slicing the brownies into 9 squares. Enjoy!
Notes
- For a richer strawberry flavor, consider adding 1/4 cup freeze-dried strawberry powder to the batter.
- These brownies are dense and chewy; avoid overbaking as it can dry them out.
- Store cooled brownies in an airtight container for up to 3 days to maintain freshness.
