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Strawberry Brownies

close up overhead shot of Strawberry Brownies on a wooden board
Our delicious strawberry brownies are made with a handful of simple ingredients to create a sweet pink treat that will have everyone raving.
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Table of Contents
  1. STRAWBERRY BROWNIES INGREDIENTS
  2. HOW TO MAKE THIS STRAWBERRY BROWNIES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

These delightful and vibrant pink strawberry brownies look so fun and taste absolutely amazing. Strawberry cake mix brimming with strawberry flavor gives you a moist brownie that is then topped with a sweet strawberry-infused glaze.

If you love this easy recipe, check out our strawberry lemon blondies and chocolate covered strawberry brownies.

STRAWBERRY BROWNIES INGREDIENTS

You’ll need:

For the Brownies

  • 1 box strawberry cake mix
  • ½ cup salted butter, melted
  • 2 eggs, plus 1 egg yolk (large eggs, room temperature)

For the Glaze

  • 1 cup powdered sugar
  • 1 to 2 tablespoons water
  • 1 teaspoon strawberry extract

PRO TIP:

The glaze and cake mix make this “fudgy” brownie sweet. Using salted butter in the recipe helps balance the sweetness a bit. You could also use canola or vegetable oil in place of the butter.

SUBSTITUTIONS AND ADDITIONS

MIX-INS: You could mix in ½ cup freeze-dried strawberries or white chocolate chips to your brownie batter before baking for extra bursts of sweetness. We wouldn’t recommend adding fresh strawberries as the excess moisture will affect how the brownies bake.

Text

HOW TO MAKE THIS STRAWBERRY BROWNIES RECIPE

STEP ONE: Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper and spray with non-stick cooking spray for easy removal of the brownies, and set aside.

PRO TIP:

Bake in an 8×8-inch square baking pan for a thicker brownie – adjust cook time accordingly.

STEP TWO: Mix together melted butter, eggs, egg yolk, and strawberry cake mix in a medium bowl. Use a hand mixer or stir by hand.

STEP THREE: Spread strawberry brownie batter into prepared pan. Bake for 18 minutes.  

PRO TIP:

The brownies are done when a toothpick comes out clean or with just a few crumbles – you don’t want a wet batter, but you do want the brownies to turn out nice and chewy.

STEP FOUR: While the brownies are baking, prepare the glaze by whisking together powdered sugar, strawberry extract, and enough water to form a paste.

PRO TIP:

When mixing the glaze, add the liquid ingredients gradually to control the consistency of the glaze. Too much water/liquid will make a very runny and less opaque glaze.  

STEP FIVE: Remove the brownies from the oven and immediately pour glaze on top. Spread carefully to cover the top of the brownies. (You can lift the brownies from the pan by the parchment paper if you wish before spreading the glaze on).

PRO TIP:

The glaze is a thick paste, and the brownies are delicate (much like the delicate top of a baked cake) – you need the heat from the just out of the oven brownies to help melt the glaze and make it spreadable.  

STEP SIX: Allow brownies to cool completely, and the glaze will set so that it’s dry to the touch. Cut into pieces and serve.

PRO TIP:

Cut the brownies after they have cooled completely and the glaze is set for a lovely crackle effect.

HOW TO SERVE

These strawberry cake mix brownies are perfect any time of the year but would be a lovely treat for special occasions such as Valentine’s day (try our brownie cake, too!) or even baby showers with their gorgeous pink color. Add our rainbow sherbet punch for a sweet drink to wash them down.

For an extra decadent way to serve this cake mix strawberry brownies recipe, top with a scoop of vanilla ice cream and sliced strawberries.

STORAGE

ON THE COUNTER: Store these delicious treats on the counter in an airtight container for 3 to 4 days.

IN THE FREEZER: Store these brownies in the freezer in an airtight container for up to 3 months.

Strawberry lovers will be fans of this chewy brownie recipe with its rich sweet strawberry flavor and heavenly glaze on top. These would be a welcome addition to any party or potluck, especially those with a pink theme.

FREQUENTLY ASKED QUESTIONS

Can I make these brownies using a different flavor of cake mix?

While strawberry brownies only work with strawberry cake mix, you could use this recipe to make other flavors of brownies. Chocolate, lemon or red velvet boxed cake mix brownies would all be great recipes to try.

Can I freeze these brownies?

This strawberry brownie recipe will freeze well for up to three months stored in an airtight container.

Can I add strawberries to the cake mix?

We wouldn’t recommend adding fresh strawberries as the moisture may affect how the brownies bake but freeze-dried strawberries would work fine.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of Strawberry Brownies on a wooden board

Strawberry Brownies

5 from 1 vote
Our delicious strawberry brownies are made with a handful of simple ingredients to create a sweet pink treat that will have everyone raving.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings 12

Ingredients
  

Brownie

  • 1 box strawberry cake mix
  • ½ cup salted butter melted
  • 2 eggs plus 1 egg yolk (large eggs, room temperature)

Glaze

  • 1 cup powdered sugar
  • 1 to 2 tablespoons water
  • 1 teaspoon strawberry extract

Instructions
 

  • Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper, spray with non-stick cooking spray, and set aside.
  • Mix together melted butter, eggs, egg yolk, and strawberry cake mix in a medium mixing bowl. Use a hand mixer or stir by hand.
  • Spread batter into prepared baking dish. Bake for 18 minutes.
  • While the brownies are baking, prepare the glaze by whisking together powdered sugar, strawberry extract, and enough water to form a paste.
  • Remove the brownies from the oven and immediately pour glaze on top. Spread carefully to cover the top of the brownies. (You can lift the brownies from the pan by the parchment paper if you wish before spreading the glaze on.)
  • Allow brownies to cool completely and the glaze will set so that it’s dry to the touch. Cut into pieces and serve.

Notes

PRO TIP: The glaze and cake mix make this “fudgy” brownie sweet. Using salted butter in the recipe helps balance the sweetness a bit. You could also use canola or vegetable oil in place of the butter.
 
PRO TIP: Bake in an 8×8-inch square baking pan for a thicker brownie – adjust cook time accordingly.
 
PRO TIP: The brownies are done when a toothpick comes out clean or with just a few crumbles – you don’t want a wet batter, but you do want the brownies to turn out nice and chewy.
 
PRO TIP: When mixing the glaze, add the liquid ingredients gradually to control the consistency of the glaze. Too much water/liquid will make a very runny and less opaque glaze.  
 
PRO TIP: The glaze is a thick paste, and the brownies are delicate (much like the delicate top of a baked cake) – you need the heat from the just out of the oven brownies to help melt the glaze and make it spreadable. 
 
PRO TIP: Cut the brownies after they have cooled completely and the glaze is set for a lovely crackle effect.
 

Nutrition

Calories: 268kcal | Carbohydrates: 39g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 321mg | Potassium: 13mg | Sugar: 27g | Vitamin A: 276IU | Calcium: 73mg | Iron: 1mg
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