Strawberry Brownies (Print version)
Chewy Strawberry Brownies made with cake mix, white chocolate chips, and a bright berry glaze that sets into neat pink squares.
# Ingredients:
For the brownies
01 -
1 box (15.25 oz / 432 g) strawberry cake mix
02 -
1/2 cup (113 g) unsalted butter, melted and cooled slightly
03 -
2 large eggs
04 -
1 teaspoon vanilla extract
05 -
1/4 teaspoon fine salt
06 -
1/2 cup (85 g) white chocolate chips
For the strawberry glaze
07 -
1 cup (120 g) powdered sugar
08 -
2 tablespoons finely crushed freeze-dried strawberries
09 -
2-3 tablespoons milk
10 -
Pinch of fine salt
11 -
Extra crushed freeze-dried strawberries for topping, optional
# Instructions:
01 -
Preheat the oven to 350 degrees F. Line an 8x8-inch metal baking pan with parchment paper, leaving overhang on two sides, and lightly grease the parchment.
02 -
In a large bowl, stir together the strawberry cake mix, melted butter, eggs, vanilla, and salt until a thick batter forms with no dry streaks.
03 -
Fold in the white chocolate chips. Scrape the batter into the prepared pan and press it into an even layer with a spatula.
04 -
Bake for 20-22 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs. Do not overbake.
05 -
Let the brownies cool fully in the pan on a wire rack before adding the glaze. Warm brownies will melt the topping.
06 -
Whisk powdered sugar, crushed freeze-dried strawberries, 2 tablespoons milk, and salt until thick but spreadable. Add more milk by the teaspoon if needed. Spread over the cooled brownies, sprinkle with extra strawberry crumbs if using, let set, then slice into 16 squares.
# Good to know:
01 -
The batter should be thick, closer to cookie dough than cake batter.
02 -
Cool fully before glazing for the neatest top.
03 -
Chill for 20-30 minutes before slicing if you want very clean squares.