Blogger’s Notes: The secret ingredient to these brownies is strawberry cake mix. I use Duncan Hines, but I am sure that any other brand of cake mix would work fine also. Whenever my favorite cake mix is BOGO, I stock up so that I can make these brownies any time.

These strawberry brownies are not only super easy but can also be made ahead and frozen (sealed in a freezer bag with all air removed. Pictured at right is a batch that I recently pulled from the freezer.They were perfectly ready to eat after a few hours at room temperature.

Cook’s note: Lining the baking pan with parchment will make it super easy to remove the brownies and cut them into perfect squares. As for cooking time, the instructions are approximate, and oven temps vary. Remove brownies when just set; they will continue to cook somewhat upon cooling.

Serves: 10-12
Everyone will go crazy over these strawberry brownies~they are beyond yummy!


1 box strawberry cake mix (I use Duncan Hines)
2 eggs
1/3 cup oil
1 cup powdered sugar
½ -2 TB water or milk


Preheat oven to 350 degrees.
Line 8″ square baking pan with parchment (and spray with Pam).
Mix strawberry cake mix, eggs, and oil with hand mixer until well combined.
Spread batter evenly into pan.
Bake for 15 minutes or until just set; be careful not to overcook.
Allow brownies to cool for 10 minutes; lift carefully from pan using ends of parchment to lift.
Mix powdered sugar and water until smooth.
Pour glaze over brownies, spreading to edges so that glaze will drip down sides.
Allow brownies to cool and glaze to set before cutting into squares.

Source: Susan Bowden Tips

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