Easy Strawberry Brownies
User Reviews
5
Easy Strawberry Brownies
Description
The recipe starts by mixing large eggs, vegetable oil, and vanilla extract until combined, then folding in a strawberry cake mix to form a thick batter. This batter is evenly spread into a parchment-lined 8x8-inch baking dish and baked at 350°F for about 18-25 minutes until a toothpick inserted comes out clean. After cooling completely, the frosting is prepared by grinding freeze-dried strawberries into powder and mixing it with powdered sugar, milk, and vanilla extract to create a smooth, strawberry-flavored icing.
The frosting is spread over the cooled brownies, with extra strawberry powder optionally sprinkled on top. The finished product offers a rich, fruity dessert with a moist texture from the cake mix base and a bright, sweet strawberry flavor from the frosting. Variations include replacing oil with applesauce for reduced fat or using gluten-free cake mix plus additional strawberry powder to accommodate dietary needs. The recipe also provides adaptations for high-altitude baking.
Storage tips suggest refrigerating frosted brownies in an airtight container for about five days, or freezing them up to three months with quick thawing at room temperature. The brownies can also be kept unfrosted at room temperature for a few days. Proper layering with parchment or wax paper prevents sticking when storing. This recipe offers a convenient way to make strawberry-flavored brownies without from-scratch batter preparation.
Ingredients
- 2 large egg room temperature is best
- ½ cup vegetable oil I love avocado oil
- 1 teaspoon vanilla extract
- 15 oz Strawberry Cake Mix roughly, doesn't need to be exact
Strawberry Frosting Ingredients
- ¼ cup freeze-dried strawberries ground into powder
- 1 cup powdered sugar aka confectioners sugar or icing sugar
- 2 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350° F (175° C). Line a 8x8-inch baking dish with parchment paper. Set aside.
- In a large mixing bowl, with a hand mixer or whisk together the eggs (2), oil (½ cup), and vanilla extract (1 teaspoon).
- Add the cake mix (15.25 oz box), and mix with a large spoon until combined. The batter will be thick.
- Spread the batter evenly in the prepared baking dish, and bake for 18-25 minutes or until a toothpick can be inserted and come out clean.
- Allow the brownie to cool completely before frosting.
Strawberry Frosting
- Add the freeze dried strawberries (¼ cup) to a food processor and pulse until they become a fine powder.
- In a small mixing bowl, whisk the powdered sugar (1 cup) and milk (2 tablespoons) and vanilla extract (½ teaspoon) together until smooth. Add the freeze-dried strawberry powder and mix until combined. You can save 1-2 teaspoons of powder to sprinkle on top. If too thick, stir in a teaspoon at a time of additional milk/cream.
- Pour the icing over the brownie and spread into an even layer. If super clean slices are desired, freeze 15 minutes, then use the parchment paper to lift from the pan onto a cutting board, slice and enjoy.
Notes
- Store leftover strawberry brownies in a single layer with parchment or wax paper between layers to prevent sticking.
- Refrigerate frosted brownies for up to five days; unfrosted brownies can be stored at room temperature for about three days.
- Freeze brownies in airtight containers or freezer bags for up to three months; thaw at room temperature before serving.
- For lower fat version, substitute oil with 1/3 cup unsweetened applesauce and reduce baking time by 1-2 minutes.
- Use gluten-free vanilla cake mix and add freeze-dried strawberry powder for a gluten-free option.
- Adapt baking for high altitude by adjusting flour, baking temperature, or adding moisture, as outlined in the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12-9 brownies
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 302kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 252mg | 11% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 60mg | 67% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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