Strawberry Brownies (+Video)
Delight your taste buds with these decadent (but ridiculously easy) Strawberry Brownies! Moist and chewy with the perfect strawberry flavor!
A DELICIOUS TWIST ON A CLASSIC DESSERT
Looking for a delicious and easy dessert to make? Then you’ve come to the right place! Today, I’ll be showing off this recipe for Strawberry Brownies — a simple dessert to make using strawberry cake mix, preserves and strawberry extract for a sweet yet tart strawberry flavor. With just a handful of ingredients, this recipe is a great option for a last-minute dessert or a special treat for family and friends. The result is a dessert that looks impressive and tastes amazing – a perfect combination for any occasion!
FREQUENTLY ASKED QUESTIONS:
We used a strawberry extract to really boost the strawberry flavoring but you can swap this out for some other one that will compliment the flavors as well. Try a lemon extract, raspberry extract, or even an orange extract or just leave it out altogether.
Certainly, try adding a handful of baking chips, maybe some white chocolate chips or semi-sweet chocolate chips to the batter to add a little chocolate flavor to the brownies.
Certainly! If you double this brownie recipe, I recommend using a 9×13-inch baking dish rather than the 8×8-inch dish we normally used and you’ll need to adjust the baking time accordingly.
Yes but obviously this will give you a completely different flavor. You could use white or vanilla cake mix along with the other strawberry flavors. Or maybe even a chocolate cake mix for a chocolate covered strawberry vibe.
Leftover Strawberry Brownies should be stored in an airtight container and can be kept for up to 3 days.
Yes, you can freeze these brownies for up to 3 months in an airtight container or freezer bag.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- strawberry cake mix – use your favorite, I usually go with Duncan Hines but couldn’t find it this time around so had to go with Pillsbury.
- salted butter – seems weird to use salted butter in a sweet dessert recipe but that little bit of salt adds a nice little contrast in flavor.
- strawberry extract – this really boosts the strawberry flavor but if you can’t find it, it’s ok, just leave it out.
- strawberry preserves – strawberry jam or jelly also works here.
HOW TO MAKE STRAWBERRY BROWNIES:
Preheat the oven to 350F degrees. Spray an 8×8-inch or 9×9-inch baking dish with nonstick cooking spray then line the bottom with parchment paper, making sure it comes up at least two of the sides, and set aside (this will help with removing the brownies later.) Spraying the pan before putting in the parchment paper helps the paper stick to the pan better so it’s not moving around on ya when you go to pt the batter in.
In a large mixing bowl, mix the cake mix, eggs, melted butter, and strawberry extract until combined. The batter will be very thick.
Press the batter into the prepared pan and bake for 18-25 minutes or until a toothpick inserted in the center comes out clean. Oven times can vary. Please look at my note in the recipe card below.
Remove from the oven and place on a wire rack to cool completely.
Once the brownies are completely cool, prepare the glaze by adding the powdered sugar, preserves, and milk into a small bowl and whisk until combined. Pour over top the brownies and smooth evenly.
Cut into 9 large or 12 small pieces and serve!
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Strawberry Brownies (+Video)
Ingredients
For the brownies:
- 15.25 ounce box strawberry cake mix
- 2 large eggs
- 1/3 cup salted butter, melted (or 1/3 cup oil)
- 1 teaspoon strawberry extract (see notes below)
For the glaze:
- ¾ cup powdered sugar
- 2 Tablespoons strawberry preserves
- 1 ½ Tablespoons milk
Instructions
- Preheat the oven to 350F degrees. Spray an 8×8-inch or 9×9-inch baking dish with nonstick cooking spray then line the bottom with parchment paper, making sure it comes up at least two of the sides, and set aside (this will help with removing the brownies later.)
- In a large mixing bowl, mix the 15.25 ounce box strawberry cake mix, 2 large eggs, 1/3 cup salted butter, melted and 1 teaspoon strawberry extract until combined. The batter will be very thick.
- Spread the batter into the prepared pan and bake for 18-25 minutes or until a toothpick inserted in the center comes out clean. Oven times may vary – see note below.
- Remove from the oven and place on a wire rack to cool completely.
- Once the brownies are completely cool, prepare the glaze by adding ¾ cup powdered sugar, 2 Tablespoons strawberry preserves and 1 ½ Tablespoons milk into a bowl and whisk until combined.
- Pour the glaze over top the brownies and smooth evenly.
- Cut into 9 large or 12 small pieces and serve!
Video
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- You can double these brownies but you’ll need a 9×13-inch baking dish instead and you’ll need to adjust the baking time accordingly.
- Please note, oven times do vary with baked goods. The factor depends on many things like if you have an electric, gas or convection oven. It also changes depending if you use a metal pan versus ceramic or Pyrex. Note: I did use a metal pan for this recipe. It also varies depending on which oven rack you use. Start with the lowest baking time and go up from there. Use your best judgement based on your own personal knowledge of your particular oven.
- The baking spray helps the parchment paper stick to the pan so it doesn’t slide around or pop up when trying to spread the brownie batter around in it.
- You can store these in an airtight container for up to 3 days.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
I think I’m going double the glaze. Make “poke” brownies!
These are SO GOOD! I made them as a little “just because” gift for my boyfriend, but I am restraining myself from just having them all to myself 🙂
Ha! I understand! Thanks so very much Marissa!
Delicious! But how could I make them a little more moist?
Thank you for sharing your recipe.
So delicious, I love the tang and also the chewy brownie consistency (P.S. Your photo of the product led me straight to the grocery store to try them out!). I’m going to make 4 batches tomorrow for a bake sale. Wondering how to make the icing hard/dry to the touch. From all I read, I should just add more sugar. I want to be able to cut them and put in baggies and I don’t want them to stick together. Oh, and I used plain vanilla but will try with almond extract this time, that sounds good.
Yay!! So happy to hear that Mindy – thank you!! The icing can be tricky in terms of getting it to not stick. Adding more powdered sugar will help a bit. Hope everyone loves them!
For the icing, I used 1-1/2 cup powdered sugar, 1 tsp of strawberry extract, 2 Tbls freeze dried strawberry powder (thank you Amazon) and milk (I read somewhere that warm liquid dissolves the strawberry powder better, smoother, so that’s what I did – not sure it was necessary).
I mixed it to be closer to a cake icing consistency as opposed to a glaze/drizzle.
The icing hardened.
It was good.
Thank you for the advice regarding the strawberry freeze dried powder. I was looking for some way for the icing to harden, sorta like fudge icing. I’m going to try it!! Thanks for sharing the idea!
I have never considered myself a very good cook. I don’t have a lot of confidence in my cooking. HOWEVER, you always post such wonderful, relatively easy recipes and they always turn out great for me! THANK YOU!!
Oh Evelyn, what a sweet comment – thank you SO much! I’ll be honest, I don’t always have a lot of confidence in my own cooking. I mess up a lot to get some of these recipes right so you are not alone. I want you to feel confident when making them knowing I probably burned or undercooked it a few times to make sure I got it right! Ha! Thank you so very much – you made my day!
These look yummy. My friends like strawberry anything at work. I will try this recipe soon. Thanks!!
Hope everyone loves it Leslie!!
Is there a way to use fresh strawberries in this recipe?
Over all it’s really good and the recipe is very simple to make. I used an 8 x 8 pan and it took at least 30 minutes for the toothpick to come out clean. I will definitely make again maybe use a slightly larger pan. Icing is super easy and delicious too!
I am having trouble finding strawberry extract…would vanilla, almond or rum extract be good? 🙂
You don’t absolutely have to add it. You can just leave it out. If you enjoy almond flavor than you can certainly add that, otherwise just go with good ole vanilla 🙂
Thank you!! 🙂
I personally would use the Rum extract, although any of those would work good.
I loved this recipe but was really annoyed that I couldn’t find the strawberry extract so I used strawberry preserve instead. my brownies looked NOTHING like yours and I started to trash it because I’m impatient like that and it was , quite frankly, ugly. Made the glaze as directed (but eith lemon and vanilla extract), poured it, sliced it, and sat there staring at it. My outer layer was crispy but the inside was friggin gooey and delicious!
Huge hit! Rave reviews! My taster panel is calling them pinkies.
Ha – Love it!!