Preheat the oven to 350F degrees. Spray an 8x8-inch or 9x9-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 1 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 9x13-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.