These super easy Strawberry Brownies are the perfect warm weather bake. They land somewhere between brownie and blondie with a decidedly fruity twist. Betty Crocker™ Super Moist™ Strawberry Cake mix does the heavy lifting in this recipe, creating the perfect base for these fudgy, fruity brownies. Freeze-dried strawberries add a concentrated strawberry punch that will have you reaching for just one more piece.
Here’s a look at the ingredients you’ll need for these easy Strawberry Brownies.
Freeze-Dried Strawberries: Freeze-dried berries add tons of fresh flavor without any additional liquid, making them perfect for turning into a powder and flavoring these brownies!
Butter: Melted butter lends moisture and richness to these brownies and contributes to their fudgy texture.
Eggs: An important component for adding structure and lift, creating a rich brownie with great texture.
Betty Crocker™ Super Moist™ Strawberry Cake Mix: This shortcut provides a fool-proof strawberry base for these brownies.
Other Ingredients You’ll Need: Milk and powdered sugar.
Here are our best tips for making these easy Strawberry Brownies. See the full recipe for complete instructions.
Crush the freeze-dried strawberries in a resealable food-storage plastic bag with a rolling pin. You can also use a mini food processor if you have one.
Mix some of the strawberry powder with the strawberry cake mix, butter, and eggs to form a bright pink dough. Press the dough into the pan. If the dough is too sticky, try wetting your hands.
These brownies bake up in under 20 minutes! The easy glaze includes more strawberry powder and is poured onto the brownies right after they come out of the oven.
Cool the brownies completely before cutting them. They will be easier to handle and the texture improves as they cool.
Follow these tips for storing these easy Strawberry Brownies.
Store leftover brownies in an airtight container for up to 3 days.
Store in an airtight container, or wrapped individually in plastic wrap, in the refrigerator for up to 5 days.
Wrap bars individually in plastic wrap and place in a resealable plastic freezer bag. Freeze for up to 1 month.
Heat oven to 350°F. Grease an 8-inch square baking pan with cooking spray; line with parchment paper.
Place the strawberries in a large resealable food-storage plastic bag; crush the berries with a rolling pin.
In a large bowl, mix cake mix, 4 tablespoons crushed strawberries, melted butter, and eggs until a soft dough forms.
Press the dough evenly into the pan.
Bake 16 to 18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Meanwhile, in a medium bowl, whisk the powdered sugar, milk, and 2 tablespoons crushed strawberries until smooth.
Remove brownies from the oven and place on a cooling rack. Pour the glaze over the hot brownies.
Sprinkle remaining crushed strawberries over the glaze. Cool completely before cutting, about 1 hour.
You can also use a mini food processor to crush the strawberries instead of the plastic bag and rolling pin.
Try another freeze-dried fruit like raspberries or even cherries!
Pouring the icing over the brownies while they are still hot allows them to absorb some of the icing and leads to a fudgier texture.
