Easy Strawberry Brownies with Strawberry Glaze

Strawberry Brownies

These strawberry brownies are thick, square-cut bars with a dense pink crumb and a pale strawberry glaze. Strawberry cake mix forms the batter, which is too thick to pour: spread it into an 8-inch pan for substantial bars. Bake until the edges are set and the center has moist crumbs, then cool the slab completely before glazing and cutting.

Ingredients for Strawberry Brownies

For the bars

• 1 box strawberry cake mix (about 15.25 ounces / 430g)
• 2 large eggs
• ⅓ cup unsalted butter, melted and cooled slightly (5 tablespoons plus 1 teaspoon / 75g)

For the glaze

• 1 cup powdered sugar (120g)
• 2 tablespoons strawberry preserves (about 40g)
• 1–2 teaspoons milk, as needed

Fresh strawberry halves or slices are optional for serving. Keep them out of the batter and add them beside the bars just before serving.

How to Bake Strawberry Brownies

1. Prepare the pan: Heat the oven to 350°F (175°C) with a rack in the center. Line an 8-inch square light-colored metal pan with parchment, leaving overhang on two sides. Lightly grease under the parchment if needed to hold it in place.
2. Mix the batter: Whisk the eggs and slightly cooled melted butter together. Stir in the cake mix just until no dry pockets remain. The batter will be thick and scoopable; do not add liquid to thin it or keep mixing once it is combined.
3. Spread and bake: Use a sturdy spatula to spread the batter evenly into the corners. Bake uncovered for about 20–25 minutes, beginning to check at 18 minutes. The edges should be set and lightly golden, and a tester inserted into the center should come out with moist crumbs but no wet batter.
4. Cool completely: Set the pan on a rack and let the slab cool in the pan, about 60 minutes. The center will firm as it cools.
5. Glaze: Stir the powdered sugar and preserves together. Add milk 1 teaspoon at a time until the glaze is smooth and thick enough to fall slowly from a spoon. Spread it over the cooled slab, allowing a few small drips over the edges.
6. Set and cut: Let the glaze set for 15–20 minutes, until it no longer looks wet when lightly touched. Lift the slab using the parchment overhang and cut into 9 thick squares.

How to Tell When the Bars Are Done

Use the edges and center tester rather than the clock alone: cake-mix brands, pans, and ovens can change the bake time. The top should look set but remain tender in the center. Do not wait for a completely clean tester; baking past the moist-crumb stage can dry out the bars.

Pan Size and Storage

An 8-inch pan makes thicker bars. A 9-inch pan makes thinner bars that may bake faster, so begin checking early.

Once the glaze has set, store bars without fresh fruit in an airtight container at room temperature for up to 3 days. Keep strawberry garnish separate until serving; if berries are placed directly on the bars, serve them promptly or refrigerate them.

The slab can be baked and cooled ahead, then glazed on the day of serving. If freezing, tightly wrap unglazed portions and thaw them before glazing for a neater finish.

Nutrition (Approximate)

Per bar, based on 9 bars: about 320 calories, 4g protein, 10g fat, and 54g carbohydrates. Per 100g: about 380 calories, 4g protein, 12g fat, and 68g carbohydrates. Values vary by cake mix, preserves, and other ingredient brands.