Strawberry Brownies

Why You’ll Love This Recipe

I love this recipe because it is incredibly easy and consistently delivers soft, chewy brownies. I enjoy how the strawberry flavor stands out without being overwhelming, and the glaze adds a beautiful finish. I also like that the batter comes together quickly with minimal effort, making it perfect for a last-minute dessert.

Ingredients

Brownies
15.25 ounces strawberry flavored cake mix (without pudding)
3.4 ounces instant vanilla pudding
½ cup water (room temperature)
½ cup canola oil
2 large eggs (room temperature)
1 teaspoon strawberry extract (optional)

Glaze
1 cup powdered sugar (sifted)
2 tablespoons whole milk
½ teaspoon strawberry extract

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. I preheat the oven to 350°F and line a 9×13 metal baking pan with parchment paper, leaving some overhang for easy removal.
2. I stir together the strawberry cake mix, vanilla pudding mix, water, oil, eggs, and strawberry extract using a wooden spoon until just combined. The batter is thick, so I mix gently without overworking it.
3. I spread the batter evenly into the prepared pan, pressing it into the corners to create a smooth layer.
4. I bake for 22–25 minutes until the top is lightly browned and a toothpick inserted in the center comes out with a few moist crumbs.
5. I let the brownies cool completely in the pan before removing them.
6. For the glaze, I whisk powdered sugar, milk, and strawberry extract until smooth.
7. I lift the brownies out using the parchment, place them on a cutting board, and spread the glaze evenly over the top.
8. I let the glaze set for 20–30 minutes before slicing and serving.

Servings and timing

I usually get about 16 servings from this recipe. It takes me around 5 minutes to prepare, 22–25 minutes to bake, and additional time for cooling and setting, making the total time approximately 30 minutes plus cooling.

Variations

I sometimes add white chocolate chips to the batter for extra sweetness. I also like using a lemon glaze instead of strawberry for a citrus twist. If I want a stronger strawberry flavor, I increase the extract slightly or add finely chopped dried strawberries.

storage/reheating

I store these brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. I usually enjoy them at room temperature, but I can warm them slightly in the microwave for a softer texture.

FAQs

Why is the batter so thick?

I expect the batter to be thick because it helps create the dense, chewy texture of the brownies.

Can I skip the pudding mix?

I prefer not to skip it because it adds moisture and softness to the final result.

How do I know when the brownies are done?

I look for lightly browned edges and a center that still has a few moist crumbs when tested.

Can I freeze strawberry brownies?

I can freeze them after baking and cooling, then thaw before serving.

Can I use a glass pan instead of metal?

I can use a glass pan, but I find that a metal pan bakes more evenly.

Conclusion

I like making strawberry brownies because they are quick, simple, and full of flavor. I enjoy how the soft texture pairs with the sweet glaze, making them an easy dessert that always turns out satisfying.