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strawberry brownies recipe featured
Avatar photoNico Martinez

Easy Strawberry Brownies Recipe

These fudgy strawberry brownies recipe burst with vibrant berry flavor from strawberry cake mix, topped with creamy tangy frosting. Perfectly chewy and easy for beginners, they're a crowd-pleasing American dessert ready in under 40 minutes.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 248
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE BROWNIES:
  • 1 box (15.25 oz) strawberry cake mix
  • 2 large eggs, room temperature
  • 1/3 cup vegetable oil
  • FOR THE FROSTING:
  • 1/4 cup butter, softened
  • 3 oz cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 packet (0.3 oz) strawberry gelatin mix (optional)

Equipment

  • 8x8-inch baking pan
  • Hand mixer
  • Spatula

Method
 

  1. strawberry brownies recipe recipeCard1
  2. Step 1: Preheat oven to 350°F and grease an 8x8 pan or line with parchment. This ensures clean release and even baking for perfect fudgy texture in your strawberry brownies recipe. Visual check: Pan ready in 2 minutes.
  3. Step 2: In a bowl, mix cake mix, eggs, and oil on medium 2 minutes until glossy and thick. Scrape sides for even strawberry distribution; batter resembles thick cookie dough, key for chewiness.
  4. Step 3: Spread batter evenly in pan, pressing into corners. Bake 20-25 minutes until edges pull away and center jiggles slightly. Cool 30 minutes in pan—moist crumb on toothpick signals doneness.
  5. Step 4: Beat butter and cream cheese fluffy, add powdered sugar gradually with vanilla and gelatin. Whip high 2 minutes for spreadable frosting that elevates the strawberry brownies recipe.
  6. Step 5: Frost cooled brownies, chill 20 minutes to set. Slice into 16 bars with hot knife for clean edges; serve at room temp for best fudgy bite.
  7. Step 6: Store as directed and enjoy within days for peak flavor.

Nutrition

Calories: 248 | Carbohydrates: 35 | Protein: 2 | Fat: 12 | Sugar: 25

Notes

STORAGE: Airtight container in fridge up to 5 days or freeze unfrosted up to 3 months. Thaw and frost fresh.
MAKE AHEAD: Bake brownies 1 day ahead, frost day-of.
SUBSTITUTIONS: Applesauce for oil cuts fat; GF cake mix for gluten-free.
PRO TIPS: Don't overbake for fudginess. Room-temp ingredients prevent lumps. Swirl jam for marbling.
SERVING SUGGESTIONS: Plate with ice cream, dust sugar, or skewer bites for parties alongside fresh berries.
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