Ingredients
1 box strawberry cake mix with pudding in the mix (Pillsbury recommended)
2 large eggs
⅓ cup vegetable or canola oil (80 ml)
1 teaspoon vanilla extract (5 ml)
¾ cup powdered sugar (90g)
2 tablespoons strawberry preserves (40g) – Bonne Maman strawberry preserves recommended
1 ½ tablespoons milk (22 ml)
1 tablespoon cream cheese (15g) – optional
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with non-stick spray or line it with parchment paper for easy removal. Set aside.
- In a large mixing bowl, combine the strawberry cake mix, eggs, oil, and vanilla extract. Stir well to combine until the mixture is smooth and consistent.
- Pour the batter into the prepared baking dish and press it evenly into the pan.
- Bake for 18-22 minutes, or until the brownies are set and a toothpick inserted into the center comes out clean. Allow the brownies to cool completely in the pan.
- While the brownies cool, make the glaze. In a small mixing bowl, whisk together the powdered sugar, strawberry preserves, milk, and optional cream cheese until smooth.
- Once the brownies have cooled, spread the glaze evenly over the top.
- Cut into squares and serve.
Notes
- For a cake-like texture, add an extra egg and reduce the baking time slightly.
- Use any strawberry cake mix you prefer.
- If you don’t have strawberry preserves, you can substitute with strawberry jam or mashed fresh strawberries with sugar.
- If you don’t have cream cheese, you can skip it in the glaze for a simpler taste.
- You can double the recipe for a larger crowd, baking in a 9×13-inch dish.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 25g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
