Strawberry Brownies




1 box strawberry cake mix (see notes)

2 eggs

1/3 cup oil


1 cup powdered sugar

1 -2 TB water or lemon juice

1/2 tsp vanilla extract (optional)


Preheat oven to 350 degrees.

Line 8″ or 9″ square baking pan with parchment; spray with flour spray.

Mix strawberry cake mix, eggs, and oil with hand mixer until well combined.

Spread batter evenly into pan.

Bake for 15 minutes or until just set; be careful not to overcook.


Allow brownies to cool for 10 minutes; lift carefully from pan using ends of parchment to lift.

Mix powdered sugar with the water or lemon juice (and extract if using) until smooth. It should be pourable but not watery.

Pour glaze over brownies, spreading to edges so that glaze will drip down sides.

Allow brownies to cool and glaze to set before cutting into squares.


Duncan Hines is my fave cake mix.

8″ pans yield thicker brownies; 9″ pans yield thinner ones.

Batter will be very thick; use a good mixer to mix and spatula to spread.

Refrigerate baked and glazed brownies for an hour or so before cutting, and they will cut easier.