Description
Pink Strawberry Brownies with Glaze bring vibrant color and fresh berry flavor to classic brownies. These fudgy pink treats get their gorgeous color from real strawberries and freeze-dried strawberry powder, topped with sweet strawberry glaze for ultimate strawberry lovers.
Ingredients
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- 1 box (15.25 oz) strawberry cake mix
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- ½ cup unsalted butter, melted
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- 2 large eggs
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- 1 tsp vanilla extract
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- ½ cup white chocolate chips (optional but recommended)
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- 1 cup powdered sugar (for glaze)
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- 2–3 tbsp milk or cream (for glaze)
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- 2 tbsp freeze-dried strawberries, crushed into powder
Instructions
Start by preheating your oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Lightly grease the parchment with cooking spray or butter to prevent sticking.
In your large mixing bowl, combine the strawberry cake mix, melted butter, eggs, and vanilla extract. Whisk everything together until you have a smooth, thick batter with no dry pockets remaining.
Pour the batter into your prepared pan and use a rubber spatula to spread it evenly, pushing it all the way to the corners. The batter will be quite thick, so take your time to get an even layer. Bake for 20-22 minutes until the edges look set and a toothpick inserted in the center comes out with just a few moist crumbs – not wet batter.
Remove the pan from the oven and let the brownies cool in the pan for about 10 minutes. Then use the parchment overhang to lift them onto a wire rack to cool completely before glazing. This is important because warm brownies will cause the glaze to melt and run off.
In a medium bowl, whisk together the powdered sugar and crushed freeze-dried strawberries. Add 2 tablespoons of milk and whisk until smooth, adding the third tablespoon if needed to reach a thick but pourable consistency. The glaze should fall from the whisk in thick ribbons. Spread it evenly over the cooled brownies and let set for 10-15 minutes before slicing.
Notes
Use freeze-dried strawberry powder for intense flavor without adding excess moisture. Fresh strawberry puree adds moisture but can make brownies slightly softer – this is normal.
Don’t skip cooling time before glazing or glaze will melt and slide off. Line pan with parchment for easiest removal and cleanest cuts. Store in airtight container at room temperature for up to 3 days, refrigerated for up to 1 week. Freeze unglazed brownies for up to 3 months.
Thaw and glaze before serving. Try white chocolate chips folded into batter for extra decadence.
Crush freeze-dried strawberries on top of glaze for beautiful garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 185
- Sugar: 24g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg