Strawberry Brownies


Cooking for friends this week, I searched for something outside of my box.  I love desserts that stand alone and also good with a good cup of morning joe. This is a different version of Strawberry Cake.  First, it’s dense.  Second, it’s easy with minimal ingredients. There are two ways you can make this.  I made both and like both.  The brownies with the glaze can be frozen.  The cream cheese frosted ones are rich and yummy!

  • 1 box strawberry cake mix (I use Duncan Hines)
  • 
2 eggs
  • 
1/3 cup oil

Preheat oven to 350 degrees.  Line 8″ square baking pan with parchment (and spray with Pam).  Mix strawberry cake mix, eggs, and oil with hand mixer until well combined.  Spread batter evenly into pan.  Batter will be thicker than normal cake batter and may need to be pressed in.   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.

Choose between a glaze or cream cheese frosting.

Glaze

1 cup of powdered sugar  (I sift mine)

2 T of milk

Mix powdered sugar and water until smooth.

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. Use a plastic knife to cut brownies.  These freeze well.

OR

Cream Cheese Frosting

1(8- oz) cream cheese, softened

1/4 cup butter (softened)

1 cup powdered sugar

1/2 teaspoon vanilla

Beat cream cheese & butter until smooth.  Add powdered sugar & vanilla.  Mix until smooth and creamy.  Spread over cooled brownies.

If icing  these brownies rather than glazing them, you’ll want to wait until brownies cool~at least half an hour .  The easiest way to ice the brownies is prior to cutting into squares.  Use plastic knife when cutting.  (great little tip)

What do you think?