Strawberry Brownies

PREP TIME
10 minutes

COOK TIME
15 minutes

ADDITIONAL TIME
5 minutes

TOTAL TIME
30 minutes

INGREDIENTS

  • 1 box strawberry cake mix without pudding in the mix (I use Duncan Hines)
  • 2 eggs
  • 1/3 cup oil
  • 1 cup powdered sugar
  • 1 -2 TB water or milk
  • 1/2 tsp vanilla extract (optional)

INSTRUCTIONS

  • 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, water and extract (is using) until smooth. Add just enough water until thick but spreadable.
  • 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.

NOTES

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.

NUTRITION INFORMATION:

YIELD: 16

SERVING SIZE: 1

Amount Per Serving: CALORIES: 128 TOTAL FAT: 7g SATURATED FAT: 1g TRANS FAT: 0g UNSATURATED FAT: 5g CHOLESTEROL: 31mg SODIUM: 47mg CARBOHYDRATES: 14g FIBER: 0g SUGAR: 12g PROTEIN: 2g

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Strawberry Brownies