Originally published on “Blaise the Baker” January 5th, 2015
A friend of mine sent me a recipe via Facebook several days ago for “Strawberry Brownies” that looked and sounded pretty good – so I decided to try them. I was a little worried that the recipe would not have enough strawberry flavor so I decided to use fresh strawberries in the brownies – but quickly discovered that somehow it threw off the recipe – possibly due to the strawberries being too watery? So instead, I added a little strawberry syrup to the brownies…and they turned out amazing! I also tweaked the glaze recipe a little by adding some vanilla extract. Here is the recipe and what I did…
For the brownies…
1 box strawberry cake mix (Duncan Hines)
1/3 cup oil
2 tablespoons strawberry ice cream syrup
½ teaspoon salt
For the glaze…
1 cup powdered sugar
2 tablespoons whole milk
1 teaspoon vanilla extract
Start first by preheating your oven to 350 degrees F.
Next, spray a 13×9-inch pan with non-stick cooking spray. Place a sheet of parchment paper down inside the pan and run your hand over to make sure it “sticks” to the pan. Then, spray the parchment paper with non-stick cooking spray. (This will all make sure that the brownies can be easily removed from the pan.)
In a large bowl, combine the strawberry cake mix, eggs, oil, strawberry syrup and salt. Stir until everything is combined – which is about 50 strokes around the bowl.
Pour the batter into the prepared pan and smooth out using clean hands. Gently press and push the dough evenly in the pan – being sure to get the corners and level out the middle.
Place into preheated oven for 17 minutes exactly – being sure not to over bake.
While the brownies are in the oven make the glaze by combining the powdered sugar, whole milk and vanilla extract – stirring until smooth.
Once the brownies have finished baking, remove from oven and immediately pour glaze on top. Smooth out with the back of a spoon – being sure to cover the entire surface of the hot brownies with the glaze.
Allow to cool before cutting.
Leftovers can be kept sealed at room temperature for up to four days.