Ingredients
Method
Preparation
- Line an 8-inch square baking dish with parchment paper and lightly grease it with non-stick spray.
- Preheat the oven to 175°C (350°F).
Mixing and Baking
- In a large mixing bowl, combine the strawberry cake mix, chopped strawberries, lemon juice, and eggs until smooth.
- Pour the batter into the prepared baking dish and bake for 18-20 minutes, or until a toothpick comes out clean.
Cooling and Glazing
- Allow the brownies to cool in the pan for 10 minutes, then transfer to a cooling rack.
- In a bowl, whisk together the powdered sugar and 15 ml of lemon juice until smooth. Adjust consistency with extra lemon juice if needed.
- Drizzle the glaze over the cooled brownies. Let it set before cutting into squares.
Notes
Serve warm with vanilla ice cream or whipped cream. Store brownies in an airtight container at room temperature for up to 3 days, or in the fridge for a week. For longer storage, freeze for up to 3 months.