1-First Step: Prepare the pan and oven Start by preheating your oven to 350°F. Lightly grease an 8×8-inch baking pan or line it with parchment paper for easy lifting later. This simple step helps the Strawberry Brownies bake evenly and makes cleanup faster. If you are baking for a crowd, you can double the recipe and use a 9×13-inch pan, but keep an eye on the bake time.

2-Second Step: Mix the wet ingredients In a medium bowl, whisk together the 2 large eggs, 1/2 cup melted unsalted butter, and 1 teaspoon vanilla extract. Stir until the mixture looks smooth and blended. This is where the batter starts to come together, and the butter helps create a soft, chewy bite. If you want a richer flavor, let the melted butter cool for a minute before mixing so it does not cook the eggs.

3-Third Step: Add the dry ingredients Pour in the 15.25 ounce box strawberry cake mix and 1/2 teaspoon salt. Stir until the batter becomes thick and fully combined. It may look more like a thick dough than a pourable batter, and that is exactly what you want for easy strawberry brownies. If you are using a gluten-free cake mix, follow the same method and check the package for any special notes.

4-Fourth Step: Spread the batter Transfer the batter into the prepared pan. Use a spatula to spread it into an even layer, pressing it gently into the corners. Because this is a dense batter, it helps to wet the spatula lightly with water or spray it with a tiny bit of oil. That makes spreading easier and keeps the top smooth.

5-Fifth Step: Bake until set Bake the brownies for 20 to 25 minutes, or until the edges begin pulling away from the sides of the pan and the center looks set. A toothpick inserted into the middle should come out with moist crumbs, not wet batter. For best texture, do not overbake. Overbaking can make strawberry brownies dry, especially when using cake mix. For soft, chewy brownies, pull them from the oven as soon as the center is set and the edges look lightly golden.

6-Sixth Step: Cool the brownies Let the brownies cool in the pan for at least 20 to 30 minutes before adding the glaze. Cooling helps the brownies firm up, which makes slicing cleaner. If you cut them too soon, they may break apart or smear. This waiting time is worth it because the texture improves as they cool.

7-Seventh Step: Make the glaze While the brownies cool, whisk together 3/4 cup powdered sugar, 2 tablespoons strawberry preserves or jelly, and 1 tablespoon milk in a small bowl. Stir until smooth. If the glaze feels too thick, add a tiny splash more milk. If it feels too thin, add a spoonful more powdered sugar. The glaze should drizzle easily but still hold shape on top of the brownies.

8-Eighth Step: Finish and slice Spread or drizzle the glaze over the cooled brownies. Let it set for a few minutes, then slice into squares with a sharp knife. Wiping the knife between cuts can help you get clean edges. These strawberry brownies are now ready to serve, and they look especially pretty with the pink glaze on top.