1-First Step: Prep the pan and oven. Preheat your oven to 350°F. Line an 8×8 or 9×9 inch glass baking pan with parchment paper so the brownies lift out cleanly. Lightly spray the paper if you want extra nonstick assurance.

2-Second Step: Mix the wet ingredients. In a mixing bowl, whisk together the 2 large eggs, the 1/2 cup (113g) melted unsalted butter, and 1 teaspoon vanilla extract until smooth. If using an electric mixer, mix on low speed to avoid overbeating.

3-Third Step: Add the cake mix and salt. Stir in the 15.25 oz box strawberry cake mix and 1/2 teaspoon salt. The batter will be thick; use a sturdy spatula to fold until combined and no dry streaks remain. Scrape the bowl so all the strawberry flavor goes into the pan.

4-Fourth Step: Bake. Pour the batter evenly into the prepared pan and smooth the top. Bake at 350°F for 20-25 minutes, or until the edges set and the center looks puffy. Use the toothpick test: it should come out with moist crumbs rather than raw batter for a fudgy texture.

5-Fifth Step: Cool and glaze. Let the brownies cool completely in the pan on a wire rack before glazing. For the glaze, mix 3/4 cup (84g) powdered sugar, 2 tablespoons strawberry preserves or jelly, and 1 tablespoon milk until smooth. Spread the glaze evenly over the cooled brownies.

6-Final Step: Set and serve. Allow the glaze to set for a few hours before cutting to prevent messiness and cleaner slices. Use a sharp knife warmed under hot water and wiped dry for neat edges. Serve at room temperature or slightly chilled.