Strawberry Blondie Brownies

Many traditionalist foodies will forever hold onto the notion that Brownies should always be chewy and chocolate,-but sometimes you have to step out of the box!

These brownies are slightly dense but they will still have a cake-like crumb consistency. Amazingly though, they do taste like  a glazed strawberry doughnut.

And speaking of boxes, the key ingredient for these brownies are the ground freeze dried strawberries.

You can use a boxed cake mix as well. Most recipes that I have seen calls for the use of the Duncan Hines brand, cause it doe not contain any pudding mix. For this recipe, you can also use the Pilsbury Strawberry Cake Mix that does contain the pudding the mix. Basically, you have to adjust the cooking time to 25 to 30 minutes when using the Pilsbury brand, as if you are cooking regular chocolate brownies. I have included the box recipe below in the
Cook’s Notes.

Enjoy!
Makes 1 Batch of 9 Brownies

Ingredients:
For the Brownies:
2 eggs
1 teaspoon vanilla extract
1/3 cup freeze dried strawberries, ground into powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

For the Glaze:
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1 -2 Tablespoons milk

Directions:
Preheat oven to 350 º F.

Line an 8 x 8-inch square baking pan with quick release parchment paper.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in the strawberry powder, flour, salt, and baking powder. The batter will be thick, with a bubble gum, elastic like consistency. Using a rubber spatula, spread batter evenly into pan.

Bake in preheated oven for 25 to 30 minutes. Be careful not overcook the brownies.

While the brownies are baking, make the glaze. Mix confectioners’ sugar, vanilla extract and milk until smooth. Add just enough milk until the glaze is thick but still spreadable.

Allow brownies to cool for 10 minutes; lift carefully from the pan, using ends of parchment to lift.

Pour glaze over brownies, spreading to edges so that glaze will drip down sides.

Trim the brown edges if desired and cut into squares, to serve.

Cook’s Notes:

If you are using the Duncan Hines brand of cake mix, cooking time will be 15 to 20  minutes, if you are using a 9 x 13-inch baking pan.

If you are using the Pilsbury brand of cake mix, the cooking time with be 25 to 30 minutes if you are using an 8 x 8-inch baking pan for a thicker brownie.

For the Brownies:
1 box strawberry cake mix
2 eggs
1/3 cup oil

Directions:
Preheat oven to 350 º F. Line an 8 x 8-inch square baking pan with quick release parchment  paper.Mix strawberry cake mix, eggs, and oil with hand mixer until well combined. The batter will be thick, with a bubble gum like consistency. Using a rubber spatula, spread batter evenly into pan.

Follow the directions listed  above, to complete the recipe for both the browines and the glaze.

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