My son doesn’t love chocolate (I’m sorry, what?). Given the choice, he will pick gummies over chocolate every time (I don’t understand). He told me this month that he doesn’t like chocolate cake (I. can’t. even.). His favorite cake, and his birthday request every year, is strawberry cake. I knew when he saw this easy recipe for “brownies” that he’d love it.
Recipe from The Kitchn.
- 1 15.25-oz. box strawberry cake mix
- 1 large egg
- 1/3 cup vegetable oil
- 1/4 cup water
- 4 oz. cream cheese
- 2 Tbs. unsalted butter
- 1 3/4 cups powdered sugar
- 1/4 tsp. vanilla extract
- Pinch kosher salt
Set cream cheese and butter sit at room temperature to soften. Arrange a rack in the middle of the oven and heat the oven to 325°. Line an 8x8-inch baking pan, preferably metal, with parchment paper, letting the excess hang over two sides to form a sling.
Place cake mix, egg, vegetable oil, and water in a large bowl and stir with a spatula until combined and no dry spots remain. The batter will be very thick. Transfer to the prepared pan and spread into an even layer.
Bake until a knife or toothpick inserted in the center comes out with just a few moist crumbs, about 25 minutes. Place the brownies on a wire rack to cool completely.
Place the cream cheese and butter in a medium bowl and beat with an electric hand mixer on medium speed until light and smooth. Add powdered sugar and beat on low speed until combined. Add vanilla extract and kosher salt and beat on medium-high speed until light and fluffy.
To serve, use the parchment sling to lift the brownies out of the pan onto a cutting board. Dollop the frosting onto the brownies and spread into an even layer. Top with sprinkles before slicing and serving.