Gooey Strawberry Cake Mix Brownies — An EASY five-ingredient recipe for soft and chewy strawberry bars studded with white chocolate chips and spiked with sweetened condensed milk for the GOOEY win!!
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Strawberry Brownies … with Cake Mix!
If you need an easy, 5-ingredient recipe that’s goofproof and will be an automatic hit, look no further than these gooey strawberry cake mix brownies! The strawberry base is soft and chewy, there are white chocolate chips for extra texture, and sweetened condensed milk peeks through the top.
The brownies start off with a box of strawberry cake mix. Did I mention I love shortcuts?
Don’t follow the directions on the box because you’re not making cake — you’re making gooey brownies — so follow my directions below.
Ingredients in Strawberry Cake Mix Brownies
To make the ooey-gooey strawberry brownies from cake mix, you’ll need:
- Strawberry cake mix
- Unsalted butter
- Egg
- White chocolate chips
- Sweetened condensed milk
How to Make Strawberry Brownies from Cake Mix
I love making recipes with strawberry cake mix because the prep work takes me a fraction of the time needed to make everything from scratch! Here’s a look at how the cake mix strawberry brownies are made:
- Beat the butter until smooth and creamy, then beat in the cake mix and egg. The batter will be very thick, but keep beating until it goes from pea-sized crumbles to a tacky, thick dough.
- Turn half the batter into a 9×9-inch baking dish, then evenly sprinkle with white chocolate chips.
- Drizzle about 60% of a can of sweetened condensed milk over the white chocolate layer (just eyeball it), then dot remaining dough over top.
- Bake the brownies until the edges are set and the center is mostly set.
Strawberry Cake Mix Brownies FAQs
If you don’t want to use a store-bought cake mix or don’t have cake mix in your area, this may not be the recipe for you. I haven’t tried it any other way other than using cake mix.
You likely can double this cake mix brownie recipe and bake it off in a 9×13-inch pan. Note that you may need to increase the baking time slightly.
I’m sure you can! I bet you could mix and match the cake mix and baking chips using whatever flavor combinations you love.
Yes! You can use a white chocolate bar chopped into pieces in place of the white chocolate chips. No problem at all!
You could use milk or semi-sweet chocolate chips if you’re adverse to white chocolate. That would give the brownies more of a chocolate-covered strawberry vibe, which sounds delicious!
Absolutely! In fact, because the bars will be loose and gooey as you take them out of the oven, you must allow them to cool for a few hours (overnight if you can plan ahead) if you want nice clean squares because they’re incredibly gooey right out of the oven.
If you don’t care about presentation, then dig in whenever you can’t resist any longer!
You definitely can! Just make sure to buy a standard size (15.25 oz) box of cake mix.
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Strawberry White Chocolate Gooey Bars
Ingredients
- ½ cup unsalted butter, very soft
- one 15.25-ounce box strawberry cake mix
- 1 large egg
- 1 cup white chocolate chips
- about 60% of one 14-ounce can sweetened condensed milk, use about 8 ounces, I use fat-free
Instructions
- Preheat oven to 350F and line a 9Ă—9-inch pan with aluminum foil (strongly recommended for easier cleanup) and spray with cooking spray; set aside.
- To a large bowl, add the butter and beat with a handheld electric mixer on medium-high speed until smooth and creamy.
- Add the cake mix, egg, and beat on low speed to combine. The batter will be very thick; keep beating until it goes from pea-sized crumbles to a tacky, thick dough.
- Add between half and two-thirds of the dough to the prepared pan to form an even, smooth base layer. I use a spatula but use your hands (sprayed with cooking spray) if that’s easier; set remaining dough aside.
- Evenly sprinkle the white chocolate chips over the dough.
- Evenly drizzle with about 60% of the can (about 8 ounces) of sweetened condensed milk; just eyeball it.
- Add the rest of the dough in approximately 1-inch pieces over the sweetened condensed milk, lightly pressing it down. You won’t have complete coverage; this is okay.
- Bake for about 27 to 30 minutes or until edges are set and the center is mostly set; it’s okay if it’s a little jiggly. I judged the doneness by looking at the edges and as they turned light golden brown, I removed the pan from the oven.
- Allow pan to cool on a wire rack for at least 2 to 3 hours (overnight is better) or until bars have firmed up enough to cut.
Notes
- Bars are best fresh but will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.
- Adapted from Crazy for Crust.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Originally posted May 5, 2017 and reposted May 20, 2022 with updated text.