Strawberry Brownie Dessert Food

STRAWBERRY BROWNIE DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
• Prepare the brownie mix according to package directions, and pour batter into two 8-inch round cake pans. Bake as directed. Cool in pans on a cooling rack.
• Run a knife around the outer edge of the cake pans, and tap out one of the rounds onto a serving plate. Spread half of the strawberry preserves over the top. Place the second brownie round on top, and spread the remaining strawberry jam on it. Frost the top and sides of the cake with whipped topping. Arrange the sliced strawberries on top. Drizzle with chocolate syrup. Chill and enjoy.

STRAWBERRY BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate.
• Whisk together egg, melted butter, and vanilla in a large bowl. Puree about 1/4 cup of the sliced strawberries and whisk into the butter. Sift together the sugar, cocoa powder, and cake flour. Fold into the butter, and mix until well incorporated. Use more flour if needed to end up with a mixture in between a cake batter and a cookie dough (the strawberries will add additional moisture). Gently fold in the remaining sliced strawberries and pour the batter into prepared pie plate.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

STRAWBERRY BROWNIE DESSERT

Steps:

• Spread cool whip over brownies.
• Arrange strawberries in a decorative pattern on the cool whip.
• I like rows alternating with points facing in opposite directions.
• Drizzle chocolate shell over the berries in a decorative pattern.
• Chill.

BROWNIE AND STRAWBERRY SHORTCAKES

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour. Freeze in pan 15 minutes.
• Meanwhile, in large bowl, beat milk and pudding mix with wire whisk about 2 minutes or until thickened; set aside. In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into pudding mixture until well combined. Cover; refrigerate until serving.
• Using foil to lift, remove brownies from pan, and peel foil away. Cut into 6 rows by 4 rows, making 24 squares. Place 1 brownie square on each of 12 individual dessert plates. Top each square with 3 tablespoons of the pudding mixture and 1 tablespoon of the strawberries. Top each shortcake with another brownie square, 2 more tablespoons of pudding mixture and 1 tablespoon strawberries. Store covered in refrigerator.

STRAWBERRY BROWNIES RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. Line an 8-inch square baking pan with parchment, and spray with Pam. Mix strawberry cake mix, eggs, and oil with a hand mixer until well combined. Spread batter evenly into pan. Bake for 15 minutes or until just set; be careful not to overcook. Allow brownies to cool for 10 minutes; lift carefully from pan using ends of parchment to lift. Mix powdered sugar and water until smooth. Pour glaze over brownies, spreading to edges so that glaze will drip down sides. Allow brownies to cool and glaze to set before cutting into squares.