Name: Strawberry Brownies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 9 brownies
Cuisine: American
Ingredients: 0.25 cup flaxseed meal; 0.333 cup water; 1 box strawberry cake mix; 0.333 cup Vegetable Oil; 1 cup powdered sugar; 1 tbsp nondairy milk; 0.25 tsp vanilla extract

From the Cook

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Strawberry Brownies

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat your oven to 350ºF and grease an 8×8″ pan with nonstick baking spray. Line it with parchment paper, if desired.

In a small bowl, combine the flaxseed meal and water; stir. Place the mixture in the fridge to set for 10 minutes.

In a large bowl, combine the strawberry cake mix, vegetable oil, and flax mixture. Whisk until combined– the mixture will be thick, but that’s okay!

Transfer the batter to the prepared pan and bake for 33-35 minutes, or until a toothpick inserted into the brownies comes out clean.

Remove the brownies from the oven and place the pan on a wire rack to cool.

While the brownies are still warm, whisk together the powdered sugar, milk, and vanilla extract. Pour the glaze evenly over the warm brownies.

Allow the brownies to cool fully before slicing (about 1 hour).

Store any leftovers in an airtight container in the fridge for up to three days.

Notes

If you don’t have flaxseed meal, place whole flax seeds in a coffee or spice grinder and pulse them 10-15 times, or until coarsely ground.

I used Duncan Hines Perfectly Moist Strawberry Supreme Cake Mix.

I used almond milk, but oat or soy would also work– or you could use water!

The key to these brownies is the glaze soaking into the warm brownies. Make sure to add the glaze right when they come out of the oven.

To make clean cuts in the brownies, warm your knife under hot water and then wipe it with a towel between each cut. These are fudgey brownies so they will stick to your knife a bit!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Flaxseed Egg Replacement Perfection 🌱
Mix flaxseed meal with water (1 tablespoon flaxseed + 3 tablespoons water per egg) and let sit for 5 minutes before adding to create a binding agent that ensures fudgy texture without eggs.
Don't Overmix the Batter 🥄
Fold ingredients gently until just combined to avoid developing gluten, which will result in a dense cake rather than the desired fudgy brownie consistency.
Oil Quality Matters for Moisture 🫒
Use neutral vegetable oil at room temperature and measure accurately—too little creates dry brownies, while the right amount ensures that rich, fudgy crumb that makes vegan brownies irresistible.
Underbake for Maximum Fudginess 🍫
Remove brownies from the oven 2-3 minutes before the toothpick test shows complete doneness—carryover heat will finish cooking them while keeping the center delightfully fudgy.
Use Full-Fat Nondairy Milk for Richness 🥛
Choose coconut, oat, or cashew milk over thin varieties to add richness and enhance the strawberry flavor without compromising the vegan ingredient list.