Strawberry Brownies

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.

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!