Directions: |
Directions:Arrange a rack in the middle of the oven and heat the oven to 325°F. Line an 8x8-inch baking pan, preferably metal, with parchment paper, letting the excess hang over two sides to form a sling. Place 1 box strawberry cake mix, 1 large egg, 1/3 cup vegetable oil, and 1/4 cup 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. Meanwhile, let 4 ounces cream cheese and 2 tablespoons unsalted butter sit at room temperature to soften. Place the cream cheese and butter in a medium bowl and beat with an electric hand mixer on medium speed until light and smooth. (Alternatively, use a stand mixer fitted with the paddle attachment.) Add 1 3/4 cups powdered sugar and beat on low speed until combined. Add 1/4 teaspoon vanilla extract and a pinch of 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, if desired, before slicing and serving.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. |