Strawberry Lemonade Brownies Recipes

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.

BEST STRAWBERRY LEMONADE EVER

Steps:

• Mix strawberries and 1/4 cup sugar together in a bowl; set aside for juices to release from strawberries, 5 to 10 minutes.
• Bring 1 cup water to a boil in a small saucepan; add 3/4 cup sugar. Cook and stir sugar mixture until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool simple syrup to room temperature.
• Stir simple syrup, 6 cups water, lemon juice, and ice together in a pitcher. Add sweetened strawberries and stir.

STRAWBERRY BROWNIES

Steps:

• Preheat oven to 350 degrees F. Spray an 8x8 pan with nonstick spray or line with foil. Set aside.
• In a large bowl, mix strawberry cake mix, eggs, oil and vanilla extract. Press into the prepared pan. Bake for 18-22 minutes, until just done. Let cool completely
• In a small bowl, whisk together powdered sugar, strawberry jam and milk. Spread over the cooled strawberry brownies.

STRAWBERRY LEMONADE BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Spray a 9x13 baking pan with cooking spray.
• In a medium bowl, mix strawberry cake mix, 2 eggs, 1/3 cup vegetable oil until well combined.
• In another medium bowl, mix lemon cake mix, 2 eggs, 1/3 cup vegetable oil until well combined.
• Drop by spoonfuls into baking pan.
• Press batter until even with hand.
• Bake for 25-30 minute or until just set (DO NOT OVER COOK).
• In a small bowl, add lemon juice to powdered sugar to make glaze. It should be thick, yet pourable. Add more sugar or lemon juice to achieve desired consistency.
• Pour glaze over brownies while still hot; evenly to all sides.
• Let cool completely before cutting and serving.

STRAWBERRY LEMONADE

Steps:

• In a blender or food processor, puree the strawberries with 1 cup of the sugar and 1 cup of water.
• In a large container, mix together 11 cups water, the remaining 2 cups sugar, the lemon juice and the strawberry mixture. Stir and taste, adding more sugar if you like. Refrigerate until well chilled.

STRAWBERRY LEMONADE BARS RECIPE BY TASTY

Steps:

• In a large bowl, combine flour, cornstarch, powdered sugar, salt, and cold cubed butter.
• Using two forks, mash butter into the dry ingredients until it is fully incorporated.
• Line a 9x13 inch (22 x 33 cm) baking dish with parchment paper and coat with a non-stick spray. Pour the mixture into the pan and pack it down firmly, allowing for some to come about ½ inch (1 ¼ cm) up the sides of the pan.
• Refrigerate the crust for 30 minutes, then bake for 20-25 minutes or until it develops a light golden brown color.
• Allow the crust to cool while you prepare the filling & reduce the oven temperature to 325˚F (160˚C).
• In another large bowl, combine the eggs, sugar, and flour. In a blender, blend strawberries, lemon zest, lemon juice, and milk until well combined.
• Pour the blended mixture into the egg mixture and stir well. Pour the filling over the partially baked crust and immediately put the pan into the oven.
• Bake at 325˚F (160˚C) for 45 minutes, or until it doesn't jiggle when you shake the pan (times and temperatures may vary). Allow to cool for 30-45 minutes and remove from pan. Cut into 24 even squares & sprinkle with powdered sugar.
• Enjoy!