Strawberry Brownies From a Cake Box Mix | FunFoods
See how to make these strawberry brownies using a cake box mix. This delicious recipe is simple to make. Topped with a cream cheese frosting, this dessert will satisfy any taste bud. Traditionally brownies are made out of chocolate. Making brownies strawberry flavored was easy to do. It just requires a cake box mix.
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Mountain Dew Brownies:
Ingredients:
Strawberry Brownies
- 1 box strawberry cake mix
- 2 large eggs
- 1/3 cup vegetable oil
Cream Cheese Frosting
- 8 oz cream cheese (softened)
- 4 tbsp butter (softened)
- 1 tsp vanilla extract
- 2 cups powdered sugar
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Strawberry Brownie Pudding Poke Cake
Ingredients:
•Premade Brownie Mix
•1 box of Vanilla Pudding
•Almond Milk (unsweetened)
*Strawberries
•Lemon Juice
*Sugar
•Heavy Whipping Cream
•Vanilla Extract
•Confectionary Sugar
Instructions:
1) Bake brownies using the instructions on the back of the box
2) Make pudding filling- Add milk and pudding mix. Whisk for 2 minutes. Let chill for an hour.
3) Make strawberry sauce for the top. Cut up strawberries, add 1-2 tablespoons of sugar, lemon juice and bring to a boil. Once boiling reduce heat to a simmer for 20 minutes.
*You can also add more sugar or use premade strawberry filling for a sweeter version
4) Make whipped topping- Put two cups of heavy whipping cream, 2 tsp. of vanilla, and 2 tablespoons of confectionary sugar into a mixing bowl and beat until peaks form.
5) Poke holes into brownies and pour your pudding mixture over the brownies. Add whipped topping, strawberry sauce, and fresh strawberries.
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#sweets #baking #bakingisfun #brownies #summervibes #dessertrecipe
Red Velvet Cheesecake Brownies Using Cake Mix! Cake Mix Hacks????
Welcome back to All things Jazzy????
In this video I am showing you how to make brownies from cake mix.
You will need!
1 box of cake mix (I used Duncan Hines)
2 eggs
1/3 cup sugar
For the CheeseCake filling
1 block of Cream Cheese
1Egg
1/2 cup sugar
vanilla flavoring.
#cake #baking #tutorial
How To Make The Ultimate Chocolate Cake
Reserve the One Top:
Get the recipe:
THE ULTIMATE CHOCOLATE CAKE
Servings: 12
INGREDIENTS
CAKE
1½ cups flour
1 cup Dutch processed cocoa powder
1 teaspoon salt
1½ teaspoons baking soda
½ teaspoon baking powder
1½ cups stout
1 tablespoon vanilla extract
1 tablespoon espresso powder
1 cup butter, softened
1½ cups sugar
3 eggs
½ cup mayonnaise
4 ounces dark chocolate, chopped
BUTTERCREAM
1½ cups butter, softened
1 tablespoon vanilla extract
½ cup Dutch processed cocoa powder
5 cups powdered sugar
Fresh fruit, to decorate
PREPARATION
1. Preheat oven to 325˚F (160˚C).
2. Grease and line three 8-inch cake tins with parchment paper.
3. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
4. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
5. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
6. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
7. Add the mayonnaise and beat until the mixture is smooth and creamy.
8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
9. Using a rubber scraper, fold the dark chocolate chunks into the batter.
10. Distribute the batter evenly between the 3 prepared cake tins.
11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
13. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
14. While your cakes are cooling, prepare the buttercream.
15. In a large bowl, beat together the butter and vanilla.
16. Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
17. Decorate to your liking.
18. Enjoy!
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