Uncut pan of pink Strawberry Brownies with Strawberry Press Cookies baked on top

Strawberry Brownies

Makes 16 bars
Author Wendy Sondov


  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup butter flavor vegetable shortening
  • cups granulated sugar
  • 2 large eggs + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon strawberry jello powder OR 2 teaspoons strawberry extract
  • 4-7 drops of red food coloring gel optional
  • 1/4 cup mini white chocolate chips
  • 2-3 tablespoons pink and red nonpareil sprinkles
  • 16 unbaked Strawberry Press Cookies frozen (optional)


  1. Preheat oven to 350 degrees Line a 9” x 9” pan with foil extending over the edges. Spray the foil with non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, salt.
  3. Place vegetable shortening in large microwave safe bowl and microwave about 1 minute until melted.
  4. Into the bowl of melted shortening add flour mixture, sugar, eggs and yolk, and vanilla extract and strawberry jello (or strawberry extract). Mix with a large spoon until smooth.
  5. For a more red colored bar, mix in food coloring gel.
  6. Stir in white chocolate chips.
  7. Spread the batter evenly into pan, then sprinkle with nonpareils. With fingertips, gently press the sprinkles to make sure they sticks to the batter.

If using Strawberry Press Cookies to decorate:

  1. Lay a sheet of foil loosely over the pan and bake for 15 minutes.
  2. Remove the foil, arrange the frozen, unbaked cookies on top of the batter, bake for an additional 12 minutes or until a toothpick inserted into the brownies comes out clean.

If not using cookie decorations:

  1. Bake for 25-30 minutes until golden brown and a toothpick inserted in center comes out clean.
  2. Cool completely in pan on wire rack.
  3. When cool, remove from pan by lifting the overhanging foil.
  4. Cut into bars.
  5. Store at room temperature in an airtight container or ziplock bag for up to 10 days. For longer storage, wrap the entire square and do not cut into individual bars.

Packing Tips

Double wrap bars individually or in pairs in plastic wrap before placing in airtight containers or ziplock bags. Wrapping or vacuum sealing the entire pan of Raspberry Bars without cutting will preserve moisture and keep the bars chewy for longer.