Preheat your oven to 350°F (175°C). While it heats up, line an 8x8 inch pan with parchment paper. If you don’t have parchment, just grease the pan with butter or non-stick spray, it’ll make your cleanup much easier, and your brownies will come out perfectly.

In a medium bowl, whisk together the eggs, melted butter, and vanilla extract until fully combined. The warm butter will help everything blend together quickly, giving your brownies that soft, fudgy texture.

Add the strawberry cake mix and a pinch of salt into the bowl, then stir it all together with a spatula. 

Don’t worry if it’s thick, it’s exactly what gives these brownies their chewy, melt-in-your-mouth consistency. Keep stirring until the cake mix is fully incorporated.

Scoop the thick batter into your prepared pan and use a spatula to spread it out evenly. It might not look perfectly smooth, but as it bakes, the batter will settle into place, so don’t stress.

Put the pan in the oven and bake for 20-25 minutes until perfectly done. You’ll know they’re done when the edges are set, and the center is slightly puffed up. 

Check with a toothpick, if it comes out clean, they're good to go! Let the brownies cool in the pan before glazing.

While the brownies cool, make the strawberry glaze by mixing the powdered sugar, strawberry preserves, and milk in a small bowl until smooth. 

Adjust the consistency by adding a little more milk if it’s too thick, or more powdered sugar if it’s too thin. You want it smooth and pourable.

Once your brownies have cooled, drizzle the glaze evenly over the top. Use a spatula to spread it out, and give it time to set for a couple of hours. 

If you can’t wait to dig in, no worries, the brownies will still taste amazing, but the glaze will stay nicer if you wait.