Strawberry cake mix brownies

Makes: 16 servings

1 box strawberry cake mix, such as Pillsbury

1 large egg

1⁄3 cup vegetable oil

1⁄4 cup water

4 ounces cream cheese

2 tablespoons unsalted butter

1 3 ⁄ cups powdered

4 sugar

1⁄4 teaspoon vanilla extract

Pinch kosher salt

Sprinkles (optional)

1. Arrange a rack in the middle of the oven and heat the oven to 325 degrees. Line an 8-by-8-inch baking pan, preferably metal, with parchment paper, letting the excess hang over two sides to form a sling.

2. Place box of strawberry cake mix, egg, vegetable oil and 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.

3. Bake until knife or toothpick inserted in center comes out with just a few moist crumbs, about 25 minutes. Place the brownies on wire rack to cool completely. Meanwhile, let cream cheese and unsalted butter sit at room temperature to soften.

4. 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 powdered sugar and beat on low speed until combined. Add vanilla extract and a pinch of kosher salt and beat on medium-high speed until light and fluffy.

5. 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.