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4th of July Brownies

4th of July brownies with a dense fudgy base and thick white vanilla cream cheese frosting. Decorate sliced strawberries and blueberries into a clear American flag pattern, then chill for clean, square cuts.
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Prep Time 15 minutes
Cook Time 30 minutes
cooling 1 hour
Total Time 1 hour 45 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

brownie base (from box directions)
  • 1 fudge brownie mix Use the box mix plus the additional ingredients listed on the package.
topping
  • 2 cup powdered sugar
  • 4 oz cream cheese Softened.
  • 2 tbsp butter Softened.
  • 1 tsp vanilla extract
  • 3 tbsp milk Use 2–3 tbsp as needed for spreadable texture.
  • 1 cup fresh strawberries Sliced.
  • 1 cup fresh blueberries

Equipment

  • 1 sheet pan
  • 1 9x13 baking pan

Method
 

Bake and cool the brownies
  1. Heat oven and bake brownies in a 9x13 pan according to package directions. Bake until a toothpick comes out with moist crumbs, then remove and let cool completely for at least 1 hour.
Make the white vanilla frosting
  1. Beat cream cheese, butter, powdered sugar, vanilla extract, and milk together until smooth and spreadable. Scrape the bowl and keep mixing until no lumps remain.
Frost and decorate as an American flag
  1. Spread the cream cheese frosting in an even layer over the cooled brownies. Use an offset spatula or the back of a spoon to level the surface.
Add the blueberry canton
  1. In the upper left corner, arrange a rectangle of blueberries tightly packed to form the canton. Press gently so the berries sit flat and touch each other.
Add the strawberry red stripes
  1. Create red stripes across the rest of the brownies using rows of sliced strawberries laid flat. Arrange rows so they run horizontally across the frosting.
Leave white stripe gaps
  1. Leave alternating gaps between strawberry rows as the white stripe showing through the frosting. Aim for consistent spacing for a clean flag look.
Chill, then cut
  1. Refrigerate for 30 minutes to set the frosting. Cut into squares and serve after the frosting firms up.

Notes

Pro tip: for crisp flag edges, slice strawberries evenly and press each row lightly into the frosting without squashing. Store covered in the refrigerator up to 4 days; freeze unfrosted brownies up to 2 months, or freeze frosted brownies for up to 1 month and thaw overnight in the fridge. For a lighter option, substitute reduced-fat cream cheese (texture will be slightly softer but still spreadable).