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4th of July Brownies

4th of July brownies with dense, fudgy cake baked in a 9x13 pan, then topped with a thick layer of smooth white vanilla frosting. Rows of sliced strawberries and tightly packed blueberries create a clear red-white-blue flag pattern for easy Independence Day dessert decorating.
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Prep Time 15 minutes
Cook Time 30 minutes
cooling + chilling 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Brownies
  • 1 fudge brownie mix Use a 9x13 pan recipe per the box directions, including eggs and oil/water as listed.
Topping
  • 2 cup powdered sugar
  • 4 oz cream cheese Softened.
  • 2 tbsp butter Softened.
  • 1 tsp vanilla extract
  • 2 tbsp milk Add 1 more tablespoon if needed for a spreadable texture.
  • 1 cup fresh strawberries Sliced.
  • 1 cup fresh blueberries

Equipment

  • 1 sheet pan

Method
 

Bake and cool
  1. Bake the brownies in a 9x13 pan according to package directions until set in the center, then let cool completely—at least 1 hour—before frosting.
  2. Keep the pan untouched during cooling so the brownies firm up enough to slice cleanly later.
Make the vanilla cream cheese frosting
  1. Beat the cream cheese, butter, powdered sugar, vanilla extract, and milk together until smooth and spreadable.
  2. If the frosting feels too thick, beat in an additional 1 tablespoon milk until it spreads easily.
Frost and decorate as an American flag
  1. Spread the cream cheese frosting in an even layer over the cooled brownies.
  2. In the upper left corner, arrange a rectangle of blueberries tightly packed to form the canton.
  3. Create red stripes across the rest of the brownies by laying sliced strawberries flat in horizontal rows.
  4. Leave alternating gaps between strawberry rows so the white frosting shows through as the flag stripes.
Chill, cut, and serve
  1. Refrigerate the decorated brownies for 30 minutes to set the frosting.
  2. Cut into squares and serve straight from the pan after chilling.

Notes

For the neatest flag pattern, slice strawberries evenly so the rows look uniform, and keep the frosting smooth before spreading. Store covered in the refrigerator up to 4 days; freeze cut squares for up to 2 months (thaw overnight in the fridge). If you want a lighter option, use reduced-fat cream cheese in the frosting while keeping the frosting consistency spreadable.