Ingredients
Equipment
Method
Bake and cool the brownies
- Heat oven to the temperature listed on the fudge brownie mix package, then bake the brownies in a 9x13 pan according to package directions until set. Let the brownies cool completely for at least 1 hour, leaving them room temperature before frosting.
Make the white vanilla frosting
- In a bowl, beat cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth and spreadable. Add 1 teaspoon milk at a time if needed to reach a frosting consistency you can easily spread.
Decorate the flag design
- Spread the cream cheese frosting in an even layer over the cooled brownies. Smooth the surface so the fruit toppings stick well.
Add the blue canton
- In the upper left corner, arrange a rectangle of blueberries tightly packed to form the canton. Press lightly so the berries sit flat on the frosting.
Add the red stripes
- Create red stripes across the rest of the brownies using rows of sliced strawberries laid flat. Lay the slices in straight rows so the pattern looks even across the pan.
Show the white stripes
- Leave alternating gaps between strawberry rows so the white frosting shows through. Keep the gaps consistent for a clear red-white-blue look.
Chill, cut, and serve
- Refrigerate the brownies for 30 minutes to set the frosting. Cut into squares and serve once chilled and firm.
Notes
Pro tip: cool the brownies fully before frosting—warm brownies melt the cream cheese layer and blur the flag pattern. Store covered in the refrigerator up to 4 days; freeze baked, unfrosted or frosted brownies up to 2 months (thaw overnight in the fridge). For a lighter option, use reduced-fat cream cheese for the frosting and keep the same frosting method.