Go Back

4th of July Brownies

4th of July brownies are dense, fudgy squares topped with thick white vanilla frosting and a red-white-blue flag design. Rows of sliced strawberries create the red stripes while a tight blueberry rectangle forms the canton for an easy Independence Day dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling and chilling 1 hour 15 minutes
Total Time 2 hours
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Brownie base
  • 1 fudge brownie mix Use boxed mix (plus any eggs/oil/water called for on the box).
  • 1 eggs Add as required by the brownie mix directions.
  • 1 vegetable oil Add as required by the brownie mix directions (or the swap listed on the box).
  • 1 water Add as required by the brownie mix directions (or the liquid listed on the box).
White vanilla frosting
  • 2 cup powdered sugar
  • 4 oz cream cheese Softened.
  • 2 tbsp butter Softened.
  • 1 tsp vanilla extract
  • 2.5 tbsp milk Add gradually until spreadable.
Flag topping
  • 1 cup fresh strawberries, sliced
  • 1 cup fresh blueberries

Equipment

  • 1 sheet pan
  • 1 9x13 baking pan

Method
 

Bake and cool
  1. Preheat your oven and bake the fudge brownies in a 9x13 pan according to package directions. Bake for 30 minutes, until set around the edges and a toothpick comes out with moist crumbs.
  2. Let the brownies cool completely in the pan for at least 1 hour, until no longer warm. The surface should feel firm enough to support frosting.
Make the frosting
  1. Beat cream cheese, butter, powdered sugar, vanilla, and milk together until smooth and spreadable. Stop and scrape the bowl as needed so the frosting looks uniform with no lumps.
  2. Spread the cream cheese frosting in an even layer over the cooled brownies. Smooth it to the edges so the flag pattern sits cleanly on top.
Decorate the flag pattern
  1. In the upper left corner, arrange a rectangle of blueberries tightly packed to form the canton. Press lightly so the berries hold their shape on the frosting.
  2. Create red stripes across the rest of the brownies using rows of sliced strawberries laid flat. Lay each strawberry row evenly so the stripes look straight and aligned.
  3. Leave alternating gaps between strawberry rows as the white stripe showing through the frosting. Use the gaps to keep the pattern crisp and clearly red-white-blue.
Set, cut, and serve
  1. Refrigerate the decorated brownies for 30 minutes to set the frosting. The top should look matte and hold the design when you slice.
  2. Cut into squares and serve. Wipe the knife between cuts if the frosting smears.

Notes

Pro tip: slice strawberries to a consistent thickness so the rows form clean red stripes without gaps. Store in the refrigerator up to 4 days in an airtight container; bring to room temperature 10 minutes before serving for best texture. Freezing is yes—freeze unfrosted or frosted squares up to 2 months, wrapped well. For a lighter option, use reduced-fat cream cheese and swap 1 cup of the powdered sugar with a lightly sweetened powdered sugar alternative if your frosting still spreads smoothly.