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4th of July Brownies

4th of July brownies with dense, fudgy baked squares topped with thick white vanilla frosting and a flag pattern. Tightly packed blueberries form the canton, while red strawberry stripes leave visible white gaps for an easy Independence Day dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
cooling + chilling 1 hour 15 minutes
Total Time 2 hours
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Brownie base
  • 1 fudge brownie mix Use 9x13 pan and prepare according to package directions (or swap in your own homemade fudge brownie batter per your recipe).
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 2–3 tbsp as needed for spreadable consistency.
Flag toppings
  • 1 cup fresh strawberries Sliced for red stripes.
  • 1 cup fresh blueberries Tightly packed in the upper-left canton.

Equipment

  • 1 sheet pan

Method
 

Bake and cool the brownies
  1. Preheat oven and bake the brownies in a 9x13 pan according to the fudge brownie mix package directions (typically about 30 minutes), until the center is set. Let cool completely for at least 1 hour so the frosting doesn’t melt.
Make and spread the frosting
  1. Beat cream cheese, butter, powdered sugar, vanilla extract, and milk together until smooth and spreadable, adding up to 1 tbsp more milk if needed. Spread the frosting in an even layer over the cooled brownies.
Decorate the flag pattern
  1. In the upper left corner, arrange a rectangle of blueberries tightly packed to form the canton. Keep them snug so the blue area stays crisp under the frosting.
Add the red strawberry stripes
  1. Create red stripes across the rest of the brownies using rows of sliced strawberries laid flat. Leave alternating gaps between strawberry rows as the white stripe showing through the frosting.
Chill, cut, and serve
  1. Refrigerate the decorated brownies for 30 minutes to set the frosting. Cut into squares and serve.

Notes

Pro tip: Chill the brownies fully before frosting, then work quickly when arranging fruit—soft berries can slide and blur the pattern. Store covered in the refrigerator for up to 4 days; freeze cut squares for up to 2 months (thaw overnight in the fridge). For a simpler swap, use a store-bought frosting that’s thick and pipe-free, but keep the same chilling time for clean strawberry and blueberry lines.