Ingredients
Equipment
Method
Bake and cool the brownies
- Bake the brownies in a 9x13 pan according to package directions, aiming for a set center and slightly dry edges, then let cool completely for at least 1 hour (brownies will be cool to the touch).
Make the vanilla cream cheese frosting
- Beat cream cheese, butter, powdered sugar, vanilla extract, and 2 tablespoons milk until smooth and spreadable, adding up to 3 tablespoons milk if needed (mixture should look thick but glossy).
Frost and decorate the flag pattern
- Spread the cream cheese frosting in an even layer over the cooled brownies, covering the surface fully so the topping is level (frosting will smooth out to an even coat).
- In the upper left corner, arrange a tightly packed rectangle of blueberries to form the canton (berries should sit firmly with minimal gaps).
- Create red stripes across the rest of the brownies by laying sliced strawberries flat in neat rows from left to right (rows should look uniform and consistent).
- Leave alternating gaps between strawberry rows so the white frosting shows through clearly (you should see crisp, even white stripes).
Set, cut, and serve
- Refrigerate the decorated brownies for 30 minutes to set the frosting until firm enough to cut (frosting will hold its shape).
- Cut into squares and serve after chilling (clean edges should form through the design).
Notes
Pro tip: Cool the brownies fully before frosting—warm brownies melt the topping and blur the flag design. Store covered in the refrigerator up to 4 days; freezing is not recommended because the fresh berries may weep when thawed. For a dairy-free swap, use dairy-free cream cheese and a dairy-free butter substitute to keep the frosting thick and spreadable.