This is my new and improved Raspberry Lemonade Brownie recipe. The previous recipe was inspired by some lemon brownies I saw on Pinterest. I transformed them into Raspberry Lemonade Brownies and they were very good. But I knew I could improve them. I started over and after some experimentation, I came up with an even better version. I love the sweet-tart burst of flavor and color from the fresh raspberries. The icing contains no food coloring. Just three raspberries will give you that luscious shade of pink!
I want to clarify that lemon brownies are not lemon bars. We all know what a lemon bar is. The one we all know and love has a lemon curd filling on a shortbread crust, possibly drizzled with lemon icing or sprinkled with powdered sugar. The lemon brownie is a whole different animal. Don’t mistake lemon brownies for lemon cake either. Lemon brownies contain white chocolate which gives them a rich, fudgy texture like their chocolate cousins. We may be tempted to call them blondies, but blondies have a butterscotch flavor and typically don’t contain chocolate. Now that we got that straightened out, we can sleep peacefully tonight.
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bars
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- 6 ounces (170g) white chocolate, finely chopped I used Ghirardelli
- 8 tablespoons (4 oz or 113g) unsalted butter, cubed
- 3/4 cup (5 1/4 oz or 150g) granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1/4 cup (2 oz or 59ml) fresh lemon juice
- zest of two medium lemons
- 1/2 teaspoon fine sea salt
- 1 3/4 cups (7 7/8 oz or 223g) all purpose flour, sifted
- 1 cup (6 oz or 170g) fresh rasberries plus more for serving, if desired
- 3 fresh raspberries
- 1 1/4 cups (5 oz or 142g) powdered sugar, sifted
- 1 tablespoon melted butter
- 2-3 tablespoons fresh lemon juice
Ingredients
Raspberry Lemonade Bownies
Raspberry Lemonade Icing
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- Preheat the oven to 325ºF (165ºC). Line an 8-inch square baking pan* with parchment paper.
- In a medium microwaveable bowl, heat the white chocolate and butter in the microwave for 20 second intervals until melted. Alternately, melt the white chocolate and butter on the stove in a large heat safe bowl set over a pan of barely simmering water. Stir gently until smooth.
- In a large bowl, whisk together the sugar, eggs, egg yolk, lemon juice, zest and salt until smooth and well combined. Stir in the melted white chocolate mixture with a rubber spatula. Add the flour and stir just until combined.
- Gently fold in the raspberries.
- Transfer the batter to the prepared baking pan. Bake until the top is set, the edges are light golden brown and a toothpick inserted into the center comes out with a few moist crumbs on it, about 23-28 minutes.
- Let cool completely. Top with Raspberry Lemonade Icing.
- In a small bowl, smash the raspberries with a fork.
- Add the powdered sugar, melted butter and 1 tablespoon of lemon juice. Whisk until smooth, adding more lemon juice as needed.
- Spread the icing over cooled brownies.
- Cut into 2-inch squares and serve with additional raspberries, if desired.
*To find the 8 x 8 inch pan I used, click here.