Ingredient: melted butter

Mini Banana Bread Puddings

These delightful Mini Banana Bread Puddings are a great way to use up leftover banana bread. At my house, we rarely have any leftover banana bread so I like to bake a special loaf of banana bread just for this recipe, a couple of days before I want to serve the bread puddings. If you need a banana bread recipe, try My Favorite Banana Bread, click here for the recipe. These personal bread puddings make an equally delicious brunch or dessert. You can top them with whipped cream or vanilla ice cream which makes them even more delicious.

Print Recipe
 Mini Banana Bread Puddings
Individual banana bread puddings with caramel sauce
Cuisine American
Keyword banana, bread pudding
Servings
servings
Ingredients
Cuisine American
Keyword banana, bread pudding
Servings
servings
Ingredients
Instructions
  1. Preheat the oven to 300ºF (150ºC). Line a baking sheet with parchment paper. Place the banana bread cubes on the baking sheet. Bake until dry and slightly crisp, about 10-15 minutes, turning every 5 minutes. Set aside to cool.
  2. In a small bowl, whisk the sugar and cinnamon together until well combined.
  3. In a large bowl, whisk the eggs, milk, heavy cream, vanilla extract, salt and the cinnamon-sugar mixture together until well combined. Add the cooled banana bread cubes to the egg mixture and gently toss to coat. Let sit until all of the liquid is absorbed, about 15-20 minutes.
  4. Preheat the oven to 350ºF (180º). Generously butter six 7 or 8-ounce ramekins or a 6-serving jumbo muffin pan. (You can also line the bottoms of the ramekins or the muffin pan with parchment paper rounds to make them easier to release. The parchment isn't necessary if you want to serve the bread puddings in ramekins.) Place the ramekins on a baking sheet.
  5. Spoon the banana bread cubes into the ramekins or the muffin pan. Drizzle with melted butter. Top each one with a few pecans.
  6. Bake until the bread puddings are golden brown and the center is set, about 25-33 minutes. Let the puddings cool for about 5 minutes, then turn them out if you're using a muffin pan. Drizzle the warm bread puddings with caramel sauce and top with whipped cream if desired.
Recipe Notes

To find 7-ounce ramekins, click here.

To find 8-ounce ramekins, click here.

To find a jumbo muffin pan, click here.

Apple Cinnamon Mini Muffins

Apple Cinnamon Mini Muffins

These delicious little two-bite muffins are the apple version of my viral Pumpkin Cinnamon Mini Muffins. They have fresh apples in the batter which helps to make them soft and moist. They’re rolled in cinnamon sugar after baking, which gives them a subtle crunch on the outside. These delightful mini muffins have the flavor and texture of cake donuts. They’re perfect on their own, but I love to serve them with caramel sauce for dipping which takes them over the top.

Print Recipe
 Apple Cinnamon Mini Muffins
Soft, tender apple mini muffins rolled in cinnamon sugar
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword apple, cinnamon, muffins
Servings
muffins
Ingredients
Muffins
Cinnamon Sugar
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword apple, cinnamon, muffins
Servings
muffins
Ingredients
Muffins
Cinnamon Sugar
Instructions
Muffins
  1. Preheat the oven to 350ºF (180ºC). Grease and flour a 24-serving mini muffin pan.* Do not use muffin liners. (The muffins need to form an outer crust. This prevents them from absorbing too much melted butter in the last step.)
  2. In a medium-size bowl, whisk together the flour, baking powder, salt, cinnamon, ginger and nutmeg.
  3. In a large bowl, whisk the granulated sugar, brown sugar, oil, egg and vanilla extract together until smooth and well combined. Stir in the puréed apples. Stir in the flour mixture just until combined. The batter will be thick.
  4. Transfer the batter to prepared pan, filling the muffin cups about 2/3 full. Bake until a toothpick inserted into the center of the muffins comes out clean, about 9-11 minutes. Do not over bake! Be diligent, since over baking can happen very quickly with mini muffins. Let the muffins cool in the pan for 5 minutes. Turn the muffins out and place on a cooling rack.
Cinnamon Sugar
  1. Whisk the cinnamon and granulated sugar together in a shallow bowl until well combined. Briefly dunk the warm muffins in the melted butter, then roll them in the cinnamon sugar.
Recipe Notes

*To find the mini muffin pan I used, click here.

**If your applesauce is very watery, drain the excess liquid before measuring.

Triple Berry Crumble Cheesecake Bars

Triple Berry Crumble Cheesecake Bars

Snacking on fresh summer berries is a treat I look forward to every year. Making desserts with berries is even more anticipated! So I decided to share my dreamy Triple Berry Crumble Cheesecake bars. The cheesecake filling is so creamy and silky. I used a combination of blackberries, blueberries and raspberries with plenty of crumb topping. Feel free to use any combination of berries you like. If you use strawberries, just cut them into chunks. The raspberry sauce is a bonus. You can also make the sauce using strawberries instead if you like. These cheesecake bars are so stress-free. There’s no water bath required and you don’t have to worry about cracking.

Print Recipe
 Triple Berry Crumble Cheesecake Bars
A creamy cheesecake filling on a graham cracker base, topped with berries and a generous crumb topping. Served with raspberry sauce.
Course Dessert
Keyword bars, cheesecake, triple berry
Servings
servings
Ingredients
Berries
Crumb Topping
Graham Cracker Crust
Filling
Raspberry Sauce
Course Dessert
Keyword bars, cheesecake, triple berry
Servings
servings
Ingredients
Berries
Crumb Topping
Graham Cracker Crust
Filling
Raspberry Sauce
Instructions
Berries
  1. Combine the berries, sugar and lemon juice in a medium bowl. Let stand 30 minutes, then drain the juices.
Crumb Topping
  1. In a medium bowl, whisk together the flour, granulated sugar, brown sugar and salt.
  2. Work the butter in with your fingertips until it looks like wet sand and no large pieces of butter remain. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.
Graham Cracker Crust
  1. Preheat the oven to 350ºF (180ºC). Spray an 8-inch (20.3cm) square baking dish with nonstick spray. (I used a ceramic baking dish.*)
  2. In a medium bowl, mix the crumbs, sugar and cinnamon together until well combined. Stir in the melted butter until evenly distributed. Press this mixture into the baking pan. Bake until set, about 5 minutes.
Filling and Assembly
  1. Turn the oven temperature down to 325ºF (165ºC).
  2. In a large bowl, beat the cream cheese with the sugar and salt until well combined. Gradually beat in the heavy cream, then the vanilla extract. Beat in the eggs one at a time, just until smooth and combined. Don't over beat.
  3. Pour the batter into the baking dish over the crust. Spoon the drained berries over the batter. Sprinkle on the crumb topping. Bake until the topping is golden brown and the cheesecake center is wobbly but not runny, about 45-50 minutes. The internal temperature should be 145º-150ºF (63º-66ºC).
  4. Run a small offset spatula or a knife along the perimeter edges of the cheesecake to separate it from the pan. Let the cheesecake cool to room temperature, about 1 1/2 hours. Chill in the refrigerator for at least 2 hours. Cut into squares and serve with raspberry sauce.
Raspberry Sauce
  1. Purée the raspberries n a blender or small food processor. Pass the purée through a mesh sieve.
  2. Place the raspberries, sugar and 1/2 cup (118ml) of water in a medium saucepan over medium heat. Bring to a boil, then turn the heat down to low and simmer for 10 minutes.
  3. In a small bowl, whisk together the cornstarch with 1 tablespoon (15ml) of water. Add this mixture to the saucepan and whisk until smooth. Continue cooking until thickened, about 2-3 more minutes. Remove from heat. Transfer the raspberry sauce to a bowl. Cover and refrigerate until ready to use. The sauce will thicken a bit as it cools.
Recipe Notes

*To find an 8-inch ceramic baking dish, click here.

Sour Cream & Chive Biscuits

Sour Cream & Chive Biscuits

These soft, fluffy biscuits with buttery, golden edges are prefect for summer picnics and cookouts. I served them with grilled chicken, salad and peach iced tea. They also make delightful biscuit breakfast sandwiches.

Print Recipe
 Sour Cream & Chive Biscuits
Course Breakfast, Brunch
Keyword biscuits, sour cream & chive
Servings
biscuits
Ingredients
Course Breakfast, Brunch
Keyword biscuits, sour cream & chive
Servings
biscuits
Ingredients
Instructions
  1. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  2. Work the butter into the flour mixture with your fingertips until flat dime size pieces are formed. Stir in the chives.
  3. In a small bowl, whisk together the sour cream and the heavy cream. Stir this mixture into the flour mixture a little at a time until a shaggy dough is formed. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a few times. Do not overwork the dough. Form the dough into a 6-inch wide by 1-inch tall square. Cover and refrigerate for 30 minutes or freeze for 15 minutes. This will make the dough easier to cut.
  4. Meanwhile, preheat the oven to 400ºF (200ºC). Line a large baking sheet with parchment paper. Cut the dough square into nine 2-inch squares. Place the biscuits about 2 inches apart onto the prepared baking sheet. Brush the tops with heavy cream. Bake until golden brown, about 18-22 minutes. Transfer the biscuits to a cooling rack and immediately brush with melted butter. Apply the chive blossoms to the tops, if using.
Recipe Notes

*I used a microwave flower press kit to press the chive blossoms.  To see the press I used, click here.  Alternately, you can press the chive blossoms  between sheets of wax paper or parchment paper and weigh them down with a heavy book overnight.

Mini Pumpkin Bear Muffins

Mini Pumpkin Bear Muffins

These cute little bear-shaped pumpkin muffins are almost too cute to eat. But if you try one, it’ll be gobbled up without hesitation because they’re so moist, fluffy and delicious! The cinnamon sugar coating gives them the perfect fall flavor and a subtle crunch. I used cream cheese icing to form the snouts and melted chocolate for the eyes and noses. You can also use melted chocolate chips or candy melts to decorate their faces if you prefer. I used a bear-shaped mini muffin pan, which is also called a Madeleine pan or a financier pan. To find a bear mini muffin pan, click here. A standard mini muffin pan will also work, but the muffins won’t be bear-shaped. If you end up using a standard mini muffin pan, you can add round, flat candies to form the ears.

To watch the TikTok video of Mini Pumpkin Bear Muffins being made, click here.

To watch the Instagram video of Mini Pumpkin Bear Muffins being made, click here.

Print Recipe
 Mini Pumpkin Bear Muffins
Moist, fluffy bear-shaped pumpkin mini muffins with cream cheese icing snouts
Course Breakfast, Brunch
Keyword muffins, pumpkin
Servings
mini muffins
Ingredients
Mini Pumpkin Bear Muffins
Cinnamon Sugar
Bear Faces
Course Breakfast, Brunch
Keyword muffins, pumpkin
Servings
mini muffins
Ingredients
Mini Pumpkin Bear Muffins
Cinnamon Sugar
Bear Faces
Instructions
Mini Pumpkin Bear Muffins
  1. Preheat the oven to 325ºF (165ºC). Grease and flour a bear-shaped mini muffin pan. (This recipe also works in a mini muffin pan but the muffins won't be bear shaped.)
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  3. In a large bowl, whisk together the brown sugar, oil and egg until smooth and well combined. Mix in the pumpkin purée until incorporated. Stir in the flour mixture just until combined.
  4. Scoop or pipe the batter into the muffin pan, filling the cups 2/3 full (about 3/4 oz or 21g in each). Use a small offset spatula to smooth the top of the batter, making sure to get batter into the ears.
  5. Bake until a toothpick inserted into the center of the muffins comes out clean, about 9-11 minutes. Let the muffins cool in the pan for 5 minutes then remove them from the pan and transfer to a cooling rack.
  6. Clean the pan and repeat with the remaining batter.
Cinnamon Sugar
  1. In a small bowl, whisk together the sugar and cinnamon until well combined. Brush the warm muffins with with melted butter using a small pastry brush. Coat them with the cinnamon sugar mixture.
Bear Faces
  1. In a small bowl, beat the butter, cream cheese, powdered sugar and 1/2 teaspoon of milk until smooth. Add more milk as needed.
  2. Transfer the icing to a piping bag fitted with a medium round tip or snip off the end of the piping bag making a 1/4-inch wide opening. Pipe a small blob of icing onto each bear's face to form the snouts.
  3. Transfer the melted chocolate to a piping bag fitted with a small round tip or snip off the end of the piping bag making a 1/16-inch wide opening. Pipe dots of chocolate onto the snouts to make the noses. Pipe dots or curved lines to make the eyes. Alternately you can apply the melted chocolate dots with the tip of a toothpick
Recipe Notes

*To find a bear-shaped mini muffin pan, click here.

Creamy Lemon Tarts

Creamy Lemon Tarts

One of the reasons I love baking is because of the joy it brings. In this case it’s joy and sunshine. These vibrant, lemon tarts are pure sunshine. With only four ingredients, they’re so easy to make that you’ll be surprised at how silky and delicious they are.

Print Recipe
 Creamy Lemon Tarts
Course Dessert
Keyword lemon, tarts
Servings
tarts
Ingredients
Course Dessert
Keyword lemon, tarts
Servings
tarts
Ingredients
Instructions
  1. Preheat oven to 350ºF. Place six 4-inch tart pans with removable bottoms* on a baking sheet.
  2. In a medium bowl, mix crushed cookies with melted butter until well combined.
  3. Press crumb mixture firmly into tart pans with the back of a spoon or the bottom of a small cup. It's important to press firmly, especially on the sides.
  4. Bake tart shells for 8 minutes. Let cool completely.
  5. In a medium bowl, stir mascarpone cheese with a spatula until smooth. Fold in lemon curd until well combined.
  6. Fill cooled tart shells with mascarpone mixture. Refrigerate tarts until set, about 2 hours.
  7. Carefully remove tarts from tart pans. Serve with a dollop of whipped cream if desired.
Recipe Notes

To find 4-inch tart pans, click here.

Glazed Lemon Muffins

Glazed Lemon Muffins

However your day is going today, it’s about to get better. I can confidently say these lemon muffins are some of the best you will ever taste. Follow the recipe exactly, weigh your ingredients and you’ll be enjoying these soft, tender muffins in no time. These delightful muffins are perfect for breakfast, brunch or an anytime snack. I love enjoying one with a cup of strawberry green tea or chamomile tea.

Print Recipe
 Glazed Lemon Muffins
Soft, tender lemon muffins glazed with lemon icing
Course Breakfast, Brunch
Keyword lemon, muffins
Servings
muffins
Ingredients
Muffins
Icing
Course Breakfast, Brunch
Keyword lemon, muffins
Servings
muffins
Ingredients
Muffins
Icing
Instructions
Muffins
  1. Preheat the oven to 375ºF (190ºC). Line a 12-serving muffin pan with tulip baking liners.* (You can also use standard muffin liners. They hold less batter so you may end up with a couple of extra muffins.)
  2. In a medium-size bowl, whisk together the flour, baking powder, baking soda and salt until well combined.
  3. In a large bowl, cream the butter, sugar and lemon zest, with an electric mixer, until light and fluffy. Add the eggs one at a time and beat until well incorporated. Add the extracts and beat until combined.
  4. On low speed, mix in the flour mixture in two additions, alternating with half of sour cream after each addition. Mix just until combined. The batter will be thick.
  5. Divide the batter evenly into muffin liners. (If using standard muffin liners, fill 3/4 full.) Bake at 375ºF (190ºC) for 5 minutes. Turn the oven heat down to 350ºF (180ºC) and continue baking the muffins until a toothpick inserted into the centers comes out clean, about 12-16 more minutes. Do not over bake.
  6. Transfer the muffins to a cooling rack to cool completely. Brush icing onto the muffin tops with a small pastry brush.
Icing
  1. Whisk the powdered sugar, melted butter, and 1 tablespoon (15ml) of lemon juice together until smooth. Add additional lemon juice until your desired consistency is reached.
Recipe Notes

*To find  tulip muffin liners, click here.

To find floral tulip muffin liners, click here.

Cinnamon Crumble Scones

The weeks following the winter holidays always feel peaceful to me. The rush is over and it’s time to catch my breath and rest. When it’s chilly and raining outside, I love spending time at home curled up in my coziest fluffy pajama bottoms and fuzzy socks. Give me a blanket, 75 pillows, a warm cup of tea and these Cinnamon Crumble Scones for ultimate coziness!

The crumb topping on these scones will remind you of a cinnamon crumb cake, which makes them extra nostalgic and comforting. The technique of folding the dough over itself gives them a flaky layered texture. For the tenderest scones, make sure not to over work your dough.

To watch Instagram reel, click here. To watch extended TikTok video showing baking process, click here.

Print Recipe
 Cinnamon Crumble Scones
Course Breakfast, Brunch
Keyword cinnamon, scones
Servings
scones
Ingredients
Crumb Topping
Cinnamon Filling
Scones
Icing
Course Breakfast, Brunch
Keyword cinnamon, scones
Servings
scones
Ingredients
Crumb Topping
Cinnamon Filling
Scones
Icing
Instructions
Crumb Topping
  1. In a medium bowl, combine flour, brown sugar, sugar cinnamon and salt.
  2. Work in butter with your fingertips until it looks like wet sand. Press together to make dime size chunks.
  3. Set aside in refrigerator until ready to use.
Cinnamon Filling
  1. In a small bowl, mix filling ingredients together until well combined.
Scones
  1. Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder and salt.
  3. Work butter into flour mixture with your fingertips or with a pastry blender until pea sized pieces are formed.
  4. In a small bowl, whisk together heavy cream, sour cream and vanilla extract.
  5. Stir cream mixture into flour mixture a little at a time until dough comes together. If your dough is too dry add 1-2 more teaspoons of heavy cream.
  6. Turn dough out onto a lightly floured surface. Fold dough over onto itself a couple of times.
  7. Pat dough into an approximately 9 x 5-inch oval. Spread cinnamon filling on half of the dough to within 1/2-inch from the edges. Fold dough in half bringing short ends together. Press edges to seal.
  8. Shape dough into a 7-inch round, about 3/4-inch thickness. Cut into 8 wedges. (Or 6 wedges if you prefer larger scones.)
  9. Pinch the pointed tip of the wedges and tuck under to seal. This helps to prevent the top layer from sliding off while baking. Place wedges about 2-inches apart onto prepared baking sheet.
  10. Brush tops of scones with heavy cream. Top with crumb topping. Bake until light golden brown, about 18-22 minutes.
  11. Transfer scones to a cooling rack to cool. Drizzle with icing.
Icing
  1. In a small bowl, whisk together powdered sugar, butter, 1 tablespoon of milk and vanilla. Add additional milk until desired consistency is reached.

Blackberry Cornbread

This sweet Blackberry Cornbread is super easy to make. It makes a delicious breakfast, brunch or side dish. It’s so good served with Blackberry Honey Butter. I love baking my cornbread in a cast iron skillet. It gives the cornbread a crisp, rustic crust. You can also use a cake pan if you prefer. (The baking time may vary.) Make sure not to over bake your cornbread since overtaking will dry it out. Use fresh, ripe blackberries when they’re in season. You can also use frozen blackberries or fresh or frozen blueberries. Skip the macerating step if you’re using blueberries or frozen berries.

Print Recipe
 Blackberry Cornbread
Sweet cornbread studded with ripe blackberries
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword blackberry, cornbread
Servings
Ingredients
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword blackberry, cornbread
Servings
Ingredients
Instructions
  1. Preheat the oven to 350°F (180°C). Grease an 8” cast iron skillet* or an 8” round cake pan.
  2. In a large bowl, whisk together the flour, sugar, cornmeal, baking powder and salt.
  3. In a separate bowl, whisk together the eggs, sour cream, oil and melted butter until smooth. Add the egg mixture to the flour mixture. Mix just until combined. A few lumps are okay. In a small bowl, gently toss one 1 cup (136g) of the blackberries with 1 tsp of flour. Gently fold the berries into the batter.
  4. Transfer the batter to the skillet. Top with the remaining blackberries. Bake until the top is golden brown and toothpick inserted into the center comes out clean, about 35-43 min. Let cool in the pan 10 min. Serve with Blackberry Honey Butter** or honey if desired
Recipe Notes

*To find an 8-inch cast iron skillet, click here.  

**To find the Blackberry Honey Butter Recipe, click here.

 

Pumpkin Cinnamon Mini Muffins

My mom had a cupboard in the kitchen containing a few old cookbooks that she rarely used. As a child, I used to enjoy perusing them and looking at the baked treats. Some of the cookbooks were so old, they had black and white photos or even just drawings of the food. The ones with drawings interested me because they depicted smiling children enjoying the treats.

When I started learning to bake, I found a recipe for French Breakfast Puffs in one of those old books. The title sounded so fancy, but they were really just simple muffins dunked in butter and rolled in cinnamon sugar. I have no idea what the name of the cookbook was or what happened to it, but the delicious muffin recipe stuck around for a while. I’ve tweaked the recipe so many times over the years, and most recently, I added pumpkin to it. These Pumpkin Cinnamon Mini Muffins are one of the best versions I’ve created. The inside texture of the muffins is soft and moist and it contrasts nicely with the slight crunch you get from the cinnamon sugar on the outside. They look so cute too, like little pumpkins, and they definitely make children smile!

To watch the TikTok video of these mini muffins being made, click here.

Print Recipe
 Pumpkin Cinnamon Mini Muffins
Soft, tender pumpkin mini muffins rolled in cinnamon sugar
Course Breakfast, Brunch, Dessert
Keyword muffins, pumpkin, pumpkin spice
Servings
mini muffins
Ingredients
Muffins
Topping
Course Breakfast, Brunch, Dessert
Keyword muffins, pumpkin, pumpkin spice
Servings
mini muffins
Ingredients
Muffins
Topping
Instructions
Muffins
  1. Preheat the oven to 350ºF (180ºC). Grease and flour a 24-serving mini muffin pan.* Do not use muffin liners. (The muffins need to form an outer crust. This prevents them from absorbing too much melted butter later in the recipe.)
  2. In a medium-size bowl, whisk together the flour, baking powder, salt, cinnamon, ginger and nutmeg until well combined.
  3. In a large bowl, whisk together the sugar, oil, egg and pumpkin purée until smooth and well combined. Stir in the flour mixture just until combined. The batter will be thick.
  4. Transfer the batter to the prepared pan, filling the muffin cups about 2/3 full.
  5. Bake until toothpick inserted into the muffins comes out clean, about 10-13 minutes. Do not over bake! Be diligent, since over baking can happen very quickly with mini muffins.
  6. Let the muffins cool in pan for 5 minutes. Turn the muffins out and place on a cooling rack.
Topping
  1. Whisk the sugar and cinnamon together in a shallow bowl until well combined.
  2. Briefly dunk the warm muffins in melted butter, then roll in cinnamon sugar.
Recipe Notes

To find the mini muffin pan I used, click here.

Cheddar Ham Biscuits

Have you ever had one of those mornings where you wake up starving? It typically happens to me when I skip dinner the night before. So one morning that happened. My family and I were really hungry, there was a bit of leftover holiday ham in the fridge and these fluffy, satisfying biscuits were born. I think these biscuits need to be included in all lumberjack breakfasts from now on.

If you love ham and cheese anything, you’ll love these biscuits. You can also add fresh chives or swap out the ham for bacon if you like. I love baking them in a cast iron skillet because of the rustic, crispy sides and bottoms you get from the high heat conductivity of cast iron. To find the cast iron pan I used, click here. You can also bake them in a 9-inch cake pan or pie plate.

Print Recipe
 Cheddar Ham Biscuits
Course Breakfast, Brunch
Servings
biscuits
Ingredients
Course Breakfast, Brunch
Servings
biscuits
Ingredients
Instructions
  1. Preheat oven to 425ºF. Butter a 9-inch cast iron skillet*
  2. In a large bowl, sift together flour, baking powder, sugar and salt.
  3. Work butter into flour mixture with your fingertips, until flat dime size pieces are formed.
  4. Gently stir in cheese and ham.
  5. Stir in buttermilk a little at a time until a shaggy dough is formed.
  6. Turn dough out onto a lightly floured surface.
  7. Fold dough over onto itself a few times. Form dough into a 7-inch diameter 3/4-inch thick round.
  8. Using a 2 1/2-inch biscuit cutter, cut dough into seven biscuits. Press the scraps together and cut one more biscuit. If dough becomes warm at any point, chill in the refrigerator for 10-15 minutes, then proceed with recipe.
  9. Transfer biscuits to prepared pan. Brush with melted butter.
  10. Bake until biscuits are puffy and tops are golden brown, about 22-25 minutes.
  11. Serve immediately.
Recipe Notes

To find the skillet I used, click here.

Raspberry Lemonade Brownies

Raspberry Lemonade Brownies by Brownie Mischief

Raspberry Lemonade Brownies are the perfect easy recipe for spring and summer. They’re so pretty and delightfully delicious! The fudgy lemon batter is brightened with fresh lemon zest and raspberries, then topped with a sweet-tart burst of flavor and color from 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.

Print Recipe
 Raspberry Lemonade Brownies
Course Dessert
Servings
bars
Ingredients
Raspberry Lemonade Bownies
Raspberry Lemonade Icing
Course Dessert
Servings
bars
Ingredients
Raspberry Lemonade Bownies
Raspberry Lemonade Icing
Instructions
Raspberry Lemonade Bownies
  1. Preheat the oven to 325ºF (165ºC). Line an 8-inch square baking pan* with parchment paper.
  2. In a medium microwaveable bowl, melt the white chocolate and butter in the microwave for 20 second bursts, stirring after each one. Alternately, melt the white chocolate and butter on the stovetop in a heat safe bowl set over a pan of barely simmering water. Stir gently until smooth.
  3. 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. Add the flour and mix just until combined. Gently stir in the raspberries.
  4. 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 the brownies cool in the pan.
Raspberry Lemonade Icing
  1. In a medium-size bowl, smash the raspberries with a fork.
  2. 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 the cooled brownies.
  3. Cut into 2-inch squares and serve with additional raspberries, if desired.
Recipe Notes

*To find the 8 x 8 inch pan I used, click here.