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.
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.
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.