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.
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bars
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- 6 ounces (170g) white chocolate, finely chopped
- 1/2 cup (113g) unsalted butter, cubed
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1/4 cup (59ml) fresh lemon juice
- Zest of two medium lemons
- 1/2 teaspoon fine sea salt
- 1 3/4 cups (223g) all purpose flour, sifted
- 1 cup (170g) raspberries plus extra for serving, if desired
- 3 raspberries
- 1 1/4 cups (142g) powdered sugar, sifted
- 1 tablespoon (14g) melted butter
- 2-3 tablespoons (30-45ml) 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, 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.
- 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.
- 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.
- In a medium-size 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 the 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.
I made these bars and my family and friends gobbled it all up! We only had two eggs so we scraped the egg yolk and used a little less flour. Still, it turned out great! This was the first recipe of yours that I baked, and I’m sure to try another one next.
Hi Radha, I’m glad you enjoyed the recipe. Thanks for taking the time to let me know!