Raspberry Lemonade Brownies
Raspberry Lemonade Brownies offer a delightful blend of fudgy lemon batter and fresh raspberries for a pretty, tasty treat perfect for spring and summer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.browniemischief.com.
Cooking tools:
- Baking pan
- Oven
- Mixing bowl
- Whisk
- Saucepan
- Measuring cup
- Measuring spoon
- Microplane
- Spatula
- Fine-mesh sieve
- Cooling rack
- Cutting board
- Paring knife
- Blender
- Parchment paper
Ingredients
- 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
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