Video
Raspberry Lemonade Brownies
Enjoy the bright, tangy, tart and sweet flavors of these Raspberry Lemonade Brownies that have all the fudginess and deliciousness of traditional chocolate brownies with fresh Summer flavors. They are based on my popular Lemon Brownies, and they are very easy to make with simple ingredients.
Ingredients
Lemon brownie batter:
- ¾ cup plus 2 tbsp (175g) granulated sugar
- 1 tablespoon lemon zest from about 2 lemons
- 2 large eggs, at room temperature
- 1 large egg yolk
- 3 ½ oz (100g) pure white chocolate minimum 28% cocoa butter finely chopped
- ½ cup (113g) unsalted butter
- 2 teaspoon (10ml) lemon juice
- ½ teaspoon pure vanilla extract
- ½ teaspoon salt
- 1 cup plus 2 tsp (148g) all-purpose flour, divided
- ¾ cup (80g) fresh raspberries, frozen for 20 minutes
Raspberry lemon icing:
- 3 ½ oz (100g) pure white chocolate minimum 28% cocoa butter finely chopped
- 3-4 teaspoon (15-20ml) lemon juice
- 4 raspberries, crushed
For best results, use a kitchen scale to weigh the ingredients.
Instructions
- Freeze the berries. Lay your berries on a parchment-lined baking sheet in an even layer and place it in the freezer for 20-30 minutes.
- Preheat oven to 350°F. Line an 8x8-inch square metal baking pan with parchment paper leaving a 2-inch overhang at each side and secure the sides down on the edge of the pan with ¾-inch binder clips.
- Place sugar in a large bowl with lemon zest. Use your fingers or the back of a spoon to rub the zest into the sugar until it is fragrant and the sugar takes on a pale yellow tone. Add whole eggs and egg yolk and whisk vigorously until thick and lightened by a shade. This will take 1-2 minutes by hand and you should feel that most of the sugar is dissolved when you rub some of the mixture between your fingers.
- Place chopped white chocolate in a heatproof bowl over a pot with 1 inch of simmering water (over a double boiler) and melt it gently with frequent stirring until smooth. White chocolate is very prone to burning (more so than dark chocolate or milk chocolate) so watch carefully.
- Add melted white chocolate and cooled melted butter to the egg and sugar mixture, then whisk it in until smooth. Mix in lemon juice and vanilla.
- Sift 1 cup (142g) of the flour over the bowl and fold it in gently until mostly incorporated with a few streaks remaining. Toss the frozen raspberries with the remaining 2 teaspoons (6g) of flour and add them all into the batter (with the residual flour) and fold them in until evenly distributed, but do not over-mix.
- Spread the batter evenly into prepared pan and bake for 23-26 minutes until the top is shiny and crackly and the edges are lightly golden. Transfer to a wire rack to cool completely, then refrigerate for 2 hours for best results.
- Make the icing. Gently melt white chocolate until smooth. Add lemon juice and stir it in until smooth and glossy. Mash up 2-3 raspberries and add them to the mixture and stir it in. Immediately pour it over the cooled brownies, spread it out and let set for about 20 minutes in the fridge before slicing.
