Gooey Lemon Raspberry Brownies
Try this Gooey Lemon Raspberry Brownies recipe, or contribute your own.
Try this Gooey Lemon Raspberry Brownies recipe, or contribute your own.
- Carbohydrate 29.296088547285 g
- Cholesterol 31.8302083589121 mg
- Fat 12.1118914680249 g
- Fiber 1.01740626353784 g
- Protein 4.18865708328577 g
- Saturated Fat 7.51574823530066 g
- Serving Size 1 1 Serving (90g)
- Sodium 117.344031313749 mg
- Sugar 28.2786822837472 g
- Trans Fat 0.923035188180201 g
- Calories 244 calories
Step-by-step
- Preheat oven to 350 degrees.
- Using a whisk or stand mixer, beat together the butter and sugar until fluffy.
- Add in the eggs, vanilla extract, and lemon juice and zest.
- Stir to combine.
- In a separate bowl, sift together the flour and baking powder.
- Slowly add the dry mixture into the wet mixture, stirring just till combined.
- Pat the roughly chopped raspberries as dry as you can with a paper towel, then lightly coat them with a ½ tbsp of flour.
- Gently fold the raspberries into the we mixture.
- Bake for 23-25 minutes in a 9" x 9" paper parchment-lined baking dish or until a toothpick comes out cleanly.
- Do not over-bake! They will finish cooking outside the oven.
- To make the frosting, combine the powdered sugar, vanilla extract, orange juice, and 1 tbsp of lemon juice.
- Pour over the brownies.
- Enjoy!
Fresh citrus glaze meets a dense, buttery crumb studded with tart fruit, creating a texture that sits firmly between a fudgy square and a rich blondie. Space constraints in compact kitchens demand minimalist equipment setups, meaning a single handheld whisk and two mixing bowls are entirely sufficient for this batter. Creaming softened butter with granulated sugar requires aeration until the mixture turns pale and fluffy, incorporating trapped air that helps structure the crumb without relying heavily on chemical leaveners like baking powder. Adding cold eggs and lemon juice too quickly can cause the fat to break, so ensure ingredients rest at room temperature before mixing. Raspberries present a moisture challenge in dense batters. Patting the chopped berries thoroughly dry with paper towels removes surface liquid, while tossing them in a half tablespoon of flour creates a barrier that prevents the fruit from sinking to the bottom of the 9-inch by 9-inch pan during baking. Sifting white flour alongside the baking powder eliminates lumps and prevents overmixing, which develops excess gluten and turns the crumb rubbery rather than tender. Monitoring the oven closely is critical because citrus-based batters shift rapidly from gooey centers to dry crumbs; pull the pan at the 23-minute mark when a wooden toothpick inserted into the center emerges with moist crumbs attached rather than wet batter. Residual heat finishes the cooking process outside the oven. Doubling this formulation requires stepping up to a larger 9-by-13-inch pan and increasing the bake time by roughly five minutes, whereas halving the portions adapts well to a standard loaf pan while maintaining the same 350-degree oven temperature.
