I’m having so much fun with “Berry Week” this week on the blog and on In the Kitchen with Mama Steph on KLTV7. I love fruit, and berries are so good for you and are easy to use in baking and cooking. Yesterday’s Blueberry Crumb bars were well-received and delicious, and today the folks at the station gave their stamp of approval by eating all of these Lemon-Raspberry Brownies this morning. This makes me a happy lady; any good cook knows she’s not only out to fill people’s bellies, but also to give them pleasure and a moment of joy. I love to see that on the faces of the people who eat my food. I am certain you feel the same way!
If you’d like to do some baking with berries and see if you can get that satisfaction of pleasing someone you love, try out this simple recipe soon! I call them “brownies,” but as you can see, they’re not even a little bit brown. 😉
However, they aren’t as light and sponge-y as cake, and they’re not totally dense like a lemon bar; they have a texture more like a brownie, so that’s what I stuck with. (Clint suggested that we call them “yellowies.”) 😉
(Here’s the video of the segment when I made these with Clint Yeatts this morning on KLTV7: Lemon-Raspberry Brownies video segment )
The raspberries add a burst of sweet berry flavor to the bites that include them, and give them such a pretty look, too. Even the batter is lovely, in my opinion.
They are finished off with a nice light glaze of powdered sugar and fresh lemon juice. I really recommend NOT using bottled lemon juice. It’s got such an “off” taste to it to me, and really, lemons are pretty inexpensive. Pick some up, roll them with your hand firmly on the counter to break up the membranes inside to enable the release of more juice, cut, and squeeze out the wonderful scent and flavor! It’s so worth it!
Here’s the recipe:
1 1/2 cup all-purpose flour
1 1/2 cup sugar
1 teaspoon salt
1 cup (2 sticks) butter; room temperature
Juice from 1/2 lemon
Zest from 1 lemon
1 cup fresh raspberries
1 cup powdered sugar
2 tablespoons fresh lemon juice
Additional lemon zest for garnish
Preheat oven to 350°F.
Grease a 9”x9” baking pan. In a mixing bowl, stir together flour, sugar and salt; add soft butter, cutting in with two forks or pastry blender. In a separate bowl, mix together eggs, juice from 1/2 lemon and zest from 1 lemon; stir into flour mixture. Fold in 1 cup of fresh raspberries, then pour into prepared pan. Bake for 30 minutes or until set; use a toothpick to check for doneness.
Remove from oven and cool on a rack. When brownies are cool prepare glaze by stirring together powdered sugar and 2 tablespoons lemon juice; drizzle over brownies and sprinkle with additional lemon zest and raspberries, if desired.
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