Raspberry lemon brownies with Mama Steph


1 1/2 cup all-purpose flour

1 1/2 cup sugar

1 teaspoon salt

1 cup (2 sticks) butter; room temperature

4 eggs

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


1. Preheat oven to 350°F.

2. Grease a 9"x9" baking pan. In a mixing bowl, stir together flour, sugar and salt; add butter, cutting in with two forks or pastry cutter.

3. In a separate bowl, mix together eggs, juice from 1/2 lemon and zest from 1 lemon; stir into flour mixture.

4. 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.

5. Remove from oven and cool on a rack.

6. 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.

Find more recipes from Mama Steph at www.MamaStephF.com