Lemon Raspberry Brownies

• 1/2 cup unsalted butter
• 1 ounce unsweetened chocolate, chopped
• 1 cup granulated sugar
• 1/4 cup all-purpose flour (gluten-free if needed)
• 1/4 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries
• 1/4 cup lemon curd
• Zest of 1 lemon

Steps

1. 1 Preheat oven to 350°F and line an 8x8 inch baking pan with parchment paper.
2. 2 Melt butter and chocolate together in a microwave or double boiler. Stir until smooth.
3. 3 In a bowl, mix sugar, flour, and salt. Add melted chocolate mixture, eggs, and vanilla; beat until smooth.
4. 4 Spread half the batter into the prepared pan.
5. 5 Dot with raspberries and dollops of lemon curd. Swirl gently with a knife.
6. 6 Drop remaining batter over the top and sprinkle with lemon zest.
7. 7 Bake for 25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
8. 8 Cool completely in the pan before cutting into squares.

Nutrition

Tips

• For gluten-free brownies, ensure all ingredients are certified gluten-free.
• Use store-bought lemon curd for convenience, or make your own if you're feeling fancy.
• Don't overbake; these are best when still fudgy in the center.

Storage

Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat in a microwave for 20 seconds if desired.

Serving Suggestions

• Pair with a scoop of vanilla ice cream for a classic combo.
• Serve with a fresh raspberry coulis for extra fruity flair.

FAQ