rasberry-lemonade brownies
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I've posted quite a few of my gramma's ziplock bag recipes. I thought it was time to take a few out of my mom and dad's ziplock and give 'em a try. Enjoy~
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yield
serving(s)
prep time
30 Min
cook time
30 Min
method
Bake
Ingredients For rasberry-lemonade brownies
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1/2 craspberry-lemonade frozen concentrate
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2 tspcornstarch
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1-2 tspsugar, optional
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2 cfrozen raspberries
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1-2 Tbspconfectioners' sugar, optional
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whipped cream
How To Make rasberry-lemonade brownies
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1Heat oven to 350 degrees. Grease a 9x9x2 pan, I always use cooking spray.
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2In a small sauce pan, thoroughly blend raspberry-lemonade concentrate with cornstarch. I add a little sugar, about a teaspoon or two, to make it a little sweeter. Heat until mixture thickens and boils, stirring occasionally. Remove from heat and cool slightly. Cool slightly, about 5 min. Pour glaze into prepared pan and distribute even to cover bottom of pan.
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3Prepare brownie mix, following package directions. Gently, pour batter over glaze, spreading evenly, be careful not to disturb glaze. Bake for 25-30 minutes or until brownies are done.
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4Cool pan completely before cutting. While brownies are cooling, I mash thawed raspberries in a bowl with a tablespoon or two of confectioners sugar, very delicious, and set aside. When cutting brownies, use a wet knife, repeatedly rinsing knife, as necessary, to keep crumbs from building up and tearing the brownies. Invert each brownie onto a plate and mashed raspberries and whipped. Enjoy~
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Rasberry-Lemonade Brownies:
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