Real Recipes From Real Home Cooks ®

rasberry-lemonade brownies

Recipe by
Chilly Butt
Detroit, MI

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~

yield serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For rasberry-lemonade brownies

  • 1/2 c
    raspberry-lemonade frozen concentrate
  • 2 tsp
    cornstarch
  • 1-2 tsp
    sugar, optional
  • 2 c
    frozen raspberries
  • 1-2 Tbsp
    confectioners' sugar, optional
  • whipped cream

How To Make rasberry-lemonade brownies

  • 1
    Heat oven to 350 degrees. Grease a 9x9x2 pan, I always use cooking spray.
  • 2
    In 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.
  • 3
    Prepare 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.
  • 4
    Cool 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~
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