Raspberry Pound Cake Brownies
Cuisine: Brownies, Cake, Bars
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hour 5 mins
Two teaspoons of lemon zest may be added to the batter, if desired.
  • 2 cups (9.60 ounces) all purpose flour
  • ½ teaspoon (.10 ounces) baking soda
  • 12 tablespoons unsalted butter, softened
  • 1½ cups (11.25 ounces) sugar
  • 3 eggs
  • 1 cup (9.65 ounces) sour cream
  • 2 teaspoons (.20 ounces) vanilla extract
  • 12 ounces raspberries
  1. Preheat the oven to 350°. Line a 9" x 13" baking pan with parchment paper and set aside.
  2. Whisk together the flour and baking soda and set aside.
  3. Place the butter and sugar in a large mixing bowl. Beat until light and fluffy, scraping the bowl down as needed. Add the eggs, one at a time.
  4. Blend in half of the dry ingredients followed by the sour cream and vanilla extract. Blend in the remaining dry ingredients.
  5. Remove from the mixer and fold in the raspberries.
  6. Transfer the batter to the prepared pan. Spread evenly.
  7. Bake at 350° for 40 minutes, rotating the pan halfway through.
  8. Remove from the oven and cool completely.
  9. Lift the parchment paper out of the pan. Cut into bars.
Recipe by Desserts Required at https://www.dessertsrequired.com/raspberry-pound-cake-brownies