Raspberry Pound Cake Brownies
I have been getting a lot of requests for cakes and brownies so I thought I would combine them into one recipe. Raspberry Pound Cake Brownies offer the decadence of cake with the simplicity of brownies.
I must admit that a raspberry cake was not the direction in which I initially thought I would go with this dessert. I was thinking of a chocolate coconut brownie until I went to my grocery store. Seeing gorgeous raspberries was all that I needed to alter my baking path.
I debated adding some lemon zest into the batter but I wanted the flavors of the sour cream and raspberries to stand out. If you prefer to pucker up a bit, add a couple of teaspoons of lemon zest with the additions of sour cream and vanilla.
Raspberry Pound Cake is terrific straight out of the fridge but I am happy to eat it at room temperature, too. A recipe this tasty is pretty much spot on at any temperature.
| Raspberry Pound Cake Brownies | Print |
- 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
- Preheat the oven to 350°. Line a 9" x 13" baking pan with parchment paper and set aside.
- Whisk together the flour and baking soda and set aside.
- 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.
- Blend in half of the dry ingredients followed by the sour cream and vanilla extract. Blend in the remaining dry ingredients.
- Remove from the mixer and fold in the raspberries.
- Transfer the batter to the prepared pan. Spread evenly.
- Bake at 350° for 40 minutes, rotating the pan halfway through.
- Remove from the oven and cool completely.
- Lift the parchment paper out of the pan. Cut into bars.
