A dense and moist cake flavoured with raspberry and topped with a raspberry icing. Heaven on a plate.
I had some raspberry puree left over from when I was making my raspberry mousse. So I had to think what to do with it. Since the lemon brownie bars that I made a couple of weeks ago were enjoyed by all who shared them I decided to make a raspberry version.
As with the lemon version this is a very simple recipe and it really takes very little time. I had only to make the cake, and then the icing and put them together. Then I had to wait for the icing to set up before enjoying the delicious taste.
Mixing the cake batter is very easy to do.
Once the batter is mixed it only has to be placed in the cake tin and baked.
The resultant cake doesn’t rise much, as it is supposed to be dense, rather similar to a brownie.
When the cake is cool it can be iced. That icing is easy to make, just icing sugar and raspberry puree, then it can be spread over the cake and allowed to set up before cutting into bars.
My bars tasted so good. The texture was dense and moist and had a subtle raspberry flavour in the cake. However the icing delivered an extra hit of raspberry flavour just as expected.
If you enjoyed this recipe and what to see more, similar, recipes you can check out my Easy Lemon Brownie Bars
Easy Raspberry Brownie Bars
Raspberry Brownie Bars. These can be made in less than an hour
- For the cake
140g(1 cup minus 1 tbsp, based on scooping packed flour into a 250ml cup) Plain flour
150g(3.4 cup) caster sugar
1g(1/4 tsp)baking powder)
113g(8 tbsp) unsalted butter, melted and cooled
2 medium eggs(large in USA)
1 medium egg yolk(large in USA)
45ml(3 tbsp) raspberry puree
5ml(1 tsp)vanilla extract
- For the icing
95g(3/4cup) icing sugar
15ml(1 tbsp) raspberry puree(adjust the amount to obtain the correct consistency)
- Preheat the oven to 180C/160C Fan/350F and grease then line an 8 inch square pan with parchment paper.
- In a large bowl mix together the flour, caster sugar and baking powder
- Using another bowl whisk the eggs, yolk, melted butter, raspberry puree and vanill extract until fully combined
- Pour the wet mixture onto the flour and mix together, until just fully combined.
- Tip the batter into the prepared cake tin and shake to level it off, ensuring that it reaches into the corners.
- Bake in the oven for 18 to 20 minutes, until the cake is firm to the touch.
- Remove the cake from the oven and allow to cool in the tin.
- Add the tablespoon of raspberry puree into the icing sugar and stir to make a thick paste which barely falls from the spoon. If the mixture is too thick add a little more puree, or a drop of water. The icing can be thickened more too, if needed, by adding more icing sugar.
- Take the cooled cake from the pan and spoon the icing onto the top.
- Spread the icing all over the top, ensuring that it doesn’t drip down the sides.
- If necessary, to achieve a smooth finish, dip your spreading tool into some water and gently spread the top of the icing.
- Allow the icing to set up, you can do this by placing it in the fridge for a short time.
- With a clean, sharp, knife cut the raspberry brownie cake into squares or bars for serving.