One Bowl Lemon Brownies

One Bowl Lemon Brownies

Easiest Lemon Brownies

One bowl. No mixer. No butter. And you can make them whole wheat! Youโ€™ll need 3 small lemons and always zest the lemons before juicing. The 8x8 pan will produce cakier bars while the 9x9 will be a bit more dense. ALWAYS AERATE YOUR FLOUR BEFORE MEASURING - Jenny Jones

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Makes: 16

Easiest Lemon Brownies


  • 1 cup all-purpose or whole wheat pastry flour
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 eggs
  • 1/4 cup plain Greek yogurt (I use Fage 2% - never fat free)
  • 3 Tablespoons vegetable oil (or extra light olive oil)
  • zest of 2 lemons
  • 2 Tablespoons fresh lemon juice
  • Glaze:
  • 1 rounded cup powdered sugar
  • zest of 1 lemon
  • about 2 to 4 Tablespoons fresh lemon juice


  1. Preheat oven to 350ยฐ F.
  2. Line an 8 x 8 or 9 x 9-inch square pan with foil, leaving extra for โ€œhandles.โ€
  3. Put all ingredients into a bowl.
  4. Stir by hand until smooth (about 30 seconds).
  5. Spread batter in pan and bake for about 20 minutes.
  6. Cool in the pan for 5-10 minutes.
  7. Lift out of pan and spread glaze over warm brownies.
  8. Glaze:
  9. Stir glaze ingredients together in a bowl, adding juice gradually until glaze is spreadable.

One Bowl Lemon Brownies

233 Comments on "One Bowl Lemon Brownies"

  1. Russ flaniken

    They turned out really yummy but I think I’d like something other than the confectioners sugar for a glaze . What would you suggest

  2. Russ flaniken

    Hi Jenny . I was looking for a great recipe to make for me and my wife’s movie night but I had run out of butter. I came across this recipe and have decided to try it . So far they smell amazing . I’ve got 2 minutes left on the baking . Thanks for the recipe. I’ll comment again after I’ve tried them.

  3. Nikta

    I have made this and many of the great recipes on this site quite often and have lots of success. Today, I didn’t have yogurt and used sour cream instead, and the results were definitely better than when I used yogurt.
    Thank you for sharing!

  4. Kate

    could the plain 2% yogurt be replaced by milk?

    • Jenny

      No. It would make the batter too runny and also you need the acid element of the yogurt. You could try sour cream.

  5. Christine J

    Hi Jenny –
    I’m wanting to make your lemon brownies, but I like “stuff” in my brownies – would it be ok to add blueberries to these? If so, how much – and, would it change the baking time?
    Thank you!!

    • Jenny

      I have no way of knowing since I have only made them plain… sorry. If you try, please let us know how they turned out.

    • Wendy

      Hi, made the brownies tonight they were amazing. Sprinkled a handful of mixed frozen berries on top prior to putting into the oven. About five minutes into baking I decide to put in some white chocolate buttons – pushed into the mixture. Worked well and would definally do this again. Added melted white chocolate to glaze. Sorry have no measurement just added what looked about right. For the lemon, I removed the seeds then blitzed two whole lemons for the brownie and one whole lemon for the glaze

  6. Jacinda

    Hi Jenny! I love your recipes. Pretty much almost everything I cook now is a Jenny Jones dish. You are my favorite chef! I made these lemon brownies. I used Cake Flour. I didn’t have any lemons so I had to substitute with bottled Lime Juice instead for the recipe + the glaze. I also couldn’t use any zest because I didn’t have any lemons. The lime juice worked just fine! Also, I didn’t have any yogurt so I substituted mayo instead. Everything turned out delicious! Thanks so much for sharing this!!!

  7. Pooja

    Hi! You have mentioned a few times to aerate the flour before measuring. Do you mean to sift the flour? Also shall I sift it before or after measuring? Since it will make difference in the total weight of flour, please clarify.


  8. Shivangi

    Hi jenny,

    What can i use as an egg substitue, and in what quantity?

    Thanks ๐Ÿ™‚

  9. linda young

    Just on your site to make these brownies again, this time for my daughter’s birthday. They are so great! I’ve been making them for a few years now, probably 20 times, and usually I use gluten-free (Namaste) flour cup for cup. No problem! Thank you for sharing all your beautiful recipes with us. I love all your non-butter recipes and I can also just tell you are a real peach. Have a great day! Linda

  10. Riz

    I’m adding this neat recipe to my file..great video, esp the spot of comedy at the end!

  11. Aicha

    Hi Jenny, I love those lemon brownie. I was wondering if we can replace the yogurt with something else?

  12. Mrs. Forrest

    I would love to try your receipes. Is it possible you can put the ingredients into ounces as I do not know about cup measurements. Thank you

    • Jenny

      I’m just as home cook sharing what I make at home, but I do provide a metric conversion chart in the blog if that helps.

  13. Mimi I brahim

    Thank you for this amazing easy recipe, it was a success from first try,love your site and looking forward of trying some of your other recipes!!!

  14. joan

    March 13,2016

    Hello: This is the first time that I have sent a comment to anyone on recipes and I just wanted to tell you that the lemon brownies are delicious and so very easy to make. I did melt 3 Tablespoons of butter and they were so good. Maybe next time I will put more zest in the body of the cake, and yes there will be many more times. I also made the cabbage rolls on your sight and they were out of this world. Did everything that you said to do. You have a very enjoyable site, easy to understand and follow and you are great.
    Thanks so much.

  15. Rita

    HI ! Being stuck with a lot of lemons form our own backyard lemon tree, I discovered your recipe, and me and my family, got a bit “lemon brownies” – holic ! I even had my husband’s birthday cake made, using two batches of the lemon brownies batter. After baking the two cakes separately, didn’t cut them at pieces of course, I used bitter chocolate ganache, to join them nd also spread it on the top and sides. I also added about 2 tablespoons of my homemade limoncello into the batter. Thank you for your very simple and very tasty recipes.

    • Hilly

      Backyard lemon tree!
      You don’t know how glorious that sounds to someone living in cold and wet Norfolk in England. What I’d give to be able to grow lemons… so jealous. Ah well, I’m off to buy lemons to make these yummy looking squares!
      Happy English Mothers Day!

      • Stuart Poet

        Hi Hilly, I live in Red Lion Pennsylvania. You can buy a meyer lemon tree and pot it. I keep mine in the house over winter. I put the tree out in the warm months. It produces enough lemons for my wife and myself.

      • Rita

        Hi, Hilly ! In fact , I have three lemon trees in my backyard… I live in Athens, Greece and there is one good thing we have in tons . Sunshine !!!


  16. Sarah

    I love your recipes, easy and healthy! I frequently make your easy chocolate cake. However, I’m just wondering why these lemon brownies came out spongey? Not the texture of brownies or cake that I am used to. Kind of rubbery/spongey is how I would best describe it. I can get past it in the easy chocolate cake because I add semisweet chocolate chips and when they melt it all just kind of makes it fudgey and delicious. But I have to admit the sponginess of this made me wonder what I would change if I was going to try them again.

    Thoughts? Maybe this is how it’s supposed to be since it’s a healthy recipe?

    Thanks in advance,


    • Sarah

      Oh and I used all-purpose flour.

    • Jenny

      Did you aerate your flour? What kind of yogurt and oil did you use? Fresh lemon? With a little more info, I can try to help.

  17. Marianne

    One of the easiest and tastiest recipes I have ever made. Definitely going on my Pinterest page. I think I would call them lemon blondies, not brownies, but maybe that’s just me. By the way, I used coconut oil (melted and cooled) instead of olive or canola oil. Worked great. Baking time was off and my oven is accurate. Has anyone else had that problem? In any case it’s not a big deal.

    • Jenny

      I wonder if the baking time changes when using coconut oil. Was it more or less time needed?

      • Marianne

        Required more time, about 35 mintutes and 40 would have been better. Never thought about the coconut oil needing more time. I use it a lot, more in cooking than baking, but I’ve never noticed it requiring more time. I use it because it’s supposed to be a healthy fat and the flavor is good. Next time I’ll make two batches, one with canola, the other with coconut and see what happens. I do some catering so I’ll wait for an event.

    • Marianne

      It was more time. I’m about to make them again for an event that I’m catering tomorrow and doing exactly what I did before. I just need to go pick the lemons. My citrus trees are in full bloom and my garden smells heavenly.

    • Sue

      Yes. I made this recipe today for the first time. I used sunflower oil in my mixture and my oven is also accurate. But mine were very liquidy after the 20 minute bake time. I added another 11 minutes and they came out perfect!

  18. Liz

    I can honestly say I’ve never made anything so easy from the first time, and so tasty. Baking doesn’t come easy for me but now I feel like I can bake. And I love the natural lemon taste.

  19. Desiree

    Just took them out of the oven, they look beautiful. I just sprayed generously with Pam and they came out like a dream. Thank you for the recipe!

  20. Melody

    I’m not sure I’d call these a brownie as even my cake-like brownies are denser than this. However, still very good…or as my husband says, “excruciatingly lemony”. Will definitely make again.

  21. s.s

    i made it last night….. its perfect!
    thanks a lot.
    i just want to know can i make it with orange?

    • Jenny

      I think it will be too sweet with orange and if you reduce the sugar, you may have to make other adjustments. It’s best to look for a different recipe that is already proven with orange.

  22. Camile

    MOST AMAZING DESERT EVER!!!! ๐Ÿ˜๐Ÿ™Œ๐Ÿ˜Š I made 3 lemon brownies, at my brother’s house over the summer, and then I tried one with orange zest and juice, instead of lemon zest and juice. He wanted me to try it with lime zest and juice next time. I am about to make lemon brownies, but I want to bake the batter in muffin tins, using small squares of tin foil, so they don’t stick. Do you think that would work? Can you make the lemon brownies with either orange or lime zest and juice? I watched your you tube videos, and I am hoping to try to make your sticky buns and your easy one bowl chocolate cake.

    • Camile

      I didn’t have to use tin foil, just oil and some flour, and the popped right out! They were amazing, I gave them to my friends at school, and they loved them!

  23. dave

    Well Jenny I did it I tried it and it was delicious but oh boy was it lemonade this is a great brownie lemon brownie if you like lemons. But you also gave me great ideas how to use this beautiful lemon brownies thank you so much. ๐Ÿ™‚

  24. dave

    Hi Jenny I really liked your video on that lemon brownie. It looks so delicious I’m definitely going to try it tonight and I will let you know how it turns out. Also I would like to know did you have your own TV show at one time? ๐Ÿ™‚

  25. Setsu

    Hola Jenny!!
    Wow, I’m in love with your video!
    So clear, well designed, sharp, and yet cute!
    Am definitely bake this lemon brownie this weekend!!

  26. ally

    Hi jenny , I live in Winnipeg and I found the whole wheat pastry flour at the bulk barn here. I made your whole wheat bread today it turned out so good I’m glad I found your recipes do you have a cook book out.

  27. Claudia

    Can I poke holes in the brownies while they’re warm and pour the glaze so that the brownies soak them up? Will this be too sweet or lemony?

    • Jenny

      I don’t think the glaze will soak in because it’s too thick, even if you poke holes. But you could eliminate the glaze and pour over a syrup and that will definitely soak in. I do my Greek walnut cake that way. You could make a syrup by boiling some water, sugar, and a piece of lemon peel or create your own.

  28. ally

    hi jenny, is there a difference between whole wheat and whole wheat pastry flour

    • Jenny

      Yes, there’s a big difference.

      • ally

        hey jenny, could I use whole wheat flour instead of pastry flour I’ve been all over looking for it and can’t seem to find it.or would it ruin the recipe.

        • Jenny

          Regular whole wheat flour does not bake like whole wheat pastry flour so I would suggest using all purpose flour. If you’re near a Whole Foods they sell whole wheat pastry flour and also you can get it online from Bob’s Red Mill and it can be kept frozen. If you bake much at all, it’s probably worth buying online.

          • ally

            hi jenny, found whole wheat pastry flour this recipe is awesome

          • Jenny

            Some Canadians can’t seem to find whole wheat pastry flour there. Can you please say where you found it?

          • Elizabeth

            Jenny, In Canada, whole wheat pastry flour can be purchased from Whole Foods and Save-on Foods, for 2 places.

          • Jenny

            Thank you.

  29. Christi Nelson

    how many calories are in these brownies

    • Jenny

      I don’t know – I don’t count calories and I’m just sharing my own recipes I make at home.

  30. Kimberly

    I want to make the brownies but do not have plain yogurt. (Only vanilla) what is the alternative to yogurt?

    • Jenny

      You can use sour cream or wait until you get some plain Greek yogurt, which is the best choice.

      • Robert I

        Hi Jenny,
        I used fat free sour cream because we had no yogurt at home and it turned out great.
        Thanks for the recipe and will explore for more.
        After reading your bio, we remember your show from then, glad to see you’re in good health.

  31. nellie

    Honestly, I didn’t think they would be so good as there was no butter added; surprisingly they were DELISH… needless to say I will be making these again.

  32. Nory

    Hello, Jenny!

    You’re recipes are so good! My husband loved the cinnamon rolls so im making all your other recipes!

    I have two questions:

    1) The size of my baking pan is 9×13, i don’t have the 8×8. What do you recommend i do?

    2) If i want to make more servings, could i just double the volume of the ingredients and use the 9x 13?

    Thank you

  33. Elizabeth

    These turned out so yummy, that I ended up eating 4 squares in one night. ๐Ÿ˜‰

  34. Valerie

    Hi Jenny

    In this recipe u say lemons. Are u talking about sweet lime juice or sour lime juice
    Pls advise

    • Jenny

      What makes this recipe so good and so popular is the use of fresh lemons where you use the peel and the freshly squeezed juice. I do not recommend bottled juice, sweetened or not, in this recipe.

  35. Margie

    Going to try this recipe love any dessert with lemon!!! But my question is why
    Is their no nutrition, calorie information?:(

    • Jenny

      I’m just a home cook posting the recipes I make at home – it’s just a hobby for me.

  36. Mary

    I tried to make this today and it turns out very awesome. Thanks for the recipe jenny. Very easy and quick.

  37. Carolyn

    I love your simple, straightforward recipes. Make more lemon ANYTHING!

  38. Flocky McAdam

    I don’t know is this is covered in the comments, but there are so many, and in the quick look I had, I couldn’t see anything.
    Had anyone converted the recipe to UK measurements? Either ounces or grams would work perfectly…

  39. Mel

    Can I use low fat French vanilla yogurt?

    • Jenny

      Not a good idea because it’s sweetened. Use plain yogurt.

  40. Rosie

    Thank you for this recipe! A rainy day in the UK, a promise to the children of an afternoon spent baking and the realisation that I have no butter! We used baking powder by mistake and soya coconut yoghurt so the texture was not as fluffy but still very delicious. And the kids enjoyed it (oh and not much mess…bonus!)

  41. Tobi

    Can I use spelt flour instead of weat flour??

    • Jenny

      I have no experience with spelt flour but you would have better luck looking a recipe that specifically uses spelt. Making changes in baking can often lead to failure and I only know that my recipe will work as written.

  42. Kylie

    I wanted to make a cake on Sunday but had NO butter… a quick google showed this recipe….then I realised I had no yoghurt either… I substituted it for sour cream and a bit of coconut cream (the solid stuff) and the cake was magnificent!!!! I suspect it would have been just as good with the yogurt…however…it did not last long in my house LOL. It had more of a pound cake finish for me but super moist and and the glaze topped it off beautifully….Im going to make passionfruit curd to go with it next. LOVE THIS!!!!

  43. Janet

    Hi Jenny, have you ever made these using AP flour? I don’t usually keep pastry flour around but want to make these!!!

    Thanks so much for all of your wonderful recipes. I can’t get enough of your skillet pizza. My whole family is using that recipe now!!!

    • Jenny

      Please look at my recipe again. It uses either flour.

      • Janet

        Oh my goodness, Jenny. I am so sorry I bothered you when it was in the recipe the whole time! Seems like I’m always in a hurry and I need to take the time to read carefully. Thanks so much.

  44. V. Stoen

    Jenny thank you bunches for a great recipe ! I used lime only because it was Sunday no stores open here on the prairie in northern ND . I made a coconut glaze , smoothed it over the top then put it under my broiler to toast the coconut . It was Crazy Good , Oh My God ! Eating this with 1 scoop of June berry ice cream so yummy , thank you again !

  45. Kelly

    Yum yum and yum. Second time making these and they are quick and delish. Thanks for the recipe.

  46. Mihaela

    this is the easiest, cheapest and most delicious lemon brownie i ever tasted!thanks

  47. Mary Jo

    This recipe is absolutely delicious! Recommended and sent to me by my son. Cut the sugar just a bit in the recipe and made a 1/4 cup powdered sugar glaze which was perfect for me. Also used 1/2 tsp pure lemon extract instead of the lemon rind. Thanks Jenny! Going to be a favorite!

  48. Jocelyn

    I just made this brownies but the texture is very dense. Could it be due to the flour? I followed exactly 1 cup. Perhaps you can convert into gramage for me?

    Secondly of suspect it may be the oil. I don’t have extra light olive oil and used extra virgin olive oil instead. Do you think this could be the culprit?

    Looking forward to your reply.


    • Jenny

      It’s not the oil but more likely the way you measured the flour (it must be aerated first), or the type of flour. For measuring, please see my blog posting on Flour Basics: If you did not use either all purpose flour or whole wheat PASTRY flour, that could also be the cause.

  49. Kathy

    If I double the recipe and bake in a 9×13 pan how long should I bake it?

    • Jenny

      The dough will be a little thicker in a 9 x 13 so it should take a little longer to bake. I would check it at 20 but expect it will take at least 25 minutes, possibly a bit more. Just keep checking it with a toothpick.

  50. Fauzia

    Hi Jenny, thanks for sharing ๐Ÿ™‚

    just made these and they are cooling now. how can i store these best?

    • Jenny

      I store all my baked stuff in the refrigerator after the first day. With lemon brownies, I cut them into squares and keep them in a tightly sealed container, refrigerated.

      • Fauzia

        thank you, Jenny, as turned out storing was not necessary. it was so yummy, 1 ate the whole cake in 1 day! ( with 2 friends)

  51. Wendy

    i have just made the lemon brownies, but they have turned out quite solid not fluffy like your picture with the recipe, can you suggest what I may have done wrong

    • Jenny

      A couple of things may have caused it: 1) Did you use whole wheat flour and not whole wheat “pastry” flour? 2) Did you use any other sweetener besides white sugar? 3) Was you baking soda fresh? 4) Did you replace the yogurt with something else? This is a dependable recipe so there has to be an explanation. Almost everyone who follows the recipe exactly gets a great result. Let me know of anything different and I can help figure it out. It’s important that my recipes work for everyone.

      • Wendy

        I used all purpose flour, baking powder ok till Jan 2016′ Fage fat free, gran. sugar, light olive oil, eggs, lemons etc. as recipe said

        • Jenny

          I noticed you said baking “powder”and not baking “soda” so that would be the main problem. This recipe needs baking soda which works with acidic ingredients to make baked goods rise. The only other things that could have made a difference is the fat free yogurt (mine is 2% which provides a little fat) and if you did not aerate the flour before measuring because that would have resulted in too much flour. But unless you made a typo, it’s definitely the baking powder that’s the problem. Please keep me posted.

          • Wendy

            Thank you for your reply, I didn’t realise there was a difference between baking soda and powder, and I will aerate the flour, hope I can purchase the b. powder in U.K

  52. Amy

    So far, I’ve tried the two types of brownies, crepes, Polish pierogi, baked ziti ( I used mock, Italian ground), and potato pancakes. Healthy, delicious and easy to follow instructions and fun to watch videos.
    With your help, I’m even turning into a pretty good baker, too! Next, is the orange-sesame chicken. For us, it will be mock chicken; I’m sure equally delicious. Can’t wait to bake the crispy, sour dough buns, though. What can I say? Dziekuje slicznie.

  53. Heidi

    this sounds so good! Planning to make these tomorrow. What do you think about substituting coconut oil for the vegetable oil? Another person commented about making them with coconut yogurt. The combination of coconut and lemon sounds delicious!

    • Jenny

      Yes, you can use melted and cooled coconut oil and I agree that lemon and coconut are great together. I thought about tossing some coconut on top of the glaze while it’s still warm.

  54. Minu


    At wat temperature should we keep, if making in a Microwave?

    • Jenny

      I have never baked anything in a microwave so I’m not able to tell you. I suggest you look at other recipes for microwave brownies to determine the time and temperature and then you can use my recipe with their microwave notes.

  55. Alice Fong

    Hi Jenny, can I use low fat yoghurt? Any brand? Can you make lemon bars and lemon zest muffin? ๐Ÿ™‚

    • Jenny

      Yes, you can use low fat yogurt. 2% yogurt is low fat yogurt here so I believe it’s the same thing and you can use any brand. There is a recipe for lemon bars in my free cookbook, which you can download. And for lemon zest muffins, you could try my lemon-blueberry muffins without the blueberries.(

      • Alice Fong

        Thanks for your quick response, i like your video but some recipes don’t have video.:-)

        • Alice Fong

          I download your cookbook, ya so happy and I subscribed! Why don”t make a video of the lemon bars? Cos I like to see u on screen.. Can u make low fat birthday cake? Hope to see your next healthy recipe.

      • Thelma

        Hi Jenny:

        I love your site! Your recipes look delicious and seem easy to do. I made the lemon brownies and they turned out fabulous – I almost ate the whole cake myself!

        I have a diabetic husband – can I use a natural sugar substitute (stevia) to equal the sugar? Will that affect the taste or texture?

        Thank you! I look forward to trying all of your recipes. I am not an astute baker, but the brownies turned out so well and boosted my confidence.

        • Jenny

          I have no experience baking with stevia but I don’t think it has the texture of granulated sugar so you may not be happy with the result. It might be better to look for a diabetic recipe that’s already proven to work without sugar. There’s a lot of information online about baking with stevia.

  56. Mugil

    Hi Jenny, thank you fr the recipe. Tried & turn out the same texture & looks exactly like yr video. Unfortunately the brownie had a too strong yogurt smell tht puts off the appetite. Why is that?

    • Jenny

      I can only guess that your yogurt is not the same as mine. Mine is a 2% low fat plain yogurt. If you used a full fat or flavored yogurt that might have caused it. The lemon flavor is very strong in these brownies so make sure you are using fresh lemon zest as well. I suggest that you might try a different brand of yogurt and make sure you follow the recipe exactly. Let me know…

      • Mugil

        I guess so too…thanks alot jenny…however the brownie tasted superb & so soft. Do you hv moist orange cake recipe? Also can i use fresh milk instead of the yogurt?

        • Jenny

          I do not have an orange cake and in this recipe, you can not replace the yogurt with milk. It’s the acid in yogurt that produces the soft texture in these brownies.

          • Toffeey

            Sour Cream can be substituted for Yogurt ….for those that don’t care for yogurt, sour cream is not quite so tangy.

  57. Yuri

    This is wonderful favor ! Especially about Grazing. It is first trying Lemon Graze. Usually in Vanilla Essence or Milk or something ordinary liquid I using.
    Thank you!

  58. Maninder kaur

    I am wondering if I can substitute baking powder or soda as a substitute for eggs


    • Jenny

      No, neither baking powder or baking soda can be substituted for eggs.

    • sheila

      I made them without eggs… i forgot to put them in if Im honest just not so yellow or wet.

  59. Marlene

    Jenny. Was intrigued by the name and recipe. Thought I would give it a go! Wow! So good, very easy to make, and deeeelish! I ate three! I’m going to make them again and will double the recipe! Thanks for such a great spring time dessert!

  60. Kai

    Jenny! I made these ‘lemonies’ (as we are now calling them) gluten free and dairy free… substitued my ‘Better Batter’ flour (combo of GF flours) and used Tofutti sour cream in place of yogurt! It was easy peasy lemon squeezy! LOL!
    I doubled the recipe too – No issues! I did not have enough lemons, so I used 1 lemon, 1 lime and 1 tangerine… I zested all 3 for a combo effect and combinined the juices! It was amazing! We loved, loved, loved it! It was gorgeous too with all the different colored zest in the icing!
    Doing a girls potluck next weekend, it is going to be there too! My new go to dessert! So quick and easy and sooooo tasty! Thank you for the best recipe ever and it was GF and Dairy free too! WOW!

    • Jenny

      The zest combo sounds great and gluten-free cooks will be happy to know this. Thanks for sharing.

  61. Jim

    Very very good recipe. Snowed in and only had coconut yogurt, so I made it a lemon coconut brownie. I then added shredded coconut on top of the cake after it came out of the oven, and added the glaze on top of the coconut. Wow, Jenny!

  62. Ben

    Can you use Stevia or Swerve instead of the sugar for the same recipe? I am diabetic.

  63. Diva

    I just made this and it was reaaaaally good! Although I failed to top it with the white glaze (I followed your glaze recipe carefully but mine turned out to be very transparent and made the top of the cake too sweet), I love the recipe, so thank you very much!!

  64. Linda

    I keep making these, and everyone keeps gobbling them up. I also tried a lime version, and YUM! The lime flavor is too subtle if you use only the zest and juice, so you need to add some pulp to both cake and glaze. I also added a touch of green food coloring to the cake; the zest was enough to colour the icing. It is soooooo good! Tried it with pineapple as well, but that came out too mushy. Next I’m trying it with orange. Love this recipe!

  65. zoe

    The taste was great but unfortunately mine still stuck to the tin foil. ๐Ÿ™ not sure what happened there

    • Linda

      I leave mine to sit in the foil, on a cooling rack, for about a half hour after I take it out of the oven. Then I gently peel the foil away, and it works well every time.

    • Jenny

      It might be your brand of foil so you can always grease the foil if it helps.

    • Fay

      Try using ‘baking paper’ instead of foil. Guaranteed not to stick

  66. amel

    I tried it but i didn’t work k dont know why

    • Jenny

      If you let me know what ingredients you used and any substitutions/changes you made, even pan size & type of oven, etc. I can probably tell you why they didn’t work. It’s important to me that my recipes work for everyone and these are worth trying again. I just made them yesterday.

  67. kendra

    I made this recipe. I was fantastic, I only used 1 juicy lemon and it had tons of lemon flavor. It also cooked for about 23 minutes. thanks

  68. Linda

    Have made these several times now – they are delicious!

  69. Maddy

    Hi. I was on holiday in a rented house, and had no butter, so googled up this recipe. I also had no square tin, so used a round one, and no yogurt, so used sour cream instead, and no icing sugar, so I didn’t do the glaze, and no measuring spoons, so I used regular spoons and guessed fractions of them, and only rice bran oil. I ended up with a perfectly reasonable lemon cake, nothing like as stodgy as I expected from a brownie recipe. Go figure.
    I might try again, adding maybe a half cup of coconut next time.

  70. Olga

    These are awesome! thank you so much ๐Ÿ˜‰

  71. Drea


  72. Irene

    Can you use probiotic bulgarian yogurt?

    • Jenny

      I’m just not sure. I have never baked with it and I can’t find any recipes that use it.

  73. tuqa

    i dont have a 8×8 metal pan , will this recipe work if i use a 8×11 glass pan ? ๐Ÿ™‚

    • Jenny

      Baking in glass usually requires that you reduce the oven temperature by 25 degrees but you would not likely get a good result with an 8 x 11 pan. You could use an 8 or 9-inch round pan, or even a 9 x 9 square could work.

  74. tricia

    I like this so much! Can you also do a healthier version of the lemon bars?

    • Jenny

      There is a recipe for healthier lemon bars in my cookbook. I will posting the entire book on this site in the next week or so, all for free.. a downloadable pdf. It’s coming soon…

      • tricia

        I’m looking forward to that. Thank you so much for sharing these recipes to us for free. You inspired me to eat healthier ๐Ÿ™‚

  75. Angeline

    Hi Jenny,
    Can I substitute the yogurt with whipping cream instead?


    • Jenny

      Whipping cream won’t work because this recipe depends on the acid in the yogurt to make the brownies rise.

      • Maddy

        Surely the lemon juice provides enough acid to do this?

        • Jenny

          Two tablespoons of lemon juice might be enough acid but I find yogurt also adds moisture to baked goods. I should have added that whipping cream being a liquid would not work in this recipe. If whipped, I really don’t know but it has a lot of fat so it would not be as healthy as yogurt.

          • Rachel

            First time on your page. Fallen in love at first sight.
            Regarding the lemon bars – Instead of Yogurt can I use apple sauce…

          • Jenny

            I’ve tried baking with apple sauce but have never liked the results. In this recipe, yogurt provides moisture and a little fat but apple sauce probably won’t. If dairy is the issue, maybe you could try a non-dairy yogurt…

  76. Jen

    This is delicious! Thanks for sharing your recipe. I slightly adapted by adding 1/4 cup desiccated coconut to the mixture, and a little less flour, and also sprinkling some coconut on top at the end. Yum!

  77. Gbemi

    Had no butter at home and came across this recipe; absolutely delicious! Also had no lemons and used oranges instead, can’t wait to try it with lemons now. Many thanks indeed.

  78. Hara

    This is amazing!! although the texture is more like cake than brownies, it’s gotten a “must make again” in my kitchen……..

  79. Shira

    Delicious! More cakey than brownie-ish to me, but didn’t change how delicious they were at all! Didn’t have poudered sugar, so I made a glaze with whipped honey. Super yummy, and the honey can make them a great springtime treat! Xoxo

  80. khabirah

    just made these and they taste good!

  81. khabirah

    can greek yogurt be used?

    • Jenny

      Yes, Greek yogurt is good in this recipe as long as it’s not fat free.

  82. Annie

    Hi Jenny,
    I tried your easiest lemon brownie recipe tonight for the first time. I used the whole wheat pastry flour instead of all purpose flour and I followed the recipe exactly. After 20 minutes in the oven, I checked them and the toothpick came out clean. I let them cool for about 10 minutes and when I went to pick it up off the foil, the middle was mushy and not done! Any ideas on why the middle would not be cooked done but the sides were?? I am an experienced baker and I’ve rarely had baking mishaps. Any advice would be appreciated!

    • Jenny

      With so many people having success with this recipe, there must be a reason for this but if you’re experienced, you have probably already considered the same things I have. But I will list them anyway:
      1) Did you use an 8-inch square pan?
      2) Did you use a light colored pan?
      3) Did you use a glass dish?
      4) Is your oven temperature accurate?
      5) Was the oven rack in the center?
      6) Did your oven preheat long enough?
      7) Did you use fat free yogurt?
      I can’t think of any other reason – please let me know if anything above could be the problem.

  83. Vivian

    Hi Jenny,
    I was wondering what you could substitute the powdered sugar for if you don’t have any.

    • Jenny

      They say you can put one cup of regular sugar and one tablespoon of cornstarch in a blender and process it until it’s powdery but I have never done that so I can’t speak from experience.

  84. Ain

    It’s hard to find Fage yogurt here. Are there any other yogurt that can be used like yoplait? paul’s natural yogurt? Apart from the sour cream substitute.

    • Jenny

      You can use any brand of yogurt. Fage happens to have a nice thick texture considering it’s low fat. I never use fat-free yogurt because of its odd texture and added stabilizers. I use 2% in this recipe just to keep it low fat but you can also use regular full fat yogurt.

  85. Aleksandra

    Delicious ! Question: how should I store these for the next day to keep them moist and keep all the goodness in over the night??

    • Jenny

      I keep mine in a covered container on the counter for a day or two and after that, in the same covered container in the refrigerator.

  86. Maggie

    Hi Jenny,
    My grill oven’s maximum temperature is just 250 degree, not 350 like yours. So please how do you suggest me to do? Longer time? Much appreciate your answer Jenny!

    • Jenny

      I’m sorry to tell you that 250 degrees fahrenheit is NOT hot enough for this kind baking and a longer time will not make a difference. 350 f. is usually the minimum temperature needed to give baked goods the lift and rise they need. However, I suspect your oven may be 250 celsius. In that case, you would bake it as close to 177 degrees celsius as you can. If your oven actually is measured in fahrenheit then the only thing I can think of is a toaster oven usually goes up to 400 f. and that might be an option. (there is a metric conversion chart in my blog:

    • Maddy

      Possibly your oven is in degrees Celsius, not Fahrenheit? In which case, use 180ยฐC.

  87. Nina

    Hi Jenny,

    I intend to make this recipe tomorrow because it looks so good and have so many good comments I’m sure it’s a great recipe. Just one thing I need to ask you, how long do you need to preheat the oven before putting the batter inside? Does it really matter to the result? Thanks alot Jenny!

    • Jenny

      The average time is 15 minutes to preheat the oven to 350 but I usually preheat mine for 20 minutes. It does make a difference if you put something in to bake before the oven is hot enough. Baked goods need that initial blast of heat to bake properly. An oven thermometer is the only way to know for sure when it reaches 350. Newer ovens preheat faster than older ones so if you’re not sure, you could preheat for 20 minutes for peace of mind.

  88. Martha

    I just made these lemon brownies and they are De-licious!!!!!!!!!!!!!! So refreshing. I ran out of butter and now I need not replace. Thanks for so many sweet and healthy options.

  89. Laufa oakley

    Hi Jenny
    Have made the lemon brownie and my family n friends loved it! Thanks for sharing!
    I want to no why it’s called lemon brownies instead of lemon slice? Sorry for asking! I love easy recipes!

    • Jenny

      I think they look just like a chocolate brownie but they’re yellow. If a brownie is brown, maybe these should be called “Yellowies.” ๐Ÿ™‚

  90. Trish

    Can you make without eggs?

  91. patricia

    Hi Jenny,

    Have made the lemon brownies for all my family. Everyone loves them. I have to change the flour because of having celiac but they are still delicious. I usually use brown rice flour. Thanks for the recipe

  92. Robin

    i had so much fun making this cake, im usually so confused what to do but this cake came out so perfect and it was so easy! i love it x cant wait to try new recopies ๐Ÿ™‚

  93. Mary

    Hi jenny. I’ve recently tried out your recipe for the lemon brownie and it was terrific, thanks for sharing!

  94. Cel

    i made these on a whim for my mom the day before mothers day and hid it in the fridge. no mixer, no butter — it was so perfect. except we didnt have lemons either so i just crushed almonds and used vanilla extract in place of everything that needed lemons.
    but it turned out delicious and my mom loved it!

    thanks for sharing it,
    and happy mother’s day to you~

  95. Diane

    Made these yesterday and are quite good. My family like them because they are very moist. Thanks Jenny. Looking forward to trying more of your recipes.

  96. eliza

    I’m Polish who lives in Italy. Just found your website few days ago and already done some of your baked donuts. Wonderful!! Dziekuje bardzo, a jutro zrobie lemon brownies. I keep my eye on baked paczki too ๐Ÿ™‚

  97. illa

    Hello Jenny,
    I just made these lemony brownies today and they are very delicious:)Thanks for sharing this recipe.They are quick and easy to make and at the same time healthy too!
    Would love to try more of your recipe and share it with my friends!

  98. Ally

    Could I love you more for this one??? So good and easy to make! It’s a shame those brownies don’t last us for more than half an hour though:)

  99. Don

    Love your video, outstanding job!!
    I am not to crazy about lemons except for lemonade.
    So I substituted 3 tablespoons of Strawberry jam and strawberry yogurt
    Came out very moist and taste great !!!!

  100. Hazel

    How big is the cup that you measure the ingredients for the lemon brownies, please.

    • Jenny

      I pre-measured my ingredients and put them into coloured bowls. I used standard dry measuring cups and on my scale, one cup of flour weighs 4 1/2 ounces or 130 grams. I hope that helps.

  101. Nancy

    I used parchment paper instead of foil. I personally do not want aluminium touching my food. I also use those black binder clips if I need to hold parchment paper in place on baking pan. They can be bought at office supply store.

  102. Nancy

    Jenny, Oh My Oh My….One word describes your lemon brownies; Amazing !
    I grated 3 lemons for the brownies instead of two. YUMMY !
    Thanks for all your wonderfful recipes.

  103. Kat

    It is incredibly easy and AMAZING. One of the most delicious things I’ve made. I used coconut oil instead of canola but it turned out still AMAZING. Thank you so much, Jenny!

  104. Barb

    Hi Jenny,

    I just made these yesterday and they are almost gone, I cannot stop eating them. I used parchment paper to line my glass baking dish and it worked great. I cannot have milk products so I used Tofutti sour supreme instead of the yogurt and they came out perfect. Just an FYI for anyone else out there with cow milk allergies.

  105. Judi Castro

    Hola Jenny..
    Yo soy Mexicana y tengo muchas limones en mi casa.

    Con este receta yo puedo utilizar las sobras.. Muchas gracias.

    Tambien yo prepare hoy LAS SALMON PATTIES..Sabrosa !!!

  106. noob super

    dear jenny, i made this over and over and over again. it is so delish !!!!

    my kids cant seem to have enough of it and complains that one batter gets cleaned up in 15 minutes time!! ๐Ÿ™‚

  107. Adriana

    Made these today, very tasty n tangy! ๐Ÿ™‚

  108. Alex

    Hi Jenny,is it okay if I dont use the yogurt? because I saw other ppl’s video they didnt put any yogurt inside the cake ><

    • Jenny

      If you eliminate the yogurt you will probably lose some of the moisture and a little of the fat. I might increase the oil by a tablespoon if you do. Please let me know if they turn out.

  109. Naomi

    Delicious!! I am impressed, so easy & soooo tasty! Thank you ๐Ÿ™‚
    I actually spread the batter on a bed of apples and raspberries, its really fresh and love the fruit addition :))
    Will do again, no doubt!

  110. Rebekah

    Oh my goodness I’m addicted! 2nd time I’ve made them in a week and the first time they didn’t last a day! However I do need to say that both times I have not had plain yogurt and used strawberry yogurt and I have nothing to compare it to but I would say these are amazing, thank you!

  111. Madeleine

    Hi Jenny, these are lovely! I used lemon curd yoghurt instead of plain for extra lemony brownies and they were really yummy! ๐Ÿ™‚

  112. Julia

    I tried baking this and it turned out really delicous! thank you for the recipe ๐Ÿ™‚

  113. Courtney J

    Hi Jenny these look awesome. I really can’t wait to try them, unfortunately I don’t have any plain yogurt and I really want to try them,is there anything I can use instead of yogurt? Courtney J

    • Jenny

      You could try using reduced fat sour cream instead of yogurt.

      • Deb

        Made them with sour cream and they turned out just fine.

  114. Myf Ruakere

    oh my wowwwww! have been scouring the net for good lemon recipes and this takes๏ปฟ the cake! or.. brownie.. anyway! I used vanilla yoghurt as that was all I had and they still turned out delectable. Thanks so much for this recipe ๐Ÿ˜€

  115. Sarah

    I made them with limes as we were given a bunch..tasted great and I used the same proportions as lemon in the recipe ๐Ÿ˜‰

  116. Alice

    Have you tried not using any baking soda? I have read that using only eggs as the leavening agents makes a more dense brownie. I prefer the real “fudge” like texture rather than the cakey brownie.

    • Jenny

      I will try making some today without the baking soda and will report back.

    • Jenny

      Okay, I made them without the baking soda and the taste was just as good and I would say they were more dense than chewy but they still tasted really good. I posted a picture of your version in today’s blog.

  117. patti

    These are the MOST AMAZING lemon brownies EVER!! And so easy!!!! Thank you, Jenny!!

  118. trogui7

    Hi Jenny, I tried the recipe with limes to experiment a๏ปฟ little. I was pleased with the flavor. One difference is that instead of powdered sugar for the glaze, I used agave nectar. It was too wet, for a glaze, but tasted great, so I used just a little. Thank you very much for this recipe. My husband enjoyed it too.

  119. Sofia

    The Lemon Brownies really taste good!

    Sofia (age 9)

  120. trogui7

    I look forward to trying this recipe. Can’t help but wonder if it would be just as delicious made with oranges or limes. What adjustments would be needed?

    • Jenny

      I’ve haven’t tried it (yet) but I think if I๏ปฟ were using oranges, I would reduce the sugar by 2-3 tablespoons. With limes, I don’t think I’d change anything else but if you try either variation, please let us know how they turned out.

  121. Sue

    I canโ€™t wait to make these again. I just watched your video at work on break and I know what I did wrong with the glaze. These are the best brownies we ever had! I love lemons so this recipe caught my eye immediately.

  122. Kim

    is it ok if i๏ปฟ dont use oil?

    • Jenny

      I’ve never done it but you could try doubling the yogurt and not using oil. If you don’t like the result, you could try the extra light olive๏ปฟ oil. I’ve used that and there is no detectable olive taste at all and olive oil is proven to be heart-healthy. If your no-oil version works out, please share it with my readers here. Thanks.

      • Kim

        Jenny, I tried this today without using the oil and doubling the yogurt instead. Loved what came out of the oven and my friends enjoyed every bite of this! Thank you for a great video, and your hair does look beautiful! <3๏ปฟ

        • Jenny

          Wow! I never thought to eliminate the oil but I’m sure some of my readers will want to try your version. I will definitely try it, too. Thank you for sharing this with us.

  123. Sue

    Jenny, I have made these twice now and I don’t know why my icing (glaze) doesn’t turn out light and fluffy like yours. It is more like a glaze. Am I doing something wrong? I follow your recipes verbatim. It seems to liquefied. I made them today and again the icing doesn’t look like yours. Confused??


    • Jenny

      Sue, I’m glad to wrote because I checked the recipe and it should have read 2-4 Tbsp. lemon juice for the glaze (it has been changed). Please note it’s not a frosting but a glaze and I think the shiny top in my photo makes it look thicker but it’s not thick at all. If you want a thicker glaze, just use the least amount of juice possible, adding it very slowly, 1/2 teaspoon at a time. But here’s some good news: I’m making a video of this recipe because it’s just so good I want everyone to see how easy it is. The video will be up in the next couple of weeks.

  124. Sue

    Jenny, these brownies are amazing!!! What a flavor burst! Mikeโ€™s comment was โ€œOh my God, these are awesome!!!โ€ I made them last night and I used the left over fresh lemon juice in my green tea this morning. They taste as great as they look!! You rock my sista!!!

  125. Christine

    I just made these and they were DEEEE-LICIOUS!!!

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