Aug 27, 2016

Lemon Brownie Update

Best Lemon Brownies RecipeI made lemon brownies today and decided to experiment with a larger pan, using a 9 x 9-inch square instead of the 8-inch square. Well, this recipe is indestructible. The brownies turned out great, even a little fudgier than the original. Even an amateur baker can’t mess this up. I’ve made these easy lemon brownies with all purpose flour, with whole wheat pastry flour, once when I was out of yogurt I used sour cream instead and no matter what, they always turn out. And it’s one bowl!

It’s one of my most popular recipes because they are so easy to make. There is no mixer, almost no cleanup, and they are so darn delicious. If you haven’t tried it yet, or even if you have, you can now make it in an 8 by 8 or 9 by 9 pan. Click here for the recipe. – Jenny Jones

5 Comments on "Lemon Brownie Update"

  1. BigRed

    Just made these using the neighbors ‘delicious lemons ( since I’m always “stealing”).
    I used the 9×9 Pyrex and sour cream. They had a spongy cake texture , which was not what I was expecting at all, but tasted just GREAT!
    Especially delicious and lemony was that glaze.. I think I’ll put that on EVERYTHING !
    I probably should’ve used a cake pan instead of a Pyrex, and maybe the yogurt next time … to see if I get more of a brownie texture .

  2. pat

    where is the recipe??

  3. Debbie Millington

    This looks so yummy, but can this recipe be changed by using coconut or almond flour as not eating white flour..what else can be changed and what would the amounts be??

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