One Bowl Lemon Brownies
One bowl. No mixer. So easy. You’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
Ingredients:
- 1 cup all-purpose
- 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) - or sour cream
- 3 Tablespoons vegetable oil (I use avocado oil)
- zest of 2 lemons
- 2 Tablespoons fresh lemon juice
- 1 cup powdered sugar
- zest of 1 lemon
- about 2 to 4 Tablespoons fresh lemon juice
Glaze:
Instructions:
- Preheat oven to 350° F.
- Line an 8 x 8 or 9 x 9-inch square pan with foil or parchment paper, leaving extra for “handles.”
- Put all ingredients into a bowl.
- Stir by hand until smooth (about 30 seconds).
- Spread batter in pan and bake for about 20 minutes.
- Cool in the pan for 5-10 minutes.
- Lift out of pan and spread glaze over warm brownies.
- Stir glaze ingredients together in a bowl, adding juice gradually until glaze is spreadable.
Glaze:
No Yogurt? You can use sour cream instead.
Note: Whole wheat pastry flour works just as well - it's the way I usually make them.
This is the second time I made them and they turned out great both times – I love dependable recipes!
I do have a question, as far as storage – do these need to be refrigerated? I’m thinking that may dry them out?
Thank you!
Works beautiful every single time!!! My family loves this. Thank you
These are awesome, came out as pictured. Yummy!
I followed the recipe to the letter and my baking soda was brand new, and they came out flat as pancakes.
I have made this recipe dozens of times with great results. Try again and follow the recipe exactly. Maybe your oven was off or your pan was too big or you used fat free yogurt. You could not have followed the recipe to the letter. Try again.
I also followed the recipe to a T, used an 8×8 pan and mine came out pretty flat also. I won’t make them again. The glaze was delicious.
Both baking soda & baking powder can be tested for effectiveness. I know it seems that new packages would be fine but if your baking is not coming out right I would check it to be sure. Certainly not the only reason possible but you could start there.
Baking Soda: Place 1/4 teaspoon baking soda in a cup and add 2 teaspoons vinegar. Just like baking powder, if baking soda doesn’t bubble, it’s old and should be replaced.
Baking Powder: Place 1 teaspoon baking powder in a cup and add 1/3 cup hot tap water. If it starts to bubble, it’s good to go. If not, add it to your grocery list.
These were so delicious! Super simple to make, and they’re perfect for a little treat. Although I accidentally use olive oil instead of what the recipe said, but it actually turned out really good. You don’t really bad taste, it’s perfect.
Thanks for making this recipe Jenny.😌😉
I’ve made this twice using whole wheat pastry flour and the results were perfect! These are so delicious and easy to make. It will be one of my go-to recipes. Thank you!
I love Jenny’s recipe and have tried several. This was simple and delicious. I but the lemon brownies into small sizes because they are tall. Delightful and refreshing and you can’t beat the one bowl quick-fix recipe. Thanks again, jenny.
These are delicious and great to take somewhere. I am baking them again for a luncheon tomorrow. Once I didn’t have sour cream so used mayonnaise. They were really tasty and no one knew the difference!
I read you used mayonnaise instead of either yogurt or sour cream so was it Light or Lo-Fat or regular?
I’m surprised your cakes(bars) weren’t heavy
(if you knew what I mean)
I’m not much of a real cook so everything in a recipe has
to be exact or I just create garbage😁
Thanks
LesB
You give advice for measuring flour but even with that advice, measuring flour by volume can lead to variations in actual quantity by up to 25%! For me, a rather inept baker even after many years, it would be so helpful to have weight measurements. Mistakes down to near zero percent. Yes, I can convert: 1 cup all purpose flour weighs 120 grams. But sometimes conversion doesn’t work. Would you ever consider adding weight measurements to your recipes? So many American kitchens now have scales, and for those that don’t, they can continue with volumes.
I agree. Prefer to bake using the metric system. So much easier and precise!
(BTW 1 cup/8 ounces is equal to 240g not 120g.)
CORRECTION FROM SIDRA: Tried to edit my previous reply! I was wrong. For dry weight, it is 120g. The liquid weight is 240g. So sorry!
A keeper for sure. This recipe is wonderful. It is easy, fun and tastes like heaven.
This recipe is wonderful. It is easy, fun and tastes like heaven.
Just curious if the yogurt could be replaced with something dairy free? I love lemon desserts but I’m allergic to dairy. 🤷♀️ Thank you. Your videos are simply awesome.
I use 1/2 cup unsweetened applesauce instead of oil, eggs or dairy. Vinegar and baking soda is a nice leavening trick. Warning, don’t over mix, and once wet ingredients are added to dry, don’t waste any time to place into preheated oven. My fav and Best lemon quick to fix cake!
I, like others, have been making some wonderful and dearly loved recipes from your terrific website. Recently I discovered that my and my husband’s caregiver is celebrating a birthday and I know her favourite dessert is lemon, and anything with lemon. She is off on the weekend but when she returns on Monday, I will be surprising her with a batch of lemon brownies. All three of us will have a lemon treat and she can take the rest home on the weekend. If there is any left, that is.
We thank you for being there and am especially there is a nice man in your life.
What a lovely gesture.
I just made this with sour cream and whole wheat flour.
Highly recommend NOT using wwflour.
Good thing the ingredients were cheap. Tossing.
Whole wheat PASTRY flour works every time for me.
I wonder if you can use white whole wheat, would it be good?
Hello Jenny,
I discovered you on YouTube two years ago, and I could not believe how fun and easy you make cooking. Your personality is delightful, and you are so very funny. I think it is fantastic! Your recipes are very simple, tasty, and easy to make. Thank you for being there for those of us who thought we would never be able to follow a recipe, and it turn out exactly the way it should.
You have a blessed talent.
I am a grateful fan and follower.
Me Seconding your reply to Jenny!
Great stuff!
LesB
Truly you are a blessing Jenny! And do you know something? Its a ripple effect this blessing….I follow your instructions and don’t question or waver from them. Delicious meals are shared with friends, family and even strangers that are ill and just need someone to prepare a home cooked meal worthy of eating and savoring. From your bread, to the cancer soup to the lemon brownies and more….Sharing is caring Jenny! Thanks for sharing. THANK YOU FOR KEEPING IT SIMPLE YET SCRUMPTIOUS EVERY TIME!!! 🙏👍❤
Made these for the first time last year as part of my massive christmas cookie platters for family. Huge hit! So good that I wanted them all to myself but I took the high road and added them to the platters. Just made these again for my Uncle who traveled from Colorado to NY to see family for the first time since he lost both his parents and his wife all within 3 months. I wanted to bring him some comfort as his wife (my Aunt) was such an amazing baker. I brought these to him and he just kept smelling them and then dove in. He LOVES lemon and he told me that these were an absolute blessing! It made him open up and talk about memories of his wife. How wonderfully healing is that? Jenny, just wanted you to know how much of an impact this lovely space you’ve created and your recipes that are shared with so many loved ones across the planet. Thank you so much!! Family is everything.
Lisa, your letter brought me to tears. You are so kind to share this with me and I’m so very sorry for the losses endured by your uncle. To think that this simple recipe brought comfort and healing to someone who is suffering means so very much to me. We all know that foods can heal the body when we’re sick but you reminded us that when you cook from the heart for someone in need, there is no better gift. Thank you for sharing this with us and for showing your uncle how much he is loved. ❤️
Jenny, thank you so very much for your kind words. By leaving my story here in this wonderful space you’ve created, I was planting a tiny seed of hope, sprinkled with love, wishing the message would find it’s way to you and others and continue it’s journey across the world to inspire ways of keeping us all connected. I thought that with the high volume of comments here, you might not see it – but then again, you just might – and you did & responded. In this busy world, that’s a testament to your beautiful heart and a reminder that we should never lose hope. You are absolutely right about the power behind reaching down within ourselves to help others who are hurting, especially if we, are hurting as well. The smallest kindness (a tray of lemon brownies) can spark a wave of healing. How many family stories are anchored by people gathering and the sharing of food? It can also bring complete strangers together – creating a new bond over common ground – and can be so very healing to the giver and receiver.
The other end of my Uncle’s story (his wife and he had been together since the 8th grade, married 54 yrs) was that he was traveling to NY to stay and visit with his sister (my Mom). So, she also had lost her parents (my Grandparents, married for 74 years, my Grandmother from Alzheimer’s, my Grandfather from being 92 and the completely-at-home caretaker to someone with Alzheimer’s) and a very dear sister in law (my Aunt from cancer) and then, a few months later, her husband (my step Dad to Alzheimer’s). So, when I brought your simple lemon brownie recipe to my Mom’s home, for her and my Uncle – it was anything but a simple recipe – it was also for my Grandparents, my Aunt, my Step Dad and, lastly, myself. We were all burdened by loss but continue to look around us to see the precious connections that remain and by sharing our family memories while sitting there enjoying your lemon brownies, we fed our souls with the beautiful journey that is life and celebrated the connection to those who we have lost in this world but will remain forever connected to. After I left my Mom’s that day, she told me that my other Uncle (their other brother who had also lost both parents) stopped by to visit with both of them that same day. She sent him home with some of those healing lemon brownies to share with his family.
I also want to mention that I was extremely close to my Grandmother and some of the best memories were baking with her. I had her handwritten recipe for dinner rolls – that she always made for family gatherings – put onto a tea towel and gave as gifts to family members after she passed. I spoke of this at her funeral and afterwards, extended family members came up to me and asked for her recipe to share with their families. I turned my spare room in my tiny house into a baking room, filled with family photos on my Grandparent’s hutch that moved from house to house with them that now resides with me, my Grandmother’s baking apron hangs on the door, her old pyrex dishes and rolling pin, not only displayed but still very much in use. I am surrounded by memories and love in that baking room and I definitely feel like I am baking with my loved ones there.
And so, the tiny seed, sprinkled with love, continues its journey, ever upward and outward, in it’s never-ending journey to connect us all. Thank you, Jenny. You are a gift. You are that seed.
Lisa, thank you for taking the time to write this very thoughtful & touching comment.
Jenny – how sweet & kind of you to respond as you did.
Lovely – reminds us how food can connect so many in such a meaningful way.
I make this with oranges fairly often. It turns out great!
This sounds delicious – thanks for the tip! I’ll have to try this after the lemon.
Has anyone substituted limes or oranges?
Yes, it works just fine!
Yes. I even used crushed pineapple. Squeezed it dry for the batter and substituted its juice for the lemon. Turned out great.
Thanks, This was easy, fast and really good. I needed to bake it 25 min.
I’ve made these many times and they always come out great. We have meyers lemons, which are sweet lemons. Overtime, I have increased the amount of lemon zest in the brownies and especially in the glaze. Can this recipe be scaled up to a 9×13 size pan?
I just made these in a 9×13. I used 1 & 1/2x the ingredients and baked for 20 minutes. Turned out perfect.
I love these squares. Great lemony flavour. I made them for our group tonight and they loved them too!!! 😀 Thank you SO much for this delicious recipe! I’ve made it a few times now and it turns out GREAT!
I made these today. Added sour cream instead of yogurt and homemade lemon powder from dehydrated lemons instead of the zest. Also I used Self Rising Flour on accident and it came out wonderfully!! Found your video on YouTube yesterday. Thank you ma’am!
I’m going to made this recipe, because it looks delicious. Thanks for sharing.
I made lemon brownies today, tomorrow is my birthday, they are delicious
I also had a question what are you can keep the brownies out on the counter overnight or do they have to be refrigerated because they have yogurt in them?
Love your recipes🥰
Once heated, or frozen, the living good bacteria of yogurt are destroyed. Like most any baked product of this nature this too can be left out. In my home an 8 x 8 doesn’t last 8 minutes 😀 to even have to think about refrigeration.
These are delicious!! I’m writing to respectfully ask that we all reconsider the use of aluminum foil in general but especially when it isn’t absolutely necessary. Greasing the pan or using parchment would do the job and I think it’s easier. Aluminum is environmentally terrible to mine, to transport, to process, to package, to distribute and to dispose of. It’s also expensive for the consumer. A VERY easy way to make a better choice for the environment. Thank you.
Great suggestion. Parchment paper it is!
I uses pan spray and it worked great. I wouldn’t even want to use foil.
Agreed, absolutely.
But there are times when parchment won’t do,
such as when grilling.
There I use metal sheets or pans when possible but
I still need foil for some things.
Occasionally I’ve found that Wet Cardboard works😁
I followed the recipe to the tee and the 2nd time it didn’t set .Don’t know why.
Maybe you forgot the eggs?
I used this lemon brown recipe today .
It was so easy and tasty for Mother’s Day.
10 star
Thank you for sharing
Hi Jenny
Lovely and simple recipe. Now
I have a small, pretty pedestal cake stand so would like to place batter in my 7 in spring foam pan. This will make batter denser. Any idea on best to adapt? Longer baking time at 325°?
Tks
I made this weekend. Doubled it for a party. It was gone in about 15 minutes. I will definitely be making again and again…for something a little different too. I made as directed using sour cream as that’s what I had on hand.
Jenny hope you and yours are doing well. This cake was delicious! We were going to throw away some small mandarin oranges because they were too sour, but I decided to use them in place of the lemons in this recipe. I used plain regular yoghurt instead of Greek (what I had). It was amazing and the smell of the cake was divine! May try it again with lemon but it will be hard to beat the mandarin cake.
Question I baked for 20 minutes it seemed like it was not completely baked. Did anyone have this situation?
I had to cook mine for an extra 7 minutes. I did decrease the temp to 325F bc I could see the sides sere getting dark but the middle was not done.Turned out great!
Hi, I am baking mine right now and I went the 20 mins. but because I live at a very high altitude, I let it go for another 8 mins. I just kept my eye out on it. You’ll be ok.
I’ve made these delish lemon brownies soooo many times and using
blueberries on top of the batter. They add a very nice fresh touch in flavor.
A great dessert to take to a get together with family/friends ( all within
COVID protocol recommendations.)
i used milk in place of yogurt, delicious
Hi Jenny, When you are trying to line a pan, dish etc with foil, it is easier just to flip the pan over, form the foil to the bottom of the pan, flip the pan right side up and put the formed foil inside the pan. It fits perfectly in the pan. No holes punched in the corners by fingers.
I love your recipes.
This is a great tip! Thanks
This was one of those great ideas that made me say “why didnt Inthink of that!” 😂
Well these were a hit at my friend’s birthday party! I made a double batch in a 13×9 pan and turned out great. Everyone was impressed, compliments all around. Some even commented on the aluminium sling.
I kept telling everyone it was from Jenny Jones as we were all of the age to see you on TV. 🙂
Thank you for a perfect recipe, great instructions on measuring the flour, which is how I normally do it but 100% appreciated. The sling trick was genius. I did use the tip from one of the comments to mold the foil to the bottom of the pan before placing inside for a easy and neat liner.
Thank you for making a fall day that much brighter and being the star of the show for my friend’s birthday.
Hi, when you doubled recipe did you just do the same amout of each ingredient twice? Thanks, looking to bake in a 13×9 pan
Can I bake this in air fryer? If so, time and temperature please? ❤️ this recipe!
Soo good! I made this with my foods class and we used whole wheat flour instead. They loved it!
I was making this for a potluck so I doubled the recipe and used a 9×13 » pan. The dessert is delicious but I was expecting more of a chewy, dense, brownie consistency. I would see it more as a lemon sheet cake. Still very good. Thanks
This recipe was the BOMB!! Me and my best friend both made this today. I added white chocolate chips to my recipe and it tasted great!! I will definitely be making these over and over. That glaze is OH SO TASTY! Thanks Jenny!!
I just made these brownies using the same ingredients in the recipe except I use limes instead of lemons because that’s what I had in the pantry and the result was still fabulous. Easiest recipe, quickest prep time, and most delicious lemon brownies ever! <3
when you’re going to line a pan with foil i find it easier if you first invert the pan and cover the bottom with the foil and shape it around the pan then pace the shaped foil inside the pan. its much smoother and fits better…especially in the corners.
What a great trip about folding the aluminum foil. Thanks.
Thanks.
I used cream cheese instead of yogurt or sour cream. Also I replaced 1 of the zested lemons for a lime..
It was phenomenal..
I assume the leftovers need to be refrigerated? It’s absolutely delicious 😋
Jenny, Can gluten free flour be used? These look soooo delicious. Light, moist and tempting!
Thank you.
why do you say ” ALWAYS AERATE YOUR FLOUR BEFORE MEASURING”.
How do you do that?
Thanks
Sift flour into measuring cup.
Sifting is not the same as aerating. If you sift the flour before measuring, you will likely use too little flour. Please see my Flour Basics for details.
https://www.jennycancook.com/flour-basics/
It means to sift the flour with a sifter.
Sifting is not the same as aerating. If you sift the flour before measuring, you will likely use too little flour. Please see my Flour Basics for details.
https://www.jennycancook.com/flour-basics/
shift flour thru a strainer.
Hello John,
SIFTING is not the same as AERATING:
Please see Jenny’s instructions in the links in her replies above.
Happy baking! 🙂
You can make “powdered Splenda”. I have been making my own powered sugar out of the natural cane sugar for a few years now. It’s will entail a small investment in your part of you don’t own some type of coffee grinder. I have a very inexpensive basic coffee grinder. I pour sugar to the line indicated for grinding and grind it until it is powder. I do the same with Splenda. And get the same results.
Thanks for this easy, wonderful recipe. Lemon is my favourite!
Can I double the recipe?
Thanks,
Hey! I have doubled this recipe on several occasions. I baked it in two small cake pans and layered it, cake style. Other than that I followed the directions for baking time and temperature. It was a huge hit. I’ve not made a double batch in one pan, so I can’t help with baking time in that situation. Happy baking!
Fantastic and easy recipe.
Hi Jenny I made these brownies but for some reason they didn’t rise very well you’re kind of flat-ish I think maybe my baking soda might’ve been old? I used Splenda in the batter too. But that icing is absolutely the bomb and I iced them anyway and then I ate four!!!! The cake it’s self seemed a little dry to me not moist like a brownie but I’m gonna get some new baking soda and try these again with full fat and see how that works because these are a winner for company. I can’t afford to make them for just me often I will weigh 400 pounds!! Lol
Sugar gives structure to baked goods so that might be the problem.
Adding: The brownies came out with an even rising they were a little lumpy looking so I’m pretty sure that was something in the baking soda not being fresh. I’ve heard many people say that Splenda is great for baking so I don’t think it was that. And I’m wondering why would I use Splenda when I used for on powdered sugar in the icing I wonder if there’s a Splenda confectioner sugar? If not I’m making the real deal next time sugar, oil and all!
@Sparkles – you can take the Splenda, put it in a coffee/herb grinder to make confectioners powdered “sugar” out of it. You can do that with any granulated sugar alternative.
Avid Baker, made these, so good! Will be making the GF ones too, daughter & 3 gkids are all gluten free! Have texted sister back east about these.
Thanks for a great easy recipe. ( We have Meyer lemon tree!!!)
These are so refreshing!
I’m going to try substituting lime or orange.
Hi Jenny! I have been holding on to this recipe for a while and today I made them. I did not have a lemon (only the juice) so added a little coconut flake for a similar texture. My glaze came out a little watery (too much juice) so I added it right when it came out of the oven and it got absorbed almost instantly. It came out amazing. Thank you!
Finally made these lemon brownies and they did not disappoint! 🍋 I love coconut and have made Jenny’s coconut cake several times. At the last minute, I mixed just a small handful (maybe 1/4 cup?) of sweetened flaked coconut 🥥 to the brownie batter, and I also incorporated the same into the glaze (I only made half of the glaze recipe and it was plenty!).
These brownies get better and better each day (this batch lasted me 3 days but I live alone and I’m working on my willpower so I don’t overeat, but these are soooo good, I ate almost half of them the first night!).
Thank you again, Jenny, for sharing your recipes with the world! May God bless. 🥰
I made these using the same amount butter substituted for the oil, and wow, they are the greatest! Easy, fast, delicious. A good recipe always seems to work when we do our little tweeks, am I right?
I’m trying to lower my carb and sugar intake. Do you this recipe would work if I replaced the flour with coconut flour or almond flour and use sugar replacement? The6 sound so, I may have to bite the bullet!
nut flours have a tendency to get soggy.(in my experience)
you might need and additional binding agent,
Try Trim Healthy Mama’s baking mix or Brianna’s baking mix recipe , which is a copy cat version of Trim Healthy Mama.
Have you ever made this gluten free?
Yes. https://www.jennycancook.com/recipes/gluten-free-lemon-brownies/
can I use butter in place of oil
Always! I always use the same amount of butter as oil that is called for in any recipe, especially cookies and muffins, but I think for this one I will use a plant-oil based margarine.
I’ve made this recipe exact as brownies. Soooo delicious! Thank YOU for sharing! Can I make this as a Bundt cake instead? I just got a new Bundt pan. 😊
I made these tonight for the second time, the first was about a year ago at the beginning of the pandemic. They really brightened up everyone’s mood! Changes I made this time: I was too lazy to use parchment and don’t like to use aluminum foil because it’s not good for the environment, so I just greased the pan. It was fine (and a crispy “crust”). I inverted it to get the “lemonies” out. Also, while I had enough zest from saving previously juiced lemons, but no lemon juice, I mixed orange and lime juice (about 2:1 ratio) to substitute the lemon juice. Wonderful! I love this super easy and fast recipe!
Hi Jenny, I need to know if I could use baking powder instead of baking soda to make them a little more “cake like”?
I have done several of Jenny’s recipes. She has some great ones. All have come out well and tasty. Most are very easy. This is my 1st on the Lemon Brownies. We like anything Lemon. I have them in the oven now and they smell great. My wife is making the glaze. She has to get involved, she says they are blondies? Don’t really care as long as they taste good. I used the zest of one lemon and 1/2 tsp of lemon extract. Only had two small juicy lemons. I needed to save one for the glaze. I can already tell they are going to taste great.
Thank you, Jenny
Ed,