I love my lemon brownies. I realize that some baked goods are not as good using whole wheat flour but it works with my one bowl lemon brownies recipe. In fact, I always make them this way now and I want to encourage everyone to try them this way. Any time you can avoid white flour, it’s a good thing. It needs to be whole wheat pastry flour and the result is a lovely, soft, delicious lemon bar.
I made them today in an 8 x 8-inch square pan but you can use a 9 x 9 for a more dense bar. I had some meyer lemons on my tree and if you have meyers, which have a milder lemon flavor, well I can tell you they make delicious lemon brownies. Oh, I forgot to mention this is the easiest recipe ever. Everything goes in one bowl, no mixer, no butter, no white flour, and if you make them… no brownies left! Click here for the recipe. – Jenny Jones
I 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
Any time I can make a recipe better or healthier, I’m always willing to try. I was craving lemon brownies today (maybe because my lemon tree is getting full!) so I decided to make lemon brownies and this time, I decided to experiment with whole wheat pastry flour. “These are just for me,” I thought, “so if they don’t turn out, nobody has to eat them.” I expected they would be too dense and heavy but you never know if you don’t try and any time I can bake with whole grains, I do it. I just assumed it would not work with my light and soft lemon brownies.
Guess what? They were fabulous!!! I seriously could not tell the difference from the original ones I made. All I did was replace the all-purpose flour with whole wheat pastry flour and now my lemon brownies are even healthier: no butter and no white flour! I could hardly wait to share this with everyone because “Easiest Lemon Brownies” is one of my most popular recipes. Even the picture looks the same.
Whole grains worked with my chocolate brownies and now the lemon ones too. I guess I should have known but this was a learning experience for me, to always be open to making things better. I’m so glad I decided to try this and I have just changed the printable recipe to include the whole wheat pastry flour. Everything else stays the same. If you haven’t tried them yet, you should. I just had one that was still warm. Make that two. Click here for the recipe. – Jenny Jones
I love love love this simple, easy recipe! One bowl. No butter. No cleanup. And you get moist, delicious, and very easy lemon brownies… Everything in one bowl, mix and bake. And you can use either canola or extra light olive oil. Click here for my healthy recipe. – Jenny Jones
I love my lemon brownies. I realize that some baked goods are not as good using whole wheat flour but it works with my one bowl lemon brownies recipe. In fact, I always make them this way now and I want to encourage everyone to try them this way. Any time you can avoid white flour, it’s a good thing. It needs to be whole wheat pastry flour and the result is a lovely, soft, delicious lemon bar.
