Lemon Brownies

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Lemon Brownies are my new favorite dessert. Topped with a delicious lemon glaze, they are just the right mix of fresh lemon and sweetness. Here is not one, but two ways to make this delicious treat.

We’ve made some other great lemon recipes like Lemon Blueberry Donuts, Mini Lemon Bundt Cakes and Lemon Sweet Rolls. Go check those out next!

As much as I am crazy for chocolate, I do love finding new ways to bake without that classic ingredient. It’s fun to spice it up and try something new! Lemon is a fun way to do that.

Lemon Brownies

Why Call These Lemon Brownies?

These lemon bars have more of a brownie texture: they’re moist and dense. This recipe is going to look a lot like your usual brownie recipe, but of course no cocoa or chocolate chips. We. They’re both delicious! We also included an easier version using a cake mix for when you are in a hurry. Both are delicious!

Ingredients for Homemade Brownies

Butter – unsalted and softened.

Sugar – every good dessert needs it.

Lemon Zest – see about for notes on zesting.

Fresh Lemon Juice – straight from a lemon has the best flavor.

Flour – all purpose.

Baking Soda– to make the mixture rise.

Eggs– this will bind the ingredients together.

Lemon Brownies Stacked

Lemon Zest

If you’re new to lemon zesting, it is easiest to use the tool made for this job: a lemon zester. (Genius name, right?) But if you don’t have one and are in a pinch a veggie peeler will work. Make sure you wash your lemon before.

Lemon Zest

Lemon Brownies Glaze

This is the most yummy part of all – the glaze! All you need is three ingredients: lemon zest, lemon juice and powdered sugar. It’s very sweet and a bit tangy at the same time.

How To Make Homemade Lemon Brownies

  1. Mix together the dry ingredients and wet ingredients (minus the egg) separately.
  2. Combine the two mixtures then add one egg at a time.
  3. Bake for 25-30 minutes and let it cool.
  4. Make the glaze and pour over the cooled brownies.

Ingredients for Lemon Cake Mix Brownies

  • Yellow Cake Mix 
  • Lemon Instant Pudding
  • Eggs
  • Lemon Juice
  • Lemon Zest

How To Make Lemon Cake Mix Brownies

  1. Mix all five ingredients together in a bowl.
  2. Pour into an 8×8 baking dish and bake for 22-24 minutes.
  3. Make the glaze and pour over the cooled brownies.

You’re going to adore these lemon brownies recipes, and all your friends will be begging for the recipe!

Lemon Brownie Bars with a Bite taken out

Other Lemon Desserts You Will Love

Homemade Lemon Cake

Pink Lemonade Cheesecake Bites

Lemon Meringue Pie

Lemon Blossoms

Magic Lemon Cobbler

Lemon Brownies Feature
4.96 from 195 votes

Lemon Brownies

Lemon Brownies are my new favorite dessert. Topped with a delicious lemon glaze, they are just the right mix of fresh lemon and sweetness. Here is not one, but two ways to make this delicious treat.
Servings: 12 servings
Prep: 10 minutes
Cook: 23 minutes
Total: 33 minutes


Brownie Ingredients

  • 1 cup unsalted butter softened
  • 1 1/2 cups sugar
  • 2 tablespoons lemon zest
  • 4 large eggs
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder

Lemon Glaze Ingredients

  • 1 1/2 cups powdered sugar
  • 3 tablespoons fresh lemon juice
  • 4 tablespoons lemon zest

Cake Mix Version


    • 15.25 ounces box yellow cake mix
    • 1 box lemon pudding
    • 1/3 cup lemon juice
    • 2 large eggs
    • 1 teaspoon lemon zest


    Directions for Homemade

    • Preheat oven to 350 degrees and line a 9×13 baking pan with parchment paper.
    • Using a large bowl, whisk together the flour and baking powder.
    • Using a standing mixer, beat together the butter, sugar, lemon juice and lemon zest until light and fluffy.
    • Beat in eggs, one at a time until combined.
    • Gradually beat in the dry ingredients until combined.
    • Pour batter into the baking pan and bake in the oven for 25-28 minutes or until a toothpick comes out with moist crumbs. Make sure to not over bake. 
    • Allow to completely cool on the counter.

    Lemon Glaze

    • Using a large mixing bowl, whisk together the powdered sugar, lemon juice and lemon zest until combined.
    • Pour the glaze over the lemon bars and spread evenly.
    • Allow to harden overnight before enjoying!

    Directions for Cake Mix

    • Line an 8” square baking dish with parchment paper and spray with cooking spray so that the brownies lift out easily. 
    • Preheat the oven to 350 degrees. 
    • With a hand mixer, combine the cake mix, pudding, lemon juice, eggs, and lemon zest in a medium sized mixing bowl. Pour batter into the prepared pan and spread evenly. 
    • Bake for 22-24 minutes or until a toothpick can be inserted in the center and come out clean or with only crumbs (no wet batter). Remove from the oven and let cool in the pan for 10 minutes. 
    • Proceed as directed above for glaze.

    Last Step:

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    Serving: 12g | Calories: 356kcal | Carbohydrates: 47g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 20mg | Potassium: 83mg | Fiber: 1g | Sugar: 40g | Vitamin A: 475IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg


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    250 comments on “Lemon Brownies”

    1. 5 stars
      These were yum! Was a pretty thick “batter”, but I just squished it in the pan and they came out fine. The glaze makes’em!

    2. Colleen Newton

      5 stars
      Made this w/ cake mix … was way too thick… will use 9×13 pan next and I think it will be great.

    3. Want to add an extra zing? I used 5+ drops of Lemon essential oil in both the brownie and glaze without changing anything else in the recipe. OMG! The flavor is to die for! It’s not too much, it just peaks the lemon to a new level! These are by far the most requested treat next to my cinnamon rolls and PB bars!

    4. 5 stars
      These were delicious. The only thing I may change is to double the topping so it’s a little thicker. Very yummy!!!

    5. 5 stars
      This recipe was amazing! SO delicious. I wasn’t in the mood to get 4 tablespoons worth of lemon zest so I used 1 tablespoon of lemon extract and it worked well. Zest definitely would have been fresher but this worked in a pinch 🙂 10/10 will make again.

      1. These will freeze well, but always better fresh. Wrap, preferably uncut, in plastic wrap and then in foil.

      1. Hey Jacqueline, they can be stored at room temperature in an airtight container for a few days or you can also place them in the fridge for up to four or five days.

      2. Don’t worry about storing them, they don’t last that long! They are so addicting!

    6. Made these last week for my lemon loving husband, and they were a hit! I did add more lemon juice to the glaze, but do not skip it – makes the perfect sweet topping.

    7. 5 stars
      My family’s favorite!  Found out I can easily make these gluten free for my granddaughter with gluten intolerance by simply using gluten free flour.  These are SO good.  Thank you for this awesome recipe!

    8. Christina Hurst

      I don’t know what I did wrong it taste good but like a cake I made the scratch version but used better batter gluten free flour just all purpose kind. It came out way more like a cake than a brownie. I really wanted that chewy brownie taste like your picture shows. Mine are much thicker I used a 9×13 pan. Again taste amazing just not brownie what can I do to adjust toward a brownie texture. What makes a brownie brownie lol. Thanks for help love lemon. I made a fresh lemon curd. Then made a lemon curd cream cheese frosting with that. 

    9. 5 stars
      I make these gluten free and can eat the whole pan by myself, if the rest of the fam would allow it that is. 😉
      Especially delicious with the lemon glaze.

    10. Love your recipes but wish you had nutrition chart included.  Husbands on low carb diet but have an occasional cheat. 

    11. 5 stars
      My kids LOVE these!! But we all agree that the texture is more like a cake. But an extremely moist cake. This is a keeper❤️

    12. I wanted to try the cake mix version but couldn’t find how much of each ingredient to use. I made the other version, and came out cakey. Haven’t tried it yet, but hoping it’s yummy because I’m a huge lemon lover!

    13. 5 stars
      Omg the whole family flipped over these.  Taste like a lemon bar but so much easier and doesn’t take as many lemons.  We love the texture, they’re my new go to for dessert!

    14. lucy broussard

      i just love lemon anything gonna try this soon like tomorrow my family will love this thanks for sharing it with all of us

    15. Just put them in the oven. Can’t wait to see how they come out. It would take five pounds of lemons to get 6 tablespoons of zest! So needless to say I didn’t not put quite that much into the recipe.

    16.  I baked these! They were absolutely fabulous! I still have people asking me to bake them again. I wouldn’t change anything about the recipe. Just be sure to take them out of the oven soon enough. Set your timer for less than the allotted time and keep checking. You don’t want them to be over baked. They should be under cooked slightly. And I mean slightly! So so lemony delicious. Thank you so much for this recipe.

    17. CoffeeQueenGetsHealthy

      5 stars
      My friend posted this recipe on her facebook page and I immediately saved it since my lemon tree has thousands of lemons on it. This recipe was AMAZING!!! The whole house smelled delicious while it was baking. We could hardly wait for it to cool enough to put the icing on, then wait EVEN MORE for the icing to harden. My family (4 of us at home today) aet the whole thing by the end of the day. We are not even ashamed!!! So delicious!

    18. Marion Figgins

      Vickie wish I could be there to taste
      Will send rrcipe to my little brother. He is a good cook

    19. Ellen Kingsley

      5 stars
      Forgot to mention that I misread the number of eggs as 2 instead of 4. This made me have to bake about an extra 20 minutes, but the result is phenomenal… chewy, not cakey. Crunchy at the edges. Perfection!

    20. Ellen Kingsley

      5 stars
      Just made these for the first time, and I have only one question: How do you wait until the next day to eat them??? They’re so good right out of the oven… I’m not sure they’ll last another hour….

    21. 5 stars
      These are delicious. I followed the recipe exactly as written. I prefer the texture of these brownies over a traditional lemon bar. Great lemon flavor! Thanks 

    22. Dale Weihrauch

      I make this wonderful Lemon Brownie recipe this morning. Absolutely heavenly. It came out tasting very much like lemon meringue pie. I think I beat the eggs to much as it was more like a cake consistency, but tasted like it came from heaven. My wife couldn’t wait to give her mother some. I am retired and live with my wife at her home place in the Philippines.

    23. I made this tonight, and used Vegan butter and Bob’s Red Mill gluten free flour. Everything else was exactly the same. It turned out tasting excellent, but it was pretty much a dense lemon cake instead of brownies haha. I read that others have had this issue as well, even with regular flour. And then I saw that some people’s turned out perfect even with gluten free flour, so I don’t know what happened lol! Either way, it’s delicious!

    24. Thanks for sharing such informative post. You’re always giving your readers something new. Therefore, I’ve bookmark it and I’ll definitely recommend my friends to read this information post.

    25. vonnie donahue

      I am going to make these as soon as I can get some fresh lemons. They look delicious. I wonder if they can be frozen for a couple of months. I did not see an answer in the comments below, or perhaps I missed it. Thank you for sharing this recipe. Just the kind of recipe I was looking for.

    26. 5 stars
      Love lemon anything and I found this recipe does not disappoint. Like you, chocolate is my thing but these brownies taste wonderful and are a good mix of sweet and tart. Will be using this recipe again, for sure.

    27. 5 stars
      These are seriously delicious. Easy to make, and you do have to wait overnight.  I did increase the lemon juice in the glaze by two tablespoons & added a generous dollop of lemon curd. Also zested some lime over the icing for s bit of color.  They were a hit at a luncheon I went to, refreshing on a hot day .  Can’t wait to try more recipes 

    28. Martina O Donoghue

      Hi there. I really like the sound of this recipe and am dying to try it out but I’m from Ireland and am used to different measures. What is a C equal to? Please explain when you get a chance. Grammes or ounces, U don’t mind. Also is this an American recipe?

    29. Hello, my husband has a gluten/dairy allergy. Can you tell me what to use in place of the flour? Thank you

    30. Is there a way to print the recipe with a photo? Love the recipes but would like to save them with a photo of what the finished product will look like.

      1. Elle-4 Beauty

        To make these GF, I simply substituted regular flour for King Arthur Flour’s Baking Mix, cup-for-cup. Might take an extra 5 minutes to bake, but they came out perfect and delicious. Another flour I like to use is Pamela’s Artisan Blend. 

    31. Wendi VandeRiet

      5 stars
      These are delicious and perfect for summer. I made them Gluten Free as my son has Celiac disease. I substituted an all-purpose GF flour blend and they turned out great. We served them at a 4th of July bbq and everyone loved the! No one knew they were GF.

    32. 5 stars
      These are delicious! My only issue is that I baked mine for only 22 minutes and they still were a little overdone for me – a bit cakey, but not dry. Could just be my oven. Will lessen my baking time when I try again. Great recipe!

      1. Elle-4 Beauty

        Lemon bars tend to have a harder, almost cookie like base, and a soft cake/custard top, dusted with powdered sugar. These are more like a brownie, without the chocolate. 

    33. Dyana Schroeder

      Made these today for my husband for Father’s Day. The texture was a little more cake like than a fudgy texture. I attribute this to using a gas oven, which I am still getting used to, and maybe baking a little long. Or it could be that they didn’t sit overnight and soak up some of the glaze. We ate them about an hour after they were glazed. It was very moist and everyone loved them. I am not a huge lemon fan, but I thought they tasted nice. I think the zest could be cut down a little in the icing. I used a vegetable peeler to get very thin strips of the peel off an then chopped it into tiny pieces with my knife and it worked well. Also, I refused to call them “brownies”, so we dubbed them “Lemon Yellowies”.

    34. I just made these, they turned out okay. My batter was more of a cake consistency, not brownie. Also, I didn’t watch the video first….I added one egg at a time and mixed it, just as the directions stated. On the video it shows all eggs added at once and then mixed. Also, the directions stated add a little of the dry mixture to the wet mix, then add more. The video shows all the wet mixture added to the dry mixture and mixed one time. Possibly I should follow the video next time and not the written directions. I think it was all over mixed

      The glaze turned out wonderful!! I will make this again.

    35. I love the freshest taste of lemon deserts.
      More so after eating a heavy meal with loads of garlic.
      I find it really refreshing my mouth.
      Thank you I will give this ago..

      1. I was trying to cook mine quickly in the fridge and left them too long. They wére fantastic. We liked them best cold.

    36. 5 stars
      I have made these several times, due to special requests. I add frozen or fresh raspberries (scattered on the top before baking.) It was good with blueberries as well. So moist & delicious.

    37. Jeanne Neuman

      It would be oh so helpful if one could add how many lemons it takes to make the amounts of zest in the recipe so that the correct amounts of ingredients could be purchased all at once. The lemon brownies recipe takes 6 tbsp. How many lemons is this?

      1. Merrilee Benally

        I had 9 nice size lemons and didnt have quite enough but the flavor was still there.

      2. 5 stars
        I used 3 large lemons and had a little extra zest so I just added a teaspoon more to the brownie and zest… 2 lemons was sufficient for the amount of juice. If you freeze your lemons prior to zesting it makes it so simple! When lemons are on sale I put extra in my freezer.

    38. 5 stars
      I made these for my guests and they got a “wow” when I brought them out after dinner. We sat around the table and by the end of the night, they were almost all gone, because people kept taking a a half brownie, or a little sliver, then another sliver…..they are the best! Had to give the recipe to one of the ladies. Thanks for a fabulous dessert!

      1. 5 stars
        You can add extra icing sugar/powdered sugar to thicken overall. Add a bit extra zest so you don’t lose that tangy lemon flavour is how I thickened the glaze. It worked well….

    39. Angela Parris

      Ok this is in oven but your recipe said pour in pan and mine was like dump in pan. Hope it is ok. But I had extra large eggs so only used three. And how Manny lemons did you need for zest and juice?

      1. I baked them in a 9×13 and had the right amount of filling. I would recommend checking after latest 20 minutes. I baked mine for 23 at a slightly lower temperature and it still turned out more like a lemon cake than brownie.

      1. Yes..just hover over the photo that you want to pin and a Pinterest button will show

    40. These were delicious! I forgot to set the timer when I put them in the oven and they slightly over baked. But it still came out more like a cake than a brownie. So it was still delicious! Next time I make it I’ll make sure and set the timer for gooey goodness! 

    41. 5 stars
      These are so easy to make! Very very delicious!!! I’m looking forward to making more of your recipes.

    42. 4 stars
      Extremely tasty, and so easy!  The only tweak I would be the second time around, would be to skip the parchment paper, unless you’re only using it on the bottom of the pan.  Mine turned out to be misshapen in the pan, due to the stiffness of the paper not allowing the batter to spread evenly during the baking process. I will use a light cooking spray with a very light dusting of flour, instead.  Otherwise, an outstanding recipe!

    43. Looks delish and will make this weekend. I also want to share this recipe via email but can’t find the email icon -thanks

      1. I’m going to use 1 c. sugar. It has the glaze so I think 1 and 1/2 cups sugar is too much.

    44. Justine johnson

      5 stars
      Hi is the weights for flour, sugar and butter done in cups? What would it Be in ounces or grams please xx

    45. Karla Rivera Millán

      When you said, 1C, mean one cup?. I’m in Spain and in Europe the measurement are little different. Thanks, I’m anxious to do the lemon brownie. Soubds delicious

    46. I made these over the weekend and used a “brownie” baking pan so each square would be an end piece, so to speak. My mixture didn’t yield a chewy delight. So, I called them Lemon Squares. I plan to try this recipe again and will use my 9*13 baking dish. Hopefully, I will get some more, chewier consistency with the next batch. All and all, my family loved the freshness of the lemon throughout the “Lemon Squares” as it was a pleasant twist to traditional chocolate brownies. Thanks for sharing!

    47. I made these for my wife she loved them.

      I do wonder if it is possible to incorporate blueberries in it? Could I just add them to the mix as we bake it? Has anyone tried this?

    48. I wanted to skip the glaze so topped with toasted coconut. Good idea but the outcome was not enough lemon by a long shot. Will make again using lots more lemon zest and maybe a little extract. Texture was good but not as dense as the pictures look. 

      1. Your comments are spot on – “texture was good but not as dense as the picture…”

    49. Denise Speirs

      I really enjoyed this recipe. I made it Gluten and diary free and it turned out perfect. I used King Arthur Measure for Measure flour and Earth Balance in place of the butter. Had a nice texture and I love the tart lemon. Yummy!
      Thanks for sharing

    50. Robin McDuffie

      5 stars
      Made the Lemon Brownies with gluten free flour and dairy free butter. It was fabulous!!! Awesome recipe!

    51. Mine came out like a cake but the best cake ever. This will be my go to cake. It was sunny and bright tasting but disappointing that it didn’t come out more like a brownie. Where did I go wrong?

    52. These are in the oven now, making for Easter dinner. Can’t wait to try as I’ve been craving lemon desserts for weeks!!

      1. I made these for myself for my QUARANTINE birthday. 73 on 5/12. So special and yummy. Wish I could have a party!

    53. John Bernardini

      The lemon brownie was good, however next time I will either frost with lemon curd or mix lemon curd with cream cheese. The powdered sugar glaze was blah.

    54. These remind me of my Momma’s Lemon Bars. Her crust was shorter and flakier, I believe but quite similar.

    55. I like. My brownies chewy, made the following adjustments, and they turned out soooo perfect…
      I used half butter half oil, 3 egg yolks one egg, and went wirh 3/4 cup white and 3/4 cup brown sugar, and I cut baking powder down to a half a teaspoon instead of a teaspoon, also, I added a 1/2tspn of salt… Just a preference.

    56. So for the parchment paper do you remove after cooking? Or just keep in the pan with parchment paper and glaze? 

      1. Whatever you prefer. The paper just makes it easier to remove either all of the brownies at once or individual pieces

    57. Collette Merrill

      My husband LOVES Lemon, but I cannot have sugar. Is there a substitute that can be made for this in regards to that, and what would the equivalent be?

      1. Barney Branch

        5 stars
        Splenda measures and tastes like regular sugar. It should work well for this recipe..

    58. So I made these last night and although they were delicious they were cake like rather then brownie like……any suggestions? It makes sense with 4 eggs I guess but I was expecting more brownie like consistency.

      1. I had the same experience. I think they would have been much better more dense. Anyone have any suggestions???

      2. I was told by chef if you stir brownies too much they turn cake like. He suggested just folding ingredients together and pour in pan. Stated it is even okay to still see some unmixed powder here and there).

      3. My brownie recipe does not have baking powder or baking soda in it. I wonder if that would work with these????

    59. This recipe looks so yummy, I can’t wait to try it. My husband loves anything lemon & his birthday is coming up so I think this would be a great surprise ! I will let you know how it turns out !

    60. They are in the oven as I type this, but is there anything I should be concerned with since I used shortening because I have not parchment?

    61. Gabrielle Grissom

      5 stars
      I made this today! Excellent recipe. Easy and oh-so-delicious! Perfect for an Easter dessert! Thanks for sharing!

    62. If I chose not to use lemon zest, what would that do? Would I need to adjust the recipe? I’m not really a fan of zest.

      1. Teresa Kinsinger

        Do you remember the candy called “LemonHeads”? I would crush up some of that candy really finely and use that to replace the zest.  If you wanted some other flavors you probably could use root beer candy or peppermint candy. I can sit here and think of all kinds of possibilities for these brownies.  Almond oil/extract…….

    63. 5 stars
      Fun yummy recipes. Lemon brownies are my favorite, but MUST be tart, not pretty yellow and sweet.

      1. No. Blondies are usually a cookie bar with chocolate chips, similar to chocolate chip cookies. Could make blondies without the choc. chips, I imagine.

      1. Hi Candee…the actually sell sheets now, but you can just easily cut with kitchen scissors.

      2. For future use, I put the parchment paper under the pan I’m using and mark it with marker, cut and put into pan. For brownie pans I put in parchment and cut the corners inward so it ticks in nice and neat. 

    64. How delicious looking!  But why and how must you wait overnight!?  I would want to eat once cool enough to frost.  Might I place in the freezer a short time to set?

      1. YES! I use Pilsbury gluten free yellow cake mix for all baking flours…works great for banana bread, or even carrot cakes too. It’s by far the least expensive option and best tasting, it’s only about 2.50 a box! Leave off the baking powder, it’s already in there.

    65. I have everything for the lemon brownies but unsalted butter.  I do however have salted.  Can I use that?  

      1. If that is what you have, go ahead and use it but you might have a salty aftertaste. I prefer to buy unsalted to ensure I can regulate how much salt is going into my food.

    66. I’m vegan and I really want to make these! Can I use Bob’s red mills egg replacement in place of eggs and vegan butter I’m place of butter?

    67. Joselo Martínez Jabalera

      Hola estoy muy fascinado con esa Receta de Brawniees. es excelente muchas Felicidades.

      1. Hi Stephanie, I honestly have no idea about that. Would love for any of you gluten free bakers to chime in on this. Thanks!

      2. We do gluten-free all the time. Quick breads and cookies work really well with any gluten-free blend. We use Mama’s Almond Blend. It has a little bit of a gooey texture instead of chewy.

      3. King Arthur Flour makes a Gluten free flour that measure scoop for scoop and can supposedly be used for everything except yeast breads or recipes calling for yeast

      4. I have found that Bob’s Red Mill Cup for Cup works the best in my Gluten Free Baking. It already has Xanthen Gum in the Mix. 

      5. I just tried this gluten free with a couple other substitutions. I used Pamela’s all-purpose flour mix, used 1/2 tsp lemon oil because I didn’t have lemon zest, and used ~2/3C packed brown sugar ~1/3C cane sugar. I ended up with a lovely lemon pound cake, so clearly something I did made it too fluffy. I plan to experiment a bit with this recipe and some other fudgy brownie recipes I know work gluten free to see if I can make my own gluten free lemon brownies.

      1. Thanks for giving us feedback. Now I really want to make these. They look Divine.

      1. I have some in the oven right now with Meyer lemons. I’ll let you know tomorrow.

      1. John Bernardini

        The lemon brownie was good, however next time I will either frost with lemon curd or mix lemon curd with cream cheese. The powdered sugar glaze was blah.yes

      2. CathyinToledo

        Thanks for your suggestion!  I frosted mine with cream cheese and 2/2 jar of lemon curd and it was excellent!!

      1. 5 stars
        These were crazy good. A huge hit for our Easter celebration.
        I did tweak the recipe a bit. If I make something with lemon flavor, I want to make sure it has a large lemon flavor.
        I doubled the lemon zest
        I added lemon extract and dried lemon peel.
        OMG they were so moist and the lemon flavor . . . Amazing

        I will make these often

        *** I see there are questions on how to print
        At the actual recipe page, under the picture there is the “Print” option

      2. Kristin thanks for the hint, I to like it extra lemony I will try adding in the extra zest.

      3. Kristen,

        Thanks for actually reviewing the RECIPE instead of talking about being vegan. Appreciate it! Looking forward to trying the RECIPE as is….plus extra lemon!!!

      4. 5 stars
        Excellent! If you love lemon, you will L O V E this recipe!
        *I agree, comments are only necessary about recipe reviews!*

      5. Highlight recipe, then send it to yourself is one way to print.
        Highlight & hit copy and print option should pop up

      6. If you look in the box where the recipe is, you’ll see a print icon to click on!

      7. Lee Marquardt

        you see the picture right next to the recipe? there’s a print button just below it!

      8. There’s a print bottom to the right of the word “ingredients.”  It’s light pink. You may have to save it or open it in a browser and print from there…that’s what I just did. 

      9. If you can’t print the recipe for whatever reason try taking a screen shot with your computer (on a Mac you would hit either SHIFT + COMMAND + 3  or…..SHIFT + COMMAND + 4; press all three keys at the same time you will hear what sounds like a camera sound effect for the first one and you will have a screen shot of what is on your screen which you can then print.  For the second option you will get a little cross-hair symbol where your cursor/pointer once was.  Then you use your mouse or track pad and hold the mouse down and drag diagonally across what you’d like to screen shot (this takes only the image you “outline” then you can print that as well!))

        I am making these brownies right now as I write this I am waiting for the oven timer to go off!

      10. Right next to the recipe is a picture (on the rigth side) of the brownie. “Print” is in a box under the picture.

      11. Christ Nielsen

        right click. chose save as or print…destination is your choice of printer or PDF and where it goes.

      12. Can I use either almond flour or coconut flour instead of AP flour? We are on the keto diet to help my husbands diabetes.

      1. 5 stars
        I made this recipe today and Veganized it because we are plant based! No oil, dairy, and I use Erytritol in place of cane sugar.  I did make an exception with the icing.  The Lemon Brownies were great and my hubby loved them.  He said he will want more.

      2. Would you be willing to share what you did? I’m lactovegetarian and daughter is vegan…I haven’t baked much since changing diets.

      3. You should buy the books from chef Chloe. She’s vegan and has one only about vegan desserts. I’m not vegan and find them delicious!

      4. I am also interested to know how you veganized this recipe and made it oil free. Thank you.

      5. Can you let me know what you used instead of oil and dairy. I’m on a very low fat diet and desperately miss sweets.

      6. I need to make a vegan dessert for my daughters wedding this week and would love to know what your vegan recipe was.