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. ❤️
Baker Lisa
October 27, 2022 at 7:19 am
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.
Reply to this comment
JZM
March 10, 2023 at 11:13 am
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.
Reply to this comment
Nik
September 17, 2022 at 11:00 am
I make this with oranges fairly often. It turns out great!
Reply to this comment
Erica
May 10, 2023 at 11:44 am
This sounds delicious – thanks for the tip! I’ll have to try this after the lemon.
Reply to this comment
Barbara
August 16, 2022 at 1:28 pm
Has anyone substituted limes or oranges?
Reply to this comment
Beth
September 16, 2022 at 3:16 am
Yes, it works just fine!
Reply to this comment
Kimberly
November 30, 2022 at 9:53 am
Yes. I even used crushed pineapple. Squeezed it dry for the batter and substituted its juice for the lemon. Turned out great.
Reply to this comment
Linda
July 27, 2022 at 5:40 pm
Thanks, This was easy, fast and really good. I needed to bake it 25 min.
Reply to this comment
Deb
July 26, 2022 at 8:27 am
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?
Reply to this comment
tiffany
August 7, 2022 at 7:04 pm
I just made these in a 9×13. I used 1 & 1/2x the ingredients and baked for 20 minutes. Turned out perfect.
Reply to this comment
Michelle
July 22, 2022 at 9:22 pm
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!
Reply to this comment
Jessica B.
July 20, 2022 at 9:30 am
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!
Reply to this comment
Lesia
July 17, 2022 at 3:37 pm
I’m going to made this recipe, because it looks delicious. Thanks for sharing.
Reply to this comment
Susan
June 12, 2022 at 5:40 pm
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🥰
Reply to this comment
Vivica
June 25, 2022 at 6:26 am
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.
Reply to this comment
Rsp
May 26, 2022 at 10:01 am
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.
Reply to this comment
Rachel
July 13, 2022 at 6:08 pm
Great suggestion. Parchment paper it is!
Reply to this comment
Linda
July 27, 2022 at 5:44 pm
I uses pan spray and it worked great. I wouldn’t even want to use foil.
Reply to this comment
LesB
August 10, 2023 at 4:39 pm
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😁Reply to this comment
Melinda Barfield
May 17, 2022 at 11:23 am
I followed the recipe to the tee and the 2nd time it didn’t set .Don’t know why.
Reply to this comment
Bern
June 24, 2022 at 4:57 pm
Maybe you forgot the eggs?
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Tammy fletcher
May 7, 2022 at 9:05 pm
I used this lemon brown recipe today .
It was so easy and tasty for Mother’s Day.
10 star
Thank you for sharingReply to this comment
Bonnie
May 2, 2022 at 1:34 pm
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°?
TksReply to this comment
Jay
April 20, 2022 at 9:41 am
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.
Reply to this comment
ECO
March 17, 2022 at 9:39 pm
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.
Reply to this comment
Carol
February 16, 2022 at 6:07 pm
Question I baked for 20 minutes it seemed like it was not completely baked. Did anyone have this situation?
Reply to this comment
ECO
March 17, 2022 at 9:31 pm
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!
Reply to this comment
Connie
June 13, 2022 at 10:05 am
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.
Reply to this comment
NANCY
January 17, 2022 at 10:39 am
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.)Reply to this comment
budgygirl24
November 17, 2021 at 11:59 am
i used milk in place of yogurt, delicious
Reply to this comment
Chris - Dallas, TX
October 30, 2021 at 5:30 am
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.Reply to this comment
SherrieB
April 24, 2022 at 10:26 am
This is a great tip! Thanks
Reply to this comment
Mimi
June 8, 2022 at 9:42 pm
This was one of those great ideas that made me say “why didnt Inthink of that!” 😂
Reply to this comment
Jasper
October 29, 2021 at 1:44 am
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.
Reply to this comment
Londa
September 30, 2022 at 1:47 am
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
Reply to this comment
Frantastik
October 25, 2021 at 9:49 am
Can I bake this in air fryer? If so, time and temperature please? ❤️ this recipe!
Reply to this comment
Megan
October 19, 2021 at 8:38 am
Soo good! I made this with my foods class and we used whole wheat flour instead. They loved it!
Reply to this comment
Kate
October 2, 2021 at 5:44 pm
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
Reply to this comment
Sandi
September 27, 2021 at 8:49 pm
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!!
See AlsoKeto Pot Pie - KetoConnectReply to this comment
Orla
September 24, 2021 at 6:23 pm
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
Reply to this comment
nancy mag
September 19, 2021 at 6:00 pm
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.
Reply to this comment
Terry
September 23, 2021 at 10:14 am
What a great trip about folding the aluminum foil. Thanks.
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Reecie
October 28, 2021 at 5:59 pm
Thanks.
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Pat
September 19, 2021 at 11:03 am
I used cream cheese instead of yogurt or sour cream. Also I replaced 1 of the zested lemons for a lime..
It was phenomenal..Reply to this comment
Debby
September 18, 2021 at 7:27 am
I assume the leftovers need to be refrigerated? It’s absolutely delicious 😋
Reply to this comment
Louisa May
September 7, 2021 at 6:48 pm
Jenny, Can gluten free flour be used? These look soooo delicious. Light, moist and tempting!
Thank you.Reply to this comment
Liza
August 18, 2021 at 2:09 pm
why do you say ” ALWAYS AERATE YOUR FLOUR BEFORE MEASURING”.
How do you do that?
ThanksReply to this comment
Heather
August 29, 2021 at 3:00 pm
Sift flour into measuring cup.
Reply to this comment
Jenny Can Cook
August 29, 2021 at 3:52 pm
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/Reply to this comment
Vanessa
December 11, 2021 at 9:35 am
It means to sift the flour with a sifter.
Reply to this comment
Jenny Can Cook
December 11, 2021 at 9:45 am
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/Reply to this comment
John
May 22, 2022 at 5:29 am
shift flour thru a strainer.
Reply to this comment
Leslie
May 22, 2022 at 11:54 am
Hello John,
SIFTING is not the same as AERATING:
Please see Jenny’s instructions in the links in her replies above.Happy baking! 🙂
Reply to this comment
Kathryn
August 2, 2021 at 5:10 pm
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.
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Fran
July 28, 2021 at 2:44 pm
Thanks for this easy, wonderful recipe. Lemon is my favourite!
Can I double the recipe?
Thanks,
Reply to this comment
Elizabeth Frye
August 9, 2021 at 8:55 am
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!
Reply to this comment
Joanna
July 27, 2021 at 9:35 am
Fantastic and easy recipe.
Reply to this comment
Sparkles
June 30, 2021 at 4:18 pm
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
Reply to this comment
Jenny Can Cook
June 30, 2021 at 4:20 pm
Sugar gives structure to baked goods so that might be the problem.
Reply to this comment
Sparkles
June 30, 2021 at 4:22 pm
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!
Reply to this comment
Dixis
August 2, 2021 at 8:49 pm
@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.
Reply to this comment
Gramie Sue
June 28, 2021 at 7:10 pm
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!!!)Reply to this comment
Robin P
June 5, 2021 at 7:19 pm
These are so refreshing!
I’m going to try substituting lime or orange.Reply to this comment
Daniel
May 26, 2021 at 7:17 pm
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!
Reply to this comment
Jody, Olympia WA
April 28, 2021 at 11:14 am
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. 🥰
Reply to this comment
Jill
April 7, 2021 at 10:07 am
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?
Reply to this comment
Wendy
March 4, 2021 at 2:20 pm
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!
Reply to this comment
Erni Hicks
March 5, 2021 at 11:24 am
nut flours have a tendency to get soggy.(in my experience)
you might need and additional binding agent,Reply to this comment
Laura
March 6, 2021 at 12:11 pm
Try Trim Healthy Mama’s baking mix or Brianna’s baking mix recipe , which is a copy cat version of Trim Healthy Mama.
Reply to this comment
Suzette
February 25, 2021 at 2:35 pm
Have you ever made this gluten free?
Reply to this comment
Jenny Can Cook
February 25, 2021 at 2:56 pm
Yes. https://www.jennycancook.com/recipes/gluten-free-lemon-brownies/
Reply to this comment
Debbie
February 28, 2021 at 11:54 am
can I use butter in place of oil
Reply to this comment
Jill
April 1, 2021 at 11:35 am
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.
Reply to this comment
Deidra
August 19, 2021 at 12:42 pm
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. 😊
Reply to this comment
Wendi
February 20, 2021 at 10:21 pm
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!
Reply to this comment
DeEtta
February 19, 2021 at 1:36 pm
Hi Jenny, I need to know if I could use baking powder instead of baking soda to make them a little more “cake like”?
Reply to this comment
Ed Frye
February 17, 2021 at 1:29 pm
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, JennyReply to this comment
Joy
May 27, 2021 at 6:58 am
Ed,
tell your wife blondies are totally different and do not even have lemon juice. They are a wonderful sweet recipe tho. Just google “recipe, blondies”. that’s all it takes.Reply to this comment
