Lemony Lemon Brownies

Flip it!

DELISH! I substitute Earth Balance Margarine for the butter and Gluten-Free Jules flour for the Flour to make it Gluten and Dairy free. They are AMAZING. It’s a family favorite. So Moist and Lemony.

These came out delicious. I kept the recipe as is for an 8×8 dish and they cooked perfectly at 23 minutes. They’re very lemony and moist. I will definitely make again!

Oh my goodness…I love lemon anything, so tried this out and it was sooo yum! Won’t be making this very often, it’s too dangerous. I used big lemons so icing was a little runny, but doesn’t matter, it was yum with French Vanilla ice cream!

Very lemony indeed!! They got rave reviews from everyone who loves lemon at the potluck meal I took them to. People who weren’t big lemon fans claimed they were a “bit strong” though. I loved them! The only thing I would change is to only start with 2 Tbls. of juice in the glaze. The 4 Tbls. made the glaze very thin and runny. I kept having to add confectioner’s sugar to thicken it up a bit. Even then, it was still pretty runny when I went to cut the bars the next day.

This recipe is one of my favorites! I have made it many times, & I have a couple tips: firstly, double the recipe! I can almost guarantee that you will need it! Secondly, if you want it to be lighter and more fluffy, put it in a KitchenAid mixer and wait until it is fluffy in the bowl before you put it in the pan. This time, I did that, and it is the best it ever turned out!

Delicious tart brownies. Love the lemony flavor. Do be careful not to overtake. I recently tried the recipe with limes instead of lemons and it was also delicious. Enjoy!


Lemon Brownies:
1/2 cup unsalted butter, softened
3/4 cup flour
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