84 responses

  1. Anastasia Alexiou
    April 2, 2024

    Hi Kara,

    Your lemon brownies are so tasteful!! 🙂
    Made them already 3 times. But I haven’t read the comments below before making it and I just use ” my cup” as measurement. Now I read that 1 cup is 227 gr. But just to be sure that I get it right. So you put 227 gr butter and 340 gr sugar. Is it right?

    Reply

    • Kara Cook
      April 9, 2024

      I don’t measure in grams, I just use my cup as well. So you’re good! 🙂

      Reply

  2. sandy
    February 18, 2024

    Can they be made in a traditional 8×8 brownie pan

    Reply

    • Kara Cook
      February 20, 2024

      I think they might work in a 9″ square pan, but they would probably overflow in a smaller pan. You would have to increase the baking time because they would be thicker. If you do try it in a 9″ pan, I’d bake them on a cookie sheet just in case the batter spills over the side.

      Reply

  3. Chris
    February 8, 2024

    How the heck do you get 20 bars out of this recipe. I only got 16 out of the recipe. They are so delicious! I am going to freeze them, for a bake sale beginning of March.

    Reply

    • Kara Cook
      February 20, 2024

      Haha, serving sizes are just a suggestion, right? I’m a sucker for lemon treats, so there have been times when my bar was a fourth of the pan. 😉

      Reply

  4. Bellmer Ruth
    November 3, 2023

    350 Grad? Kann ich mir nicht vorstellen. Stimmt das wirklich?

    Reply

    • Jeannie
      November 10, 2023

      Das Rezept sieht 350 Grad FAHRENHEIT vor. Das wären etwa 177 Grad Celsius..

      Reply

  5. Karin
    September 21, 2023

    Hello Kara,
    Love everything with lemons 😛😛
    I want to try these, but i can’t find how much to use of everything?
    Can you tell me please 😃😃

    Reply

    • Karin
      September 21, 2023

      Sorry!!! Found it 🙈😃😃😃

      Reply

      • Kara Cook
        September 27, 2023

        Glad you found the recipe; hope you loved them!

        Reply

  6. Bente Gjedsted
    September 19, 2023

    You write that a cup butter is 225g, will that be the same for flour 225 g ?
    I ask because I never use cup.

    Reply

  7. Marlene
    September 19, 2023

    350° ? Mein Backofen schafft 275° . Reicht das aus?

    Reply

    • Jeannie
      November 10, 2023

      Marlene: Sie müssen 450 Grad Farhenheit i in Celsius umrechnen, was ungefähr 177 Grad C entspricht.

      Reply

  8. Margaret
    September 17, 2023

    I would like to make these for a vegan friend , I understand to substitute margarine for butter. But what do use instead of eggs. I’m new to trying to make vegan friendly brownies. Thank you..

    Reply

    • Kara Cook
      September 18, 2023

      I’ve never cooked vegan, so I’m not sure what to use to replace eggs. So sorry.

      Reply

  9. Karen (New Zealand)
    September 7, 2023

    Love this fuss-free recipe. I cut the sugar back by 1/2 cup and added another 1 tbsp lemon juice. What would the amount of butter be in grams? Think I may have used a bit much but otherwise, OMG, delicious!

    Reply

    • Kara Cook
      September 11, 2023

      One cup of butter is 227 grams. Thanks for sharing your adaptation! Happy to hear they were still tasty with less sugar. 🙂

      Reply

  10. Kimberly Stover
    August 12, 2023

    The absolute best treat ever. I’ve made them many times now and I can’t get over how delicious they are. Perfectly chewy yet not too much so. Flavorful and down right my top favorite lemony dessert. I hate sharing the recipe because I want them to be all mine but that’s craziness. I guess I should share. If it wasn’t for sharing, I would never have found them. Thank you!!

    Reply

    • Kara Cook
      August 21, 2023

      Hooray, I’m so glad you love them so much! Haha, yes, sometime sharing is hard when it comes to food. But I share so that people are more likely to share back with me. 😉

      Reply

  11. Margaret
    August 3, 2023

    Delicious flavour but the texture was more fluffy and cakey than I would expect from a “brownie”. I’ll come back to these when I want a tasty cake-like lemon square but I’ll keep looking elsewhere for a fudgy-textured “lemonie” recipe.

    Reply

    • Kara Cook
      August 11, 2023

      You could try using less eggs, that would make them more dense.

      Reply

  12. hodel petra
    July 30, 2023

    wie viel fast die Tassengrösse im Rezept 240 oder 284ml ?
    danke

    Reply

  13. Rachel Christopher
    July 12, 2023

    Why don’t we jus call them *lemonies* 😉

    Reply

    • Kara Cook
      July 18, 2023

      I love that idea! Now we just need a plan to convince everyone else. 😉

      Reply

    • Achee
      August 8, 2023

      “Lemonies”
      That’s one amazing idea. I am totally convinced 😃

      Reply

      • Kara Cook
        August 11, 2023

        Now we just need to get everyone else on board! 😉

        Reply

  14. Anna
    June 25, 2023

    I’m so confused as to how these are ‘brownies’ – they don’t contain any chocolate, and in fact, they aren’t even brown!

    Reply

    • Kara Cook
      June 26, 2023

      Haha, you’re right! But they can’t be called lemon bars, because everyone knows those as the ones with shortbread crust. They have a similar texture to brownies, and since everyone else refers to them as lemon brownies, that’s what I call them as well. Whatever you call them, they are darn tasty! 🙂

      Reply

  15. Lyn
    June 20, 2023

    Can the butter be substituted with canola oil? Or applesauce? My daughter has an aversion to butter but loves lemons. Thanks!

    Reply

    • Kara Cook
      June 26, 2023

      I would try margarine, it has a more similar taste and texture to butter, so the results would probably be the closest.

      Reply

  16. Carol Wannamaker
    June 5, 2023

    Wondering if these lemon brownies freeze well I would like to make ahead

    Reply

    • Kara Cook
      June 5, 2023

      They should freeze just fine. I recommend freezing them in the pan so that the icing doesn’t get smudged. Wrap them tightly with two layers of plastic wrap and they should last for up to 2 months or so. Let me know how it works if you try it!

      Reply

  17. Sandra Hansson
    May 30, 2023

    Sounds marvelous, will make them this weekwnd!! How about calling them Lemonblondies?

    Reply

    • Kara Cook
      May 30, 2023

      I hope you love them! I thought of calling them that, but the texture is more like a brownie than a blondie, and I didn’t want people to be confused. But you can call them whatever you want! Haha.

      Reply

  18. julie
    May 22, 2023

    I would like to know if I stack these brownies if the glaze on the bottom brownie gets funny, I need to make a lot of them and would need to stack, they look yummy.

    Reply

    • Kara Cook
      May 30, 2023

      When they are completely cool, the glaze does harden up a bit. But if I need to stack them, I place waxed paper between the layers. Works like a charm!

      Reply

  19. Lori Archer
    April 12, 2023

    I’d like to make these gluten free. Has anyone used Cup4Cup GF flour in this recipe?

    Reply

    • Kara Cook
      April 17, 2023

      I haven’t tried it, but I think the cup for cup gluten free flour should work great for this recipe. Give it a try and let me know how it turns out! You could even try a half batch and cook it in a square pan, just in case it’s not awesome. 😉

      Reply

  20. Debbie K.
    April 8, 2023

    I made these
    For Easter for my family gathering. What I tasted from making them is amazing. Will let you know how the family liked them.

    Reply

    • Kara Cook
      April 10, 2023

      Hope you had a wonderful Easter and that the lemon brownies were a hit! 🙂

      Reply

  21. Buqe
    March 26, 2023

    Does the butter need to be at room temperature or melted? I didn’t find any info regarding butter.

    Reply

    • Kara Cook
      March 28, 2023

      When creaming butter and sugar, you want the butter at room temperature. I have updated the recipe card to make that more clear. 🙂

      Reply

  22. Dawn
    March 20, 2023

    I haven’t made them yet but if I added blueberries (frozen ) when would I add them.

    Reply

    • Kara Cook
      March 20, 2023

      I would set aside a tablespoon or two of the flour to toss them with, then fold them into the batter right before spreading in the pan. Use a light touch, frozen berries tend to turn the batter blue if you stir them too much! You will also need to increase the baking time because the frozen berries make the batter cold. Let me know how they turn out!

      Reply

  23. Michelle
    February 7, 2023

    Wow, these are absolutely delicious! My husband does not like cake – he loves these and asked me to make them again. Thank you for this wonderful recipe. I also added raspberry and white chocolate chips and they are amazing.

    Reply

    • Kara Cook
      February 15, 2023

      Happy you found something your husband loved! And it sounds amazing with raspberries and white chocolate, I’ll definitely have to try that!

      Reply

  24. Linda R
    September 12, 2022

    Can I substitute lemon curd in place of lemon juice and lemon zest?

    Reply

    • Kara Cook
      September 16, 2022

      No, that would change the flavor and texture considerably.

      Reply

  25. Abby
    August 4, 2022

    Love these! Easy to make…made them 3 times already! Doesn’t have that brownie like consistency, but still delicious. Far easier than lemon bars.

    Reply

    • Kara Cook
      September 3, 2022

      Yes, they are much easier than lemon bars. So glad you love them like I do!

      Reply

  26. Rita
    August 2, 2022

    I made these and took them to work. They were gone by the end of the day.😊
    Co-workers wanted the recipe but I would not give it to them..lol
    One question though..Has anyone used this recipe with a lime instead of a lemon? Thought I might give it a try.

    Reply

    • Kara Cook
      September 3, 2022

      I haven’t tried it with lime, but I bet it would be tasty. Lime is a little more potent, so you might want to use a little less of it. Unless you really like a tart lime flavor of course. 🙂

      Reply

  27. Rose
    July 14, 2022

    We absolutely love these. We’ve made them several times and they are a go to desert. Thank you!

    Reply

    • Kara Cook
      September 3, 2022

      So glad they have become a favorite at your house Rose! That always makes my day! 🙂

      Reply

  28. Teresia Kerr
    April 19, 2022

    Made these for my sister’s birthday who loves lemon. Was very disappointed as the pictures look so good and chewy. Would not make again.

    Reply

    • Kara Cook
      April 29, 2022

      Sorry they didn’t turn out for you Teresia.

      Reply

  29. Sue
    April 18, 2022

    My husband is not a huge fan of chocolate so I decided to make these for our Easter dessert. I halved the recipe because there are only two of us and used a small square pan. They were a hit! Rich and delicious, I’ll definitely be making these again.

    Reply

    • Kara Cook
      April 29, 2022

      Glad they were such a hit. I know I can’t resist them. 🙂

      Reply

  30. Nicole
    August 23, 2021

    Quick Question:
    The lemon zest is listed under the Glaze ingredients but, in the instructions it says to mix with the butter and sugar.

    Do I need zest for both the base and the glaze?

    Reply

    • Kara Cook
      August 24, 2021

      Yes, there is lemon zest in both the base and the glaze. 🙂

      Reply

  31. Lorraine
    April 21, 2021

    Delicious and do easy to make. Thank you😌

    Reply

    • Kara Cook
      June 7, 2021

      You’re welcome! Glad you loved them! 🙂

      Reply

  32. Lindsay
    June 30, 2020

    Ah! I’m out of all purpose flour, has anyone tried making these with coconut flour?

    Reply

  33. Khari
    June 4, 2020

    Can I refrigerate these to last for tomorrow?

    Reply

    • Kara Cook
      June 12, 2020

      They will last for 3-4 days just at room temperature, but you can store them in the refrigerator if you prefer.

      Reply

  34. Heidi Neal
    April 23, 2020

    I came to your site for a dinner recipe and got tempted by these,But since we didn’t have any lemon juice in our house and I’m not going to the store much during isolation I decided to try orange zest and orange juice instead and these are delicious even without the topping on them! So I ate dessert before trying your Skillet lasagna that is cooking for tonight’s dinner.

    Reply

  35. Heidi Neal
    April 23, 2020

    I came to your site for a dinner recipe and got tempted by these,But since we didn’t have any lemon juice in our house and I’m not going to the store much during isolation I decided to try orange zest and orange juice instead and these are delicious even without the topping on them! So I are dessert before trying your Skillet lasagna that is cooking for tonight’s dinner.

    Reply

  36. Melanie
    March 9, 2019

    Thank you for sharing this recipe! I made these today and they turned out AMAZING! These might just be my new favorite lemon treat:) I did add just a pinch of baking powder and they turned out light and fluffy. DELICIOUS ????

    Reply

    • Kara Cook
      March 13, 2019

      I am so happy that you loved them so much! They are definitely in my top three favorite lemon treat recipes. And of course it’s a bonus that they are so easy to make! 🙂

      Reply

  37. Marijke Heeze
    September 3, 2018

    Thanks for sharing this recipe. I tried them last weekend and they were really good!

    Reply

    • Kara Cook
      October 12, 2018

      Thanks for stopping by Marijke! I’m so glad that you tried them and loved them!

      Reply

  38. Wes Diehl
    July 30, 2018

    The recipe doesn’t call for baking powder or baking soda, is it not necessary? Thank you.

    Reply

    • Kara Cook
      July 31, 2018

      Nope, they aren’t necessary. That’s what gives them the chewy texture of a brownie. You could of course try adding some baking powder if you want them more light and fluffy.

      Reply

  39. novel updates
    June 12, 2018

    This is really a great dish with simple recipe and quick process

    Reply

  40. Becky Porter
    June 5, 2018

    We made these a couple weeks ago (I actually think on your birthday haha) and am making them again today for our family reunion. They were delicious and perfect for family that don’t eat chocolate! I love all things lemon, so they are amazing! Thanks for another winner Kara!

    Reply

  41. Rosalyn Green
    May 2, 2018

    Definitely will have to try this one. I love lemon.

    Reply

  42. Vanessa
    May 1, 2018

    Thanks for sharing! They look less messy than lemon bars !

    Reply

  43. Kelly Mahan
    April 30, 2018

    I can’t tell you in words just how much I love lemon bars. Thanks for the recipe!

    Reply

    • Kara Cook
      May 1, 2018

      You are so welcome! Hope you like these just as much. 🙂

      Reply

  44. Chelle Chapman
    April 25, 2018

    YIKES, these look Danger-licious!!! I will make them this weekend to take to the ball game on Sunday. Thanks Kara for another Yum-Yum!!!!

    Reply

    • Kara Cook
      May 1, 2018

      I definitely need to make them when I have somewhere to take them, they are dangerous for sure!

      Reply

  45. Nan
    April 25, 2018

    Wow!! I made these and they were great! I have been looking for something lemony that I could serve guests in my home. These fit the bill so nicely and are so quick to make. Thank you so much for sharing your recipe.

    Reply

    • Kara Cook
      May 1, 2018

      I am so glad that you made them and that they were a hit. That just makes my day!

      Reply

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