Lemon Brownies

These are okay. Definitely you can add more lemon if you like things zesty. I'd like to make again, but maybe use only two eggs, as I found them to be really eggy. I didn't follow measurements to the glaze. I used the juices and zest of one whole lemon and whisked in icing sugar till it was a thick glossy consistency. My icing hardened and was glossy. They are beautiful to look at with the zest poking through. Thanks for the inspiration to have and make a brownie that's not chocolate :)

These are nice and lemony. I used kosher salt rather than sea salt, and I had to use a 9" pan rather than an 8". I found that the glaze was too runny, whether it was my doing or the fact that it needed more powdered sugar is unknown. I would double the amount of powdered sugar in the icing part. It was hard for me to give up the way I usually mix recipes like this--creaming the butter and sugar and then adding the eggs, etc. I'm sure that these directions make it more like a sponge cake than a regular cake. I would make these again and make the icing different. I used four lemons for this, three for the lemon juice (my lemons weren't very juicy) and the fourth for all the zest I used. Making these in a 9" pan made it possible for me to use a cookie cutter to cut out the shape. Thanks, BronsonsMom!

These have a nice tender crumb, very good. I made this recipe with Meyer lemons and the flavor is spectacular. The only changes I made was to use 2 eggs instead of 3 (some reviews said it was too eggy) and I mixed in just enough lemon juice to the powered sugar to make a nice thick glaze, I was afraid 1/4 cup would make it too runny. I am very pleased with the finished product. Thanks for posting the recipe.

If you want more lemony taste and want to avoid a runny frosting, use True Lemon...it worked perfectly! I also use True Lemon for my iced tea at restaurants, since most restaurants don't wash their lemons well before putting them into drinks.

Made recipe exactly as written. Tasted like a sweet lemon omelet.

I really liked these, and will definitely make them again. I like my desserts sweet, and these were definitely sweet. However, I made them with vanilla and powdered sugar icing(no lemon), and I'm glad I did because I think the lemon might have been a little overwhelming if I had put any lemon juice in the icing. Another "however" is I did not have nearly enough zest for the recipe, so instead I just used an extra tablespoon of juice in the brownie mix.

I loved these! They are very lemony! My icing was very runny so I sliced the brownies and then poured the icing on. The icing went into the cracks and absorbed into the brownies. I then put powdered sugar on top. So delicious!

a new favorite! Different from lemon bars or lemon cake. The consistency did truly make this a brownie. I brought them to work and they were gone before 10 am. Total winner.

We LOVED this!

Doubled the recipe for a 9” x 11” pan: used 4 eggs instead of 6, used zest from 2 lemons (2/3 to mix and 1/3 to frosting), 4 tbs. lemon juice (from lemons) Frosting: used 2c. confectioners sugar lemon zest 1/2 tbs. vanilla 1/4c. lemon juice ( to a good consistency-not runny) Turned out deliciously!!

Great recipe! It was a hit with my kids. I only changed the glazed, I only used 1 tbsp of lemon juice, 1 cup of confectioners sugar, lemon zest and 1 tbsp of milk. It was perfect! Next time I'll try 2 eggs, instead 3.

Been making these for my lemon loving daughter for years. I do however like to mix it up a bit and make it with lime or lemon lime

Definitely too much egg in this recipe and possibly not enough flour. The lemon glaze and flavour are good but the slimy texture due to too much egg was off-putting.

I made this to direction. Like above reviewer, it was too eggy and the icing too runny. I even put the icing in the frig and didn't use that much lemon juice. Don't make this. It's a waste of good ingredients.

Great recipe. Nice change from chocolate or basic blondes.

These were very tasty! I used Monkfruit fruit sugar ,instead of sugar and didn’t use the glaze ,because my husband is diabetic . These are the best lemon brownies I’ve ever had!

I've made these going on #5 and they never make it till morning (it's 9 pm). 1/4 cup of lemon juice is too much for the icing; between the zest and the juice needed I use one whole lemon and it's perfect. I put 1/2 lemon and 1/2 lime and they turned out awesome; next time it's all Lime, can't wait :-/

Following the reviews I only used two eggs. I only had bottled lemon juice so I used 3 tbsp to substitute for the zest. The lemon flavor was strong (which we love) and we thought these were delicious.

This is a great recipe! Super lemony, but that's how I like it. I used a 9x9 inch pan and the brownies came out pretty thin, so I recommend doubling or tripling the recipe with the same size pan to get more width. As others have mentioned, it's better to eyeball the amount of lemon juice in the glaze so you can make it as thick or as runny as you want. 7/10

Why the name Lemon Brownies? Just a cake with frosting. A Lemon Cake Mix would have been much cheaper and tasted better and I don't like cake mix. Will not make this recipe again.

Absolutely delicious! They are the cake brownie texture and have just the right amount of lemon.

I made it, but I won't make it again. I only used 2 eggs instead of 3 as others recommended, and that helped, but they weren't very good. I added twice as much powdered sugar and finally got the icing to be spreadable.

Yum Yum Yum - they didn't cool down before they were gone. Make extra if you want some for later. 3 of us took down the entire batch. I even made it gluten free. I just subbed my 1:1 GF flour for the regular flour and followed the rest of the directions.

Really interesting texture at the end. Not sure brownie is quite the right description, as it almost seemed like cheesecake! I agree with the other reviewers who said that the glaze was runny, but it "soaked" into the cake and gave it a great zing. Needed a little extra baking time too, but overall, a solid recipe I could see repeating.

When I did the icing, I added 1 tbsp more of the powdered sugar. I let the brownies cool, poked some holes into the brownie and pour the icing over it as to coat it and let the icing seep into the brownie. I would classify it more as a cake that I want a brownie though but it was very good. I will definitely make it again.

I thought this was a great recipe! I used three eggs, and got no “eggy” taste at all. Great lemon to sugar balance. The topping was runny, but it soaked in when fully cool.

Although I doubt I will make these again, I did like them. I just like a more traditional lemon bar better.I didn't ice these so my thoughts don't include the added sugar and tartness that would add. With that in mind, I did find the sweetness about right and the lemony tartness about right. I used two eggs and agree that three would be too many.

I made it and it was a big disappointment. Would not make it again. Stodgy and dense and does not resemble a brownie texture in any way. Not recommended, sorry.

I loved these lemon brownies.

Pretty good. Used 2 eggs and a different lemon glaze recipe since the glaze seemed to be the problematic portion of the recipe. It definitely needed the glaze to be good. The texture was reminiscent of a little Debbie brownie, which is not a bad thing.

So very good! Was a big hit. Will make again and again!!!

We love all things lemon, so I was anxious to try these. As others noted that they were too eggy, I used only 2 eggs. Everything else was done as recipe specified. My glaze was a little runny, but we loved the way it soaked into the brownie. The flavor was wonderful. I will make these again. Thanks.

Very tasty, but way too much runny topping, even with adding lots more powder sugar. Brownie, itself, was very dense and only rose a half inch.

A KEEPER! I love love love lemon & this rocks for a super burst of lemon. I made a boo boo that only enhanced the moist burst of lemon, I wasn't thinking and poured the icing over the top straight out of the oven. After a couple of seconds I decided to drain of the top layer of this now "hot icing". OMGOSH MOIST and oh so lemony with that brownie texture! Making for everyone. Photo too big to fit & the brownies are 1/2 gone in the photos.

Mr. clean would be jealous! Wooo! I liked this recipe but the icing has 1/4 cup lemon juice! I will make it again and cut back on that lemon. Maybe wayyyyy back. Lol

I used a 9 x 13 pan which produced a thin brownie. Next time I will double the recipe to make them thicker. They were still good! Yummy light dessert.

I love anything lemon! These are very good! Moist and tender. I lined the pan with foil, making handles for lifting the brownies out. I doubled the recipe for a pot luck and baked in a 9 X 11 pan. I live at high altitude so I added 1/4 cup extra flour (for the doubled recipe) and baked an extra 10 minutes. I made about half the amount of glaze because I don't like much and just drizzled it on. Hubby liked these because they weren't overly sweet. I will definitely make these again, but will add extra zest, or maybe some lemon extract because I do love my lemons!

Icing is a little runny. Makes everything turn to mush eventually.

These are wonderfully tart and delicious! My boyfriend is a lemon-lover and thinks these are perfect. I do thicken up the glaze, just a little bit, but these are very good.

These are light and deliciously lemony. I did not have unsalted butter so I just omitted the salt. Other than that I made the recipe just as written. Since there is no baking powder or baking soda you need all 3 eggs so it will rise properly. The glaze is thin so I poked holes in the cake so the cake would absorb the glaze. I love it and will definitely make it again.

I made this tonight and it turned out pretty good. Nice lemony flavor, however I agree with a previous review, this is more cake like than brownie. It is an easy recipe to follow so if you are a novice baker and would like to try something that will turn out yummy, this would be a good place to start!

Quick and easy - everyone loved them. I also heated up some lemon juice and sugar to make a syrup and poured over the top of them - delicious!

My family loved this dessert!

Really enjoyed these first time making, with couple modifications. First, I used Einkorn flour instead of traditional all purpose flour; if anyone isn't familiar with Einkorn, it's the first original strain of wheat to ever exist and has a naturally low gluten content. Because of this, Einkorn baked goods tend to turn out much denser/heavier. I also only used 2 eggs per suggestion of many other reviews. Because of these 2 mods, the brownies turned out with that perfect gooey-yet-dense and chewy texture. Taste is very similar to lemon bars. Took 1 star off because the glaze part of this recipe really killed the brownies, dang near ruining them. Just added too much artificial lemon taste and overall just didn't work. So next time I make these brownies I will skip glaze entirely and just do a light dusting of powdered sugar.

I’m thinking that the lemon juice was switched in this recipe. Maybe it should have been 1/4 cup in the batter and 2 Tbs. In the icing because the icing was extremely runny. I solved this by poking holes in the brownies with a skewer and spooning a bit of the runny icing over the top to soak in. Worked brilliantly!

I substituted stevia for the white sugar and I used nosalt instead of sea salt.

Great change of pace from the usual lemon desserts! I followed the recipe exactly and realized afterward that I should've read other reviews first. I'll definitely make them again, but with 2 eggs to reduce eggy taste (although my husband enjoyed the hint of egg) and likely double the powdered sugar in the icing to thicken, as mine was extremely runny. Still, we loved them!!!

Loved them! Nice and tart. The tartness seems more impressive the next day. I stuck them in the refrigerator overnight.

These are nice and light. I used powdered sugar instead of the icing.

The glaze was too runny to spread so had to add additional powdered sugar. These are not as good as lemon bars and will not make them again.

Rarely do I have recipes turn out this good! Just the right amount of lemon and the texture is lovely! I will certainly being making this again.... and again!

I made this recipe exactly as written, except for the glaze. I was dubious about beating it with a mixer, but doing that lightens the batter. It ends up like a thick pancake batter, which you spread over the pan with a spatula. It was done in 17 minutes and I made the glaze with about a cup of powdered sugar and a couple table spoons of lemon juice, plus the vanilla. It's delicious, but not very pretty. Kind of pale with little holes on top. I think for guests I'd sift some extra powdered sugar on top of the glaze, just for presentation. I'd make it again, for those times you want something sweet, lemony, and easy to make!

Very easy to make , I agree with another reviewer , fresh lemons did not provide a strong enough flavor , so I used bottle juice as well. I added zest to the mix as well as the glaze. Finally I had to add my love of coconut, and because a coworker only likes it toasted, that's what I sprinkled on top. That is how I will always make this recipe .

I"m a lemon lover and so I made these........superb. Of course I added more zest and a bit more real lemon juice to the batter...........it doesn't make a big batch........six large. I'd double the recipe if you are treating someone else. TY for the recipe!

Just ok. Kind of disappointing, but I’m not sure how much of that is the recipe and how much bad luck. I didn't get the eggy flavour some are getting, but the texture is definitely odd. Accidentally added too much vanilla to the glaze and I think on top of that the lemon I used just happened to be really bitter because even almost doubling the amount of sugar didn’t reduce the bitterness by very much (and considering how thin the glaze is even with double the sugar, I think that part of the recipe is off anyway). Regardless of the mistakes/bad luck, I think the recipe has some flaws that would have come out even if I’d make them “perfectly”. Wouldn't make them again as they are, but I like the idea so might try again using a good tried-and-tested brownie recipe as a guide.

Absolutely love these! ***The "icing" should actually be considered a soaking-glaze. Wonderful when glaze is adjusted by adding 2 tablespoons of cornstarch, poured over entire pan, then refrigerated! Adjustments made: 2 eggs instead of 3, added a 3rd tablespoon of lemon juice to batter, add 2 tablespoons of cornstarch to "icing"/glaze

These are wonderfully tart and delicious! My boyfriend is a lemon-lover and thinks these are perfect. I do thicken up the glaze, just a little bit, but these are very good.

Delicious

more cake like than brownie like

My husband is a dialysis patient. I am always looking for a great dessert for him. He really enjoyed it!

I followed other reviews and just used two eggs instead of three. I made the icing using a half cup of powdered sugar with just enough lemon juice to make it the consistency I like.

It is tasty, tangy and addictively sweet.
Is there a way to keep it from being sour from the lemon and still taste as great as it does?
BTW I poured the frosting over the cake while still hot. fabulous!

I loved these but my hubby found them to be too sour.. I loved the glaze on top. mmmm good!

Easy, delicious. Great to use up lemons.

Good and lemonony. I did not make any changes to the recipe. The topping was very runny. I drained off the extra. Maybe could have added another cup of power sugar. But very tasty. Four stars because of the topping.