I used oat flour and that worked well. You can use Tofutti Sour Cream… or if thats not available, try vegan buttermilk. I love brownies and I love lemon, of course that would be a good combination, why hadn’t I thought of it before! I don’t mind her – I’m not about that partying lifestyle, and I’m really serious about the muumuus. My only variation is that for the glaze, I substitute an orange an orange zest for one of the lemons. What can be better than bread dipped in egg and pan-fried to golden brown perfection? Left everything else the same. Just use 1/4 cup applesauce for each egg in the recipe. Hope this helps. Yum Yum yum! I replaced the 2 eggs with carton egg whites (60g) as I didn’t have eggs on hand. All Right Reserved. The texture resembled banana cake – soft and moist and sweet without being saccharine. Just made these lemon brownies, they’re fantastic, thank you for the recipe! I wish I could share the photo I just took of brownies just out of the oven and glazed, perfect. Let the glaze set, then cut into squares and serve. I’m not familiar with that. Used white flour, fage yogurt as you use (first time using yogurt in a recipe…) My husband who is not a dessert kinda guy loved loved loved it. Texture was absolutely perfect, over did it on the zest though! I would make This daily if I could. Thank you. Love lemon desserts? If you eliminate the baking soda the lemon “brownies” will be a bit denser. DELICIOUS! Can’t wait to give these a try! Maybe almond milk? We found them a bit too sweet 1st time making. Grease an 8×8 inch baking dish with butter and set aside. It has the texture of a brownie too. Never miss a recipe, follow Back For Seconds on Bloglovin! Oh so delicious. Dump cakes are still very yummy. these look amazing I am crazy for lemon . Many thanks Jenny!! Thank you! Simple and delicious. The psyllium was a new addition, because another commenting baker wanted to add fiber. Thanks for sharing! Topped it with the lemon brownie glaze. My family doesn’t “get it”…painful shocks that I gasp!! Love the idea of adding blueberries, Desiree! They don’t need to brown on the top to be ready. Sharing with my aunt, who is a crazy good baker. They turned out amazingly and so easy to make. Try these Fudgy Lemon Brownies, they are heavenly! Cant wait to make them as I am a huge lover of anything Lemon, Hi Shelley! Never miss a recipe, follow Back For Seconds on Bloglovin! Mine unfortunately came out really cakey… Any ideas how to remedy it? I can just imagine how these taste. Wow another non brownie loving Andy, unbelievable! Unreal! “Yellowies” lol! I'm Stephanie. Hi, Thank you for your recipe. Hi! Bake for approx. Never miss a recipe, follow Back For Seconds on Bloglovin! So glad I found you next is your meat loaf... Just wanted to say thank you. For 1 cup of plain yogurt: 1 cup buttermilk or sour milk. Lawdamercy, aka Lord, have mercy on all of us! can you use unsalted butter in this receipt? Gee, that’s too bad. The brownies come out “frosted”. Shared it with my sisters and a friend. Made it for the second time today for our neighborhood cookout along with the bean salad. Jenny, very good recipe. Lemon Brownies are my absolute favorite bar or dessert to make. These will be made often -thanks, Jenny! I think you could “up” the addition to 2 tablespoons if you want even more fiber added. I am trying to cut down on our sugar intake, so I replaced the sugar in the batter with 1/4 cup Truvia baking blend and 1/4 cup Sukrin Gold. Hi Hayley, I must confess, I am a “midnight baker”….on nights when I cannot sleep, I get up and bake.I ran across this recipe in the wee hours, saw how easy it is to make, simple ingredients and quick…I made them, they turned out beautiful!I used a Lisbon or Eureka type lemon, as I wanted more “lemon flavor”, and I nailed it!Didn’t change a thing! Why do you keep saying “fudgy” when there’s no fudge in recipe. I used lemon greek yogurt for a little extra kick and WOW! I only Ricotta instead of sour cream etc., and it works beautifully! I thinned mine out like you then I took skewers and aerated the top before pouring the glaze. It was perfect to my liking. I used the sour cream and avocado oil and would do them again exactly the same way. I’m such a novice where photography is concerned, thanks for your lovely comment! These brownies look AMAZING!!!! Who knew!! Drinking makes me sleepy, so why bother!! I say “fudgy” when describing these because they have the same fudgy texture that chocolate brownies have… but yet, there’s no chocolate in this recipe. You will love them! Just make sure you FOLLOW JENNY’s RECIPE and ADD psyllium and applesauce. 2. I love lemon so these are right up my alley. So easy. I did change the glaze and used a quick lemon cream cheese topping and it really added to the lemon flavor. You just have to try a few to find a brand you like. Oh boy, these are good!!! What can I replace the yogurt with? Preheat your oven to 180C, 350F, Gas 4. Looking forward to trying these. Thank you for sharing! I think this basic recipe could be used to make many different flavored cakes. Thanks for sharing and bringing alternatives to the traditional brownies. My favorite dessert is a fudgy brownie. Hi Gail! 1 tablespoon lemon zest plus 1 teaspoon, divided, © 2020 EatingWell.com is part of the Allrecipes Food Group. Your email address will not be published. Thanks for your sweet and touching comment. They were very moist and “fudgy” textured, just like I was hoping! Not brownie texture at all. Fudgy lemon brownies?? These could then be glazed and cut right on the parchment paper, saving a step (And saving foil, as I try to reduce solid waste). Gradually add in the eggs and stir until just barely combined - do not over mix, as this will lead to tougher brownies. Yay! Made it exactly as you wrote it and, honestly, this is the BEST LEMON recipe of ANY TYPE I have ever made. I’ll get my hands on an 8×8” pan next time. Last two days made your bread, super great toast with butter and jelly. 22-25 minutes, no more than that, or until the top is set and lightly golden brown. Here is a link to my book, if you’re interested http://amzn.to/1SUEnhS . Yes. They're the perfect dessert for any holiday or special occasion--or when you just need a little something to brighten your day. Beat together the butter and sugar until creamy. I go to bed at the ripe night-owl time of 8:30pm. They took a bit longer then 20 minutes, when I took them out at the twenty minute mark, I stuck a toothpick in and it came out all gooey. Very over powering and i gave my husband heart burn! Unflavored psyllium can be found at grocery, health food stores and online. You can share photos any time using this email: YourPhotos@JennyCanCook.com. Hi Sharon! Whisk confectioners' sugar, 1/4 cup lemon juice, vanilla extract, and lemon zest (to taste) together … OK my mouth got all pucker-y just looking at these images. I will be adding fresh blueberries, the combination of lemon and blueberry is irresistible. To make the glaze simply mix the icing sugar with the lemon juice and zest. As did everyone else. Thanks Angie!! I love the ease andxsuoer lemmon flavour. DON’T add too much psyllium, or the cake might get really hard – 1 or 2 TBSP psyllium max.
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