Comments on: Lemon Brownies

By: Chris Johnson

Chris Johnson — Sat, 31 Jan 2026 13:11:42 +0000

I loved this recipe. Thank you for giving your tips for troubleshooting the recipe. I had to use 2-3 time more lemon juice in the glaze. This was still fantastic since I love the lemon flavor. If I was doing a party I would need to triple the recipe.

By: Sandy Meyer

Sandy Meyer — Fri, 09 May 2025 16:20:11 +0000

I made these for Easter and everyone loved them. I did not tell them they were gluten free as that is my new journey.

By: Addison

Addison — Tue, 11 Mar 2025 05:24:31 +0000

In reply to Nadia Mancinelli. This recipe will work with all purpose flour. Almond flour wouldn't be a great substitute. Enjoy!

By: Nadia Mancinelli

Nadia Mancinelli — Fri, 07 Mar 2025 18:04:52 +0000

Can you use all purpose flour or almond flour instead of gluten free

By: Suzanne

Suzanne — Sat, 03 Aug 2024 02:40:22 +0000

This looks so good! What a great combination of flavors!

By: Addison LaBonte

Addison LaBonte — Tue, 14 May 2024 22:22:29 +0000

In reply to Barbara Fozard. Hi Barbara! Thank you for pointing that out. It should be baking powder, not baking soda. Enjoy!

By: Barbara Fozard

Barbara Fozard — Tue, 14 May 2024 21:33:17 +0000

A reviewer said that the baking SODA may be off – and you replied that yes, it might be too old. Yet, this recipe calls for baking POWDER, not soda. Is this correct?

By: Addison LaBonte

Addison LaBonte — Tue, 23 Apr 2024 02:05:20 +0000

In reply to Jaycie. You shouldn't have to change anything, other than using a 9 inch by 13 inch pan. Enjoy!

By: Jaycie

Jaycie — Sat, 20 Apr 2024 14:43:42 +0000

If I double the recipe do I change the temperature and cooking time?

By: Alinco DJ-W18

Alinco DJ-W18 — Fri, 19 Apr 2024 09:03:45 +0000

“I love the fudgy texture of these brownies. They’re not too cakey or too dense, and they’re just the right amount of chewy.”