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Fudgy Lemon Brownies

April 12, 2016 by thedomesticrebel | 108 Comments

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Fudgy Lemon Brownies stacked on parchment with lemons and glass of milkReasons How There Is An Old Woman Who Lives In My Body:

I have debilitating sciatica problems. This usually results in me limping around the house, clutching onto furniture for support and exclaiming, “My hips!” dramatically.

I go to bed at the ripe night-owl time of 8:30pm.

And wake up nice and early at 6am.

(Okay, the last one mostly has to do with the fact that my tiny dog Jack tap-dances on my bladder until I wake up, but if he didn’t, I would probably wake up around the ripe ol’ time of 6:30.)

I like pudding.

I try to avoid exercising as much as possible. See ‘sciatica problems’ and screaming ‘my hips!’.

I would wear muumuus if I could find muumuus.

I’d prefer to stay in on a Friday and Saturday night watching my stories than go out on the town.

And that’s about it. I suppose the old woman who lives in my soul is pretty cool. I don’t mind her – I’m not about that partying lifestyle, and I’m really serious about the muumuus. Maybe that’s why I wear dresses every day – they mimic that muumuu comfort.

Fudgy Lemon Brownies stacked with bite removed and lemon slicesANYWHO. Can we talk about my ageless love of these Fudgy Lemon Brownies?! They are phenomenal. Super fudgy, moist, chewy and totally brownie-like but with a glorious, bright & tart lemon twist. And unlike regular brownies, these bad boys have a thick and smooth lemon glaze on top which sends them over the top and outta this world.

Whether you’re a party animal, a night owl, an early bird or an old woman in a 25-year old’s body, you’ll love these!

Fudgy Lemon Brownies stacked with lemon slices on parchment

*adapted from here

Print Recipe
5 from 28 votes

Fudgy Lemon Brownies

These Glazed Fudgy Lemon Brownies are incredible! Soft, chewy, moist, fudgy and packed with fresh lemon flavor!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Bars, Dessert
Cuisine: American, Dessert
Servings: 9
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 2/3 cup butter softened to room temperature
  • 1 cup sugar
  • 2 eggs
  • 4 Tbsp fresh lemon juice
  • Zest of two lemons
  • 1/2 tsp salt
  • 1¼ cups all-purpose flour
  • FOR GLAZE:
  • 1 cup powdered sugar
  • 2-3 Tbsp fresh lemon juice
  • Zest of one lemon

Instructions

  • Preheat oven to 350 degrees F. Line an 8x8 or 9x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
  • In a large bowl, stir together the butter and sugar until combined. Gradually add in the eggs and stir until just barely combined - do not over mix, as this will lead to tougher brownies. Lastly, stir in the lemon juice, lemon zest, salt and flour until a soft batter forms.
  • Spread the batter into the prepared pan and smooth out the top. Bake for approx. 22-25 minutes, no more than that, or until the top is set and lightly golden brown. Cool completely.
  • Once cool, make your glaze. In a small bowl, whisk together the powdered sugar and lemon juice until a spreadable, pourable glaze is achieved. Pour over the bars and smooth out. Top with lemon zest. Let the glaze set, then cut into squares and serve.

Closeup of Fudgy Lemon Brownies with bite missing on parchment paper

These bars are so good! They almost remind me of lemon shortbread bars but with a fudgy, chewy brownie texture. So phenomenal!

Fudgy Lemon Brownies collageHave a sweet day!

xo, Hayley

 

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Comments

  1. SaraLily says

    April 12, 2016 at 1:52 pm

    5 stars
    OK my mouth got all pucker-y just looking at these images. These look SO GOOD! Lemon or Lime desserts are some of my favorite!!

    Reply
    • Simone says

      July 22, 2020 at 2:02 am

      5 stars
      I just made these they r so nice definitely making again.and so easy to make yummy

      Reply
      • Sherri says

        December 23, 2020 at 11:50 am

        ade these before. They are very good. Everyone loved them.

        Reply
  2. Colleen says

    April 13, 2016 at 12:11 pm

    5 stars
    These look amazing! I love a moist, dense lemon dessert. I usually make a pound cake, which are nice, but this looks like something I can get after! Thanks!

    Reply
    • thedomesticrebel says

      April 13, 2016 at 2:18 pm

      I love lemon pound cake too, Colleen! This is just a fun change up to a brownie! 🙂 Enjoy!!

      Reply
  3. Angie | Big Bears Wife says

    April 14, 2016 at 9:46 am

    haha I go to bed early too. Like if I’m not in bed by like 9pm I turn into a crazy zombie. For Real. mm I’m not about that partying lifestyle either, I feel like you’re my twin. These brownies are fantastic. Pinning them now! <3

    Reply
    • thedomesticrebel says

      April 14, 2016 at 4:28 pm

      We are totally twins! Haha. Thanks Angie!! <3

      Reply
  4. Jessica @ A Kitchen Addiction says

    April 14, 2016 at 12:37 pm

    I’ve been all about lemon desserts lately! Can’t wait to give these a try!

    Reply
    • thedomesticrebel says

      April 14, 2016 at 4:28 pm

      Me too! You’ll love these, Jessica!

      Reply
  5. Brittany says

    June 19, 2016 at 11:21 am

    Do you think these would be good with white chocolate chips in them? Just curious, making them today for father’s day! 🙂

    Reply
    • thedomesticrebel says

      June 19, 2016 at 2:10 pm

      Hi Brittany, I don’t see why not!

      Reply
  6. Samantha A. says

    March 8, 2017 at 1:07 pm

    5 stars
    Just made these lemon brownies, they’re fantastic, thank you for the recipe!

    Reply
    • thedomesticrebel says

      March 8, 2017 at 3:21 pm

      Samantha, so so happy you enjoyed!! Thanks for your comment!

      Reply
    • Sandi Chiswell says

      December 18, 2021 at 7:04 pm

      These are great!! Thanks for the recipe!

      Reply
  7. Bernie says

    March 10, 2017 at 12:53 pm

    I used this recipe for a group of teens haveing a night of baking challenge (kinda like food network) It was easy for them to follow and the finished product was amazing 🙂

    Reply
  8. Jill says

    April 11, 2017 at 8:19 am

    5 stars
    I made these last night. They turned out just like your pictures (which never happens) and tasted divine!!

    Reply
    • thedomesticrebel says

      April 11, 2017 at 10:29 am

      Yay! Thanks for letting me know, Jill! Enjoy!

      Reply
  9. Desiree cappiello says

    June 18, 2017 at 3:15 pm

    Made them today for Father’s Day huge hit… I added 1/2 tsp of baking powder so they were a bit mor like cake! Amazing !!! Im going to make them again and add blueberries ?

    Reply
    • thedomesticrebel says

      June 19, 2017 at 8:53 am

      Love the idea of adding blueberries, Desiree!

      Reply
  10. Brittany says

    September 10, 2017 at 9:45 am

    These are amazing! I doubled the recipe and baked in an 11×15 pan for a little over a half hour. Before I put them in the oven, I tossed some fresh blueberries on top and used a butter knife to sink them into the batter and smoothed the top. I also added half a vanilla bean’s worth of caviar to the glaze. These are a lemon lover’s paradise!

    Reply
  11. Lita poppenberg says

    April 2, 2018 at 11:29 am

    Could I use Parchment instead of Aluminum Foil? thanks

    Reply
    • thedomesticrebel says

      April 7, 2018 at 8:30 am

      Yes!

      Reply
      • Nancy says

        December 7, 2020 at 9:04 pm

        Good thing because mine are in the oven with parchment paper!

        Reply
  12. Karen says

    April 6, 2018 at 2:26 pm

    Can you make these with orange zest and juice?

    Reply
    • thedomesticrebel says

      April 7, 2018 at 8:29 am

      Yes!

      Reply
    • Linda Sue says

      February 17, 2019 at 11:31 am

      My thoughts exactly, also Tangerines not mandarins though so good.

      Reply
  13. Sharon says

    April 12, 2018 at 5:46 pm

    I love lemon desserts, but I like all the variations mentioned too! Looking forward to trying these. Making my shopping list now.

    Reply
  14. Fazi says

    June 5, 2018 at 4:52 pm

    5 stars
    I love lemon desserts…this looks so yummy..can i make them and freeze them?

    Reply
    • thedomesticrebel says

      June 6, 2018 at 10:56 am

      Hi Fazi! You should be able to freeze them!

      Reply
      • Debbie Davis says

        July 15, 2020 at 9:33 pm

        5 stars
        I froze my leftovers and they are even better straight out of the freezer.

        Reply
  15. Kaitlin says

    June 20, 2018 at 9:48 pm

    5 stars
    Just made these today and OMG! SO delicious! It’s hard to eat just one at a time ?

    Reply
  16. Dana says

    December 20, 2018 at 9:29 am

    The recipe calls for two eggs. Is 2 large eggs OK?

    Reply
    • thedomesticrebel says

      December 20, 2018 at 11:20 am

      Yes, that’s perfect Dana!

      Reply
  17. Anita says

    February 18, 2019 at 7:47 pm

    Thank you! I’m making this soon but I have a question… wht use the foil? What is the difference between foil and no foil? Thank you for any clearing you can give on that one. Regardless, I can’t wait to taste these beauties.

    Reply
    • Anita says

      February 18, 2019 at 7:48 pm

      Argh! Fat finger syndrome. That should be why not wht.

      Reply
    • thedomesticrebel says

      February 20, 2019 at 2:06 pm

      Hi Anita! I always foil-line or parchment-line my baking pans. I find it bakes up properly (no sticking to the pan!) AND it’s easy clean up. Plus, you can lift them out of the pan and cut them into pretty squares, too 🙂

      Reply
  18. Sharon says

    February 23, 2019 at 1:48 pm

    I’m confused or maybe I have the wrong recipe. Why do you keep saying “fudgy” when there’s no fudge in recipe

    Reply
    • thedomesticrebel says

      February 24, 2019 at 8:59 am

      Hi Sharon! It can sound confusing for sure. 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. They’re moist and have little gooey pockets, are soft and chewy, and remind me of a chocolate brownie without a trace of chocolate. Hope that explains it some!

      Reply
  19. Donna says

    February 27, 2019 at 8:07 am

    can you use unsalted butter in this receipt?

    Reply
    • thedomesticrebel says

      February 27, 2019 at 1:09 pm

      Absolutely!

      Reply
      • Donna says

        February 28, 2019 at 6:13 am

        THANK YOU GOING TO MAKE THEM TODAY

        Reply
  20. Julie says

    March 10, 2019 at 5:56 pm

    Do you have to adjustments to make a 9×13?

    Reply
    • thedomesticrebel says

      March 11, 2019 at 7:05 pm

      Hi Julie, I don’t have those because this perfectly fits into an 8×8 or 9×9 pan! But you could easily double it!

      Reply
  21. Mickie says

    March 14, 2019 at 3:26 pm

    5 stars
    These were the best ever! Not as messy as regular lemon bars, yet still had all that wonderful flavor. This will be my “go to” recipe for lemon bars

    Reply
    • thedomesticrebel says

      March 14, 2019 at 7:35 pm

      Glad you loved them, Mickie!

      Reply
  22. Angela says

    April 11, 2019 at 10:12 pm

    These are so good! My family loves , loves them! Thank you

    Reply
  23. Ayra says

    April 15, 2019 at 10:28 am

    These brownies look AMAZING!!!! Just a question though. Does it taste good without the glaze as well or does the glacé help balance the sugary and lemony flavour? Apologies if this is a stupid question.

    Reply
    • thedomesticrebel says

      April 15, 2019 at 6:54 pm

      Hi Ayra! Not a stupid question at all! I think the glaze really ties the whole thing together, and it looks pretty 🙂 You could leave it off, but I think it helps make the brownies extra delicious and special!

      Reply
  24. Lisa Pettit says

    April 30, 2019 at 6:36 pm

    I know you said the glaze ties it all together but how do you think it would taste with just a dusting of powdered sugar over the top.

    Reply
    • thedomesticrebel says

      April 30, 2019 at 7:20 pm

      Delicious! I’m a proponent of more-powdered sugar! 🙂

      Reply
  25. Katie says

    May 20, 2019 at 7:39 am

    These turned out so good!! Thank you for the easy, delicious recipe!

    Reply
    • thedomesticrebel says

      May 20, 2019 at 7:16 pm

      Glad you enjoyed them, Katie!

      Reply
  26. LaDonna Miller says

    June 21, 2019 at 5:51 pm

    Amazzzing!!!!
    Love it!!!!

    Reply
  27. Gail E Luhmann says

    June 23, 2019 at 7:52 pm

    5 stars
    Just saw your recipe. I am now 65, but was hurt in an industrial at age 21 & have had an “old lady” body to go with my Old Soul for 2/3 of my life. I was always the person helping in the kitchen or staying home. Drinking makes me sleepy, so why bother!! Haven’t had the disposable income to go out & party & probably wouldn’t bother even if I’d had it. I got spoiled growing up acros the street from my mom’s folks & they had 3 huge meyer lemon bushes that had grown into a sort of big hedge down their drive! We had year round lemons!!! There is a recipe in epicurious from August 2004 for Meyer Lemon Cranbery Scones! You will love them! I also have a meyer lemon jelly roll w/ fresh strawberry & filling, I will look for! Thank you. Will go check my tree in the am & see if any fruit are ready to make your yum recipe!

    Reply
    • thedomesticrebel says

      June 24, 2019 at 7:58 am

      Hi Gail! Thanks for your sweet and touching comment. I’m so glad you have loved lemons throughout your life and lucky you for having them year-round! Enjoy the brownies!

      Reply
  28. Sherry says

    July 26, 2019 at 5:20 pm

    These are absolutely delicious! They will be a big hit at our family reunion!

    Reply
    • thedomesticrebel says

      July 27, 2019 at 7:19 pm

      So glad to hear that, Sherry!

      Reply
  29. Angie says

    August 13, 2019 at 1:08 pm

    This is one of the best things that I’ve ever made. It was gone very quickly. I would make This daily if I could. It has the texture of a brownie too.

    Reply
  30. Alice Downing says

    August 14, 2019 at 9:28 pm

    5 stars
    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! I have made your recipes before and really enjoy them.These brownies are absolutely delicious and super easy and quick. Definitely going to be in my :frequent flyer” recipe box.Thank you so much

    Reply
  31. Hope says

    August 31, 2019 at 6:27 pm

    Unreal! Truly to die for! Can’t believe how Fudgy they are ? HAD to have more then one after I cut it into squares. Hubby went nuts for them too. Thanks for the great recipe. Will definitely make again!!

    Reply
  32. Linda says

    September 5, 2019 at 4:48 pm

    I have terrible sciatica pain as well have had it for probably 6+ years. It’s awful!!!!! I am a lemon freak. Thanks for the recipe I can’t wait to try it.

    Reply
  33. Moni A. says

    September 20, 2019 at 5:28 pm

    5 stars
    Just made these. The center seems uncooked but when I inserted a wooden pick, it came out clean. Remembering my brownie cooking days, I know that may seem undone, but will cook through in the pan while cooling. So, I’m hoping it’s right but I’ll know in about 30 minutes I suppose. The icing is very tasty and lemony, just like I like it! The dish smells divine. I added white chocolate chips to about 1/3 of the pan.
    This was an easy recipe. I forgot to zest my lemons before chopping them in half but it worked out ok. The brownies may be cooking off because I used a dark aluminum pan along with parchment, as well. I just pinched a piece off the corner and they are super lemony and yummy! I May have to add more sugar and possibly vanilla to the icing to downplay some of the lemon bc it might overwhelm me!!

    Reply
  34. tesee says

    October 12, 2019 at 9:55 am

    5 stars
    These were a huge hit at my “farewell to summer” party, though I admit to making a couple adjustments. I added an extra tablespoon of lemon juice to both the batter and the glaze because I like lemon desserts to be extra tart. I also added a half teaspoon of vanilla extract and a half teaspoon of lemon extract and about 3/4 tablespoon of poppy seeds into the batter. lastly, I only had half a cup of butter so I added a couple tablespoons of canola oil to get to the 2/3 cup measurement. They were very moist and “fudgy” textured, just like I was hoping!

    Reply
  35. Mary Kay says

    March 1, 2020 at 12:48 pm

    5 stars
    I am going to make these later today or tomorrow!!! I love lemon flavored anything! And the party girl days are long gone!!! And yes it’s my hip!!! Take care! Thanks for sharing!

    Reply
  36. Patty says

    March 11, 2020 at 9:01 am

    Good morning! This is your recipe and who am I to critique it. With that said, I’m confused by the word “brownie”, brownie implies chocolate. Dont get me wrong, I’m Still coming home from work today and making a batch for my hard working coworkers today! CAN NOT WAIT! I was just curious about the word used. Thanks for listening, have a great delicious day!

    Reply
    • thedomesticrebel says

      March 11, 2020 at 7:27 pm

      Hi Patty, ha yes, the name can be confusing but they are “fudgy” like a brownie would be yet they taste like lemon! You’re right, no chocolate but very similar texture to a brownie!

      Reply
  37. Kaisy says

    March 14, 2020 at 5:59 pm

    5 stars
    I’ve been making this recipe for about a year & it’s always a winner. My only variation is that for the glaze, I substitute an orange an orange zest for one of the lemons. Love it!

    Reply
  38. Patty says

    March 14, 2020 at 6:25 pm

    5 stars
    Btw, THEY LOVED THEM! THANK YOU! You can call them anything you like, I call them Mine!

    Reply
    • milla says

      March 24, 2022 at 6:42 am

      omg this is so funny i cant wait to make them they sound amazing!!

      Reply
  39. Shyie says

    April 21, 2020 at 9:35 pm

    5 stars
    Texture was absolutely perfect, over did it on the zest though! Very over powering and i gave my husband heart burn! Better adjust my recipe next time, to be fair i did kind of use huge lemons!

    Reply
  40. Y says

    May 14, 2020 at 10:33 am

    Really glad I came across this while figuring out what to do with 3 lemons in the kitchen – baked them in a 8×8 at 180C for 22 mins, and I feared they were slightly underbaked upon slicing, but couldn’t really tell if it was just the fudginess… my dad loved it so I guess even if it was underbaked, it’s for the better!

    Thanks for this recipe, will definitely be making this many more times in the future!

    Reply
  41. Christena Martin says

    July 5, 2020 at 6:17 pm

    5 stars
    New family favorite, these are fabulous I made them for a family cookout and they were a huge hit. I did change the glaze and used a quick lemon cream cheese topping and it really added to the lemon flavor.

    Reply
  42. Sue says

    July 8, 2020 at 4:02 pm

    I have a question. You use the word “stir”and not the word “beat”, even for combining the sugar and butter. Does this mean that you don’t use a mixer, but rather do it all by hand?

    Reply
    • thedomesticrebel says

      July 8, 2020 at 6:34 pm

      For this particular recipe, I do not use a mixer. I stir by hand with a wooden spoon or rubber spatula.

      Reply
  43. Najwa says

    July 11, 2020 at 9:27 am

    5 stars
    My family LOVES THEM!!! they even asked me to do the recipe again but DOUBLE, that’s how good it is. Definitely gonna do this forever!!!

    Reply
    • thedomesticrebel says

      July 11, 2020 at 7:16 pm

      Thank you so much Najwa!!

      Reply
  44. franki parde says

    July 12, 2020 at 2:26 pm

    Make it triplets…you described my symptoms to a “T”!!! My family doesn’t “get it”…painful shocks that I gasp!! Those lemon bars HELP!! Take care…franki

    Reply
  45. Lisa Yeadon says

    July 27, 2020 at 9:55 am

    5 stars
    Made these today and they are blooming lovely!!! I could eat the sponge forever!!

    Reply
    • thedomesticrebel says

      July 27, 2020 at 6:45 pm

      So glad you enjoyed them, Lisa!

      Reply
  46. Rachel Goldstein says

    September 6, 2020 at 12:16 am

    Hi! Couple questions,
    1. Is the butter salted? Because you also add salt, so would that make it too salty?
    2. Since you do not use a mixer, can I use a whisk to mix it?
    Let me know! 🙂

    Reply
    • thedomesticrebel says

      September 6, 2020 at 3:10 pm

      Hi Rachel, yes, if you use salted butter I would omit the salt in the recipe so it isn’t too salty. And yes, a whisk is perfectly fine to mix it!

      Reply
  47. Rosalinda Henry says

    September 22, 2020 at 8:09 pm

    Being a single senior in a new neighborhood I know there are new neighbors waiting to try these and become my new friends, haha!
    Oh, and forget ‘mumus’! There are gorgeous ‘caftans’ available!? some for just $20. These are making a fashion come back!??

    Reply
    • thedomesticrebel says

      September 23, 2020 at 7:02 pm

      Rosalinda, you will make SO many new friends when you give them these lemon brownies!

      Reply
    • Jeffrey says

      May 7, 2021 at 12:03 pm

      I have on main question in the recipe it says zest from 2 lemon’s do I take all the zest off 2 whole lemon’s? It seems like that would be a lot. Can’t wait to make once I know about the zest.

      Thank you ?

      Reply
      • thedomesticrebel says

        May 10, 2021 at 7:09 pm

        Hi Jeffrey, yes, zest of two lemons. We want these really lemony!

        Reply
  48. CB says

    November 10, 2020 at 11:26 am

    Hello, do you think it’d be possible to replace the all purpose flour with almond flour, or some other substitute? Would the almond overpower the flavor? I want to make this but one person is gluten intolerant so it’d be nice to accommodate them.

    Reply
    • thedomesticrebel says

      November 11, 2020 at 3:28 pm

      Hi CB, almond flour has a different ratio than AP flour and cannot be substituted equally. I would try a GF flour that is cup-for-cup for best results.

      Reply
  49. Rupinder says

    November 22, 2020 at 6:55 am

    5 stars
    I made these today. So yummy and easy to make. I have had a sudden craving for lemon, so trying various lemon desserts. I didn’t put the icing on top, but they work well without the icing as well. So moreish. My family are my harshest critics, and they loved them as well.

    Reply
    • thedomesticrebel says

      November 22, 2020 at 2:37 pm

      Rupinder, I am so glad you and your family enjoyed these! Thanks for your review!

      Reply
  50. Kristen Lee says

    January 12, 2021 at 2:20 pm

    Hi how can I make this eggless?

    Reply
    • thedomesticrebel says

      January 12, 2021 at 6:47 pm

      Hi Kristen, I am not entirely sure as I have never worked with egg substitutes. Perhaps a flax egg may work?

      Reply
  51. Angelica says

    January 13, 2021 at 6:11 pm

    Hi there,

    I really want to make these tonight but only have sweet cream salted butter. If I omit the 1/2 teaspoon of salt, will it taste ok? Thank you for all your wonderful recipes ❤️

    Reply
    • thedomesticrebel says

      January 15, 2021 at 3:27 pm

      Hi Angelica, sorry for the delay. You can absolutely use salted butter and yes, I would omit the salt from the recipe if salted butter is used.

      Reply
  52. Ash says

    February 2, 2021 at 9:29 pm

    5 stars
    Delicious and so easy to make! They were a huge hit. Making a second batch within a week of making the first!

    Reply
  53. Susan says

    February 22, 2021 at 10:04 am

    These look amazing and I can’t wait to make them!!! My daughter has gone dairy free so I’m wondering if you have a non-diary butter substitute that would work well for these. We often use butter flavored Crisco in cookies, but haven’t tried in a cake/bar yet. Other ideas are coconut oil, applesauce, ???

    Reply
    • thedomesticrebel says

      February 22, 2021 at 7:35 pm

      Hi Susan, unfortunately I don’t have much experience with DF substitutes so I can’t say for sure. Sorry about that!

      Reply
  54. Barbie says

    March 23, 2021 at 1:13 pm

    5 stars
    Hi, these are awesome, fudgy, lemony brownies. I used salted butter and added some white chocolate chips just for fun. They came out exactly as described. I’m on a diet, so I ate only a half of one square (which cut beautifully by the way), so I think the rule is no calories if it isn’t a whole piece. Nice job Hayley, pictures are very professional. Thank you for your hard work, putting out such wonderful recipes.

    Reply
  55. Abby says

    April 16, 2021 at 2:59 pm

    How do you store these? Room temp? Curious to know because I’d love to make these and ship them to my family. They LOVE anything lemon! Hoping they can withstand shipping conditions if packed well 🙂

    Reply
    • thedomesticrebel says

      April 25, 2021 at 6:36 pm

      Hi Abby! They can definitely be stored at room temperature! Just let that glaze set completely.

      Reply
  56. Holly Lynne Finucan says

    October 30, 2021 at 11:14 am

    5 stars
    These were so easy to make and were soooo good! I did add 6 tblsp. of lemon juice.

    Reply
  57. Cindy steen says

    November 10, 2021 at 10:27 pm

    5 stars
    My daughter has to take me to the doctor so I’ve made her the S because she loves lemon and she loves it so thank you very much for the recipe

    Reply
  58. Michael says

    August 2, 2022 at 6:50 pm

    Instead of the glaze, what if when I brought them out of the oven I made a well in the middle of each and then when they cooled filled them with lemon curd?

    Reply
  59. Michael says

    August 2, 2022 at 9:38 pm

    Can you make the batter a day ahead of time

    Reply
  60. Javan Coughlan says

    August 21, 2022 at 1:03 am

    5 stars
    Instructions unclear, where does the bud get used in the recipe?
    Asking for a friend…

    Reply
  61. Jenny says

    September 9, 2022 at 1:30 am

    5 stars
    I made these today and can honestly say it’s a failsafe recipe – if I can bake them, anyone can! I made the mixture up with lemons from my own tree – it was fantastic to be able to use them in this way: juice and zest… I don’t normally bake but knew my dad would appreciate this recipe. It’s perfect – delicious, moist and very moreish .I’ll definitely keep putting the lemons to good use with your lovely recipe! Thank you, thank you, thank you!

    Reply
  62. Michael says

    October 4, 2022 at 11:18 am

    How many of these brownies in a serving?

    Reply
  63. Deb says

    November 22, 2022 at 7:42 am

    5 stars
    Made these again for the 3rd time and they are absolutely perfect! Thank you for the recipe!

    Reply
    • thedomesticrebel says

      November 22, 2022 at 11:04 am

      So glad to hear it! Thanks for your review, Deb!

      Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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