Lemon Brownies

Well, it’s officially Spring. FINALLY. I’ve had it with this cold weather! However, with the weather getting warmer, that means the time for our little peanut’s arrival is getting closer and closer- yikes. I haven’t done one single thing to get his nursery ready. Oops. Well, I did buy a rug. So there’s that. The good news is I’ve already found most of the wall decorations and stuff on Etsy, and I *think* I’ve found the bedding, so I guess that means I’m getting somewhere.

Now, these “brownies”. I’ve been seriously craving lemon for a while now. However, I recently FAILED (ugh) my one-hour glucose test (the preliminary test that helps determine whether or not a pregnant mom has gestational diabetes), which means I had to go back and take the dreaded 3-hour test. I had to go in first thing in the morning and have my blood drawn, then drink another lovely bottle of the sugary, disgusting “fruit punch”. THEN I had to sit around doing nothing for 3 more hours and have my blood drawn 3 more times. What fun. I left feeling jittery and starving, and my arms looked like a heroin addict’s.

So in the time I had to wait for my results, I really felt like I shouldn’t be eating much sugar- just in case. Which meant no lemony desserts…which is what I really wanted. Really, really, really. So when I got the call saying I PASSED with flying colors (hallelujah!), the first thing I did (besides my happy dance) was bake these lemon brownies. Then I ate most of them. Right then. They were oh-SO good. Dense, but not too thick, chewy, and perfectly, wonderfully tart. The glaze is what takes them over the top- don’t skip the glaze. Just don’t.

Lemon Brownies 2

Lemon Brownies

3/4 cup flour
3/4 cup sugar
1/4 tablespoon salt
1 stick butter, softened
2 eggs
1 teaspoon vanilla extract
juice and zest of 1 lemon

Combine the flour, sugar and salt in a large bowl. Mix in the softened butter.
In another bowl whisk the eggs with the vanilla, lemon juice and zest. Add to the larger bowl and mix well. Pour into a greased 8X8 pan. Bake at 350 degrees for 23-25 minutes.

Remove and let cool, then glaze.

1/2 cup powdered sugar
Juice and zest of 1 lemon

Whisk together.

Recipe source: adapted from Rita’s Recipes



  1. I’m glad you passed the test! It’d be a sin to deprive yourself of something so delicious. These look fantastic!


    Comment by Kim (Feed Me, Seymour) — March 28, 2014 @ 6:48 AM

  2. These look delicious and perfect for Spring!


    Comment by Caroline {TheBarbeeHousewife} — April 3, 2014 @ 11:06 AM

  3. I’m so glad you passed your test. But, what is going on I have been waiting for a new post for over a week; I look forward to hearing from you soon. I hope your feeling well! 😉
    P.S have you had your baby yet????!!!!!!!!


    amy Reply:

    I know…I’ve been extra lazy the past couple of weeks. I need to get it in gear! Thanks for checking up on me- no baby for another 2 1/2 months!


    Comment by Mariell — April 13, 2014 @ 4:55 PM

  4. I don’t know that I’ve ever craved lemon but these look delicious! Perfect to take to my SIL’s for Easter this weekend. Thanks!


    Comment by Rachel — April 14, 2014 @ 3:24 PM

  5. Love, love, love lemon. When I saw these I had to make them (perfection), and was inspired to make delicious lemon crinkle cookies.


    Comment by Mary — April 23, 2014 @ 6:21 PM

  6. We actually have two chucehrs (Lew is a pastor and preaches at two chucehrs every Sunday morning.) They are Methodist Churches and are two congregations of around 100 people. We have been at these chucehrs for a year and a half and love it!


    Comment by Sakura — November 23, 2015 @ 11:56 AM

RSS feed for comments on this post. TrackBack URL

Leave a comment