These lemon brownies are packed with lemon flavor. They are only 4 ingredients and don’t contain any eggs. The batter is prepared in one bowl and you don’t even need a mixer. These brownies store well and can be made ahead of time.
Lemonies are lemon brownies but they generally don’t contain any chocolate and are soft, moist and packed with lemon flavor.
Ingredients
- Self-rising flour
- Condensed milk
- Lemons
- Butter
Self-rising flour: Self-rising flour is all purpose flour already premixed with baking powder and salt. If you don’t have self-rising flour, you can also make your own by mixing together all purpose flour, baking powder and salt.
Condensed milk: These brownies are made with sweetened condensed milk. Condensed milk is used to sweeten the brownies and also acts as a binder in place of the eggs. It also helps give the brownies a slightly chewy texture.
Lemons: These brownies use lemon juice and lemon zest to really pack in the lemon flavor.
Butter: Melted butter is what gives the brownies their soft and moist crumb.
How to Make Lemonies
- The melted butter and condensed milk are first whisked together.
- The lemon juice and zest is then added in.
- The flour is then folded in with a spatula.
- The batter is then poured into your prepared baking pan and ready to be baked.
- If desired, you can add a lemon glaze on top before serving.
Texture
Lemonies don’t have the traditional chewy or fudgy texture of brownies but they are still called lemon brownies. They are more dense than a cake but still very soft and moist. They are also slightly chewy. These brownies are also sweet but have a good amount of zesty tangy lemon flavor.
More Lemon Brownie Recipes
- 3 Ingredient No Bake Lemon Brownies
- 3 Ingredient Chocolate Lemon Brownies
- 3 Ingredient Lemon Brownies
4 Ingredient Lemonies (Lemon Brownies)
Ingredients
- 1/2 cup (113 g) unsalted butter melted
- 1 (14 oz/397 g) can sweetened full fat condensed milk
- 1/3 cup (79 ml) lemon juice + 2 tsp lemon zest
- 1 cup (128 g) self-rising flour see note before starting
Instructions
- Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a large mixing bowl, whisk together the melted butter and sweetened condensed milk until fully combined. Add lemon juice and zest, stirring until smooth. The lemon juice will immediately thicken the mixture but that’s ok.
- Add the flour to the wet mixture, folding it in with a spatula until the flour is fully combined and there are no pockets of unmixed flour or streaks of flour paste. Make sure to only fold it in with a spatula so that you don't overmix the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 30-35 minutes, or until the surface is a light golden brown and a toothpick inserted into the center comes out clean.
- Allow the lemonies to cool completely in the pan before removing.
- If desired, spread glaze over brownies before cutting and serving. We recommend cutting the brownies with a sharp knife. Store uneaten brownies in an airtight container in the fridge or freezer.
Notes
- Self-rising flour: This recipe was tested with Gold Medal brand self-rising flour*. There is a varying amount of protein content for different brands of self-rising flour which will affect the texture and outcome of the brownies. Gold Medal self-rising flour contains 3 grams of protein per 1/4 cup. Please use a brand of self-rising flour with 3 grams of protein per 1/4 cup for these brownies.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Homemade self-rising flour: If you don't have self-rising flour you can also make homemade self-rising flour. Make sure your all purpose flour has 3 grams of protein per 1/4 cup. Most all purpose flours contain 3 grams of protein per 1/4 cup but there are some brands that contain higher or lower protein amounts which will affect the recipe.
- Combine 1 cup all purpose flour, 1.5 tsp baking powder and 1/4 tsp salt. Whisk together until evenly combined before using.
- Optional glaze: These brownies are sweet enough and have enough lemon flavor even without any glaze, but if you want to top with glaze, here is the recipe I used:
- Combine 1 1/2 cups powdered sugar and 2 tablespoons of lemon juice. Whisk to combine. Add more lemon juice as needed until the glaze reaches your desired consistency. Spread glaze over surface of the brownies. If desired you can also garnish with more lemon zest.
- To make very clean brownie cuts, clean the knife blade between each cut. Also, after cutting down with the knife, use the knife to move the cut brownies off to the side and then move the knife off sideways instead of lifting the knife back up (this will prevent the sides of the brownies from sticking back onto the knife).
- These brownies are very rich so we recommend cutting to 12-16 servings.
- Nutrition estimate does not include optional glaze and assumes 12 servings.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I am on old person who still enjoys home cooking-but I only
have the energy for simple recipes!
This recipe is super simple and minimal ingredients!
Excellent flavor and texture . . . . . . I made these lemonies for the dessert table at a baby shower. They disappeared in less than 2 minutes!
Thank you!! We’re so happy everyone enjoyed them!
Can you use almond flour to make this gluten free?
We have not tested this recipe with almond flour so we are unsure what the final result would be!
Hi, I love your recipes! I have not been able to make any yet bc I’ve been quite ill – undergoing medical treatment at Johns Hopkins. I wanted to ask if coconut condensed milk can be used. I cannot do dairy for medical reasons but I’m vegan anyway. Thank u! Sydney
Hi Sydney! We have not tested this recipe with coconut condensed milk so we are unsure if the final result would be the same!