That one uses a bit of baking powder, which I don’t think the others do (unless I glossed over it), so it’ll be interesting to see its effect on the texture. I’d think it might yield a less-fudgy result.
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I did not get a fudgy result here, so I will be 2 for 2 
I got what I would consider a “squidgy” or “fudgy” texture. In reflecting, I realized that I got that even with baking beyond the suggested time. That could be my oven…I love that everyone is embracing the lemon brownie! I think I may have made the one from TVFGI a few years ago, so I may take that one for another spin!
TVFGI just posted a lemon strawberry Blondie that also looks promising!
And for anyone who’s wondering, TVFGI uses 125 g. flour per cup, as found here in her lemon muffin recipe.
I’m adding this one to my master list of “who uses how many grams of flour per cup”.
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Here’s the recipe if anyone is looking for it! https://theviewfromgreatisland.com/strawberry-lemon-blondies-recipe/#wprm-recipe-container-85606
Interestingly, in her metric tab for that particular recipe, a cup of flour is 136g per cup!
I don’t know her site - are her baked goods reliably tasty? Thanks!
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Chocolate chip ricotta cake, a/k/a “Le Dome”. Even though I knew it was too much batter, did it anyway. I should have used 1/2 the recipe but made 2/3, I used a 6x3” but a 7” would have been more appropriate, but I really like a cake with depth 
!
No regrets!
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I’ll be right over! Looks incredible
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Thanks, sallyt, I hope the interior is to my liking. The cake should really look like the one my daughter baked:
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But yours is adorable!
I love a tall slice.
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I think it might need a scoop of vanilla ice cream!
ETA…Looks like a giant muffin.
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While I’m looking forward to trying the lemon brownies, I’ve also been promising for weeks to make DH some lemon scones, so those came first.
I made a half-batch of Epicurious’s recipe for 6 small scones - two for today and four for the freezer. Sorry for the paywall, but an incognito browser should get you there.
This remains one of my favorite scone recipes.
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Look at those layers!!! 
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those look so enticing!
I’ve got butter out to make lemon brownies tonight btw 
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Luscious
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@MunchkinRedux - those look DREAMY! Do you weigh the flour? If so, how many g? How long do you bake for? Thank you!!
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For the full recipe (makes 8 very generous scones), I use 360 g. AP flour, and bake 23-38 minutes, just depending on how cold my dough is going in. I have to double the sheet-pan at the 12 minute mark to keep my bottoms from over-browning, but I have a older sheet-pans (ie a little darker). In all cases, I shoot for an internal temp of 200 degrees, which is probably your best guide.
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What happens when you forget to add the lemon juice to a lemon brownie recipe until the batter is already in the pan?
We’ll know in 20 minutes.
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Orange blondies / brownies in a speed bake today (I had 1 hour from when I got home to when I had to leave again).
I scaled down the Dessert for Two lemon blondies / brownies recipe and made a half batch, using a whole egg and adapted to orange.
I had some orange zest steeping in sugar that I blitzed, which made these very orange-y without juice.
I sampled some trim, quite promising.
.
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i like the diagonal stripes!
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