These incredible Gluten Free Lemon Brownies are topped with creamy lemonade icing. They are decadent, flavorful, and so easy to make!
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I know I have talked about our lemon tree in a few posts, but it is hard not to love our tree. It gives us tons of giant lemons most of the year! What better way to celebrate our lemon tree than to make the perfect gluten free lemon dessert?
This new lemony lemon brownie recipe is pretty incredible. They melt in your mouth with every delicious bite. I make a lot of brownies, but I think you will agree that this is going to become popular!
If you want to try more of my gluten free brownie recipes, try my traditional gluten free brownies. If you love white chocolate, these gluten free white chocolate brownies are pretty amazing, too!
I get many emails and comments from non-gluten-free readers asking for a gluten-free version. I haven’t baked with regular flour in over 13 years. I recommend checking out one of these two recipes if you are not gluten free: These Triple Lemon Brownies and Lemon Brownies. The recipes are very similar, except the second has an extra egg.
I made these with oranges instead of lemons as that is what I had in the house and I couldn’t wait to make them – lol. They were FANTASTIC! My husband (who is not gluten free) couldn’t get enough of them. These will be a new family favorite for sure. Thanks so much for this recipe!”
ella, blog comment
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-free flour blend: I tested this recipe using Bob’s Red Mill 1 to 1, Pillsbury Gluten-Free Flour Blend, and King Arthur’s Measure for Measure. One reader reported Better Batter brand also works well. That doesn’t mean others will not work; I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum – If your gluten-free flour blend doesn’t contain xanthan gum, guar gum, or another binder, please add 1 teaspoon.
- Lemon – Fresh is best because you need lemon juice and zest.
- Butter – Use unsalted butter.
You may love these Gluten Free Lemon Oat Bars, too.
How to Make Gluten-Free Lemon Brownies (Step-By-Step)
Step 1: Add the gluten free flour, sugar, and salt to a bowl and whisk to blend them.
Step 2: Add the lemon juice, lemon zest, eggs, and butter to a bowl and whisk to blend.
HINT: Partially melt the butter so it mixes in more easily.
Step 3: Pour the wet ingredients into the dry ingredients. Mix with a spoon to combine them. You can also use a standing mixer to mix the dough if you prefer.
Step 4: This is what your lemon brownie batter should look like.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquid.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
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Step 5: Line your 8×8 metal baking pan with parchment paper and dump the batter in.
Step 6: Use a spoon to spread the batter evenly in the pan. This can be a bit tricky, so don’t worry if your top isn’t perfectly smooth. You can get the top of the spoon with a little water to make it easier. The lemonade glaze will cover the uneven parts.
Bake the brownies for 20-25 minutes at 350º F. Remove from the oven and allow the gluten free lemon brownies to cool.
Step 7: Add the powdered sugar and lemon juice to a bowl. Whisk to blend the glaze.
Step 8: When the brownies are cool, spread the glaze over the top of the brownies.
Fun flavor variations:
- Add white chocolate chips to the brownie batter.
- Substitute lime juice and zest.
- Make them orange with orange juice and zest.
You may also like these chewy Gluten Free Butterscotch Brownies!
Frequently Asked Questions:
I always store gluten free baked goods like these lemon brownies in the refrigerator. Keep them in an airtight container.
The extra lemon brownies can easily be frozen. Place the cooled brownies in a freezer-safe container or zip-style baggie.
You can use as much or as little lemon glaze as you like. They taste delicious plain, too, without the icing!
This gluten free lemon bundt cake recipe and gluten free lemon tart recipe are also full of lemon flavor if you are looking for a cake recipe!
This recipe is amazing! I’ve made it a few times. YUM.”
Barbara F.
More Gluten Free Brownie Recipes:
- Paleo Brownies – hidden veggies!
- Gluten Free Peppermint Brownies
- Easy Gluten Free Brownie Cookies
- Gluten Free Brownie Cheesecake Bars
- Decadent Gluten Free Espresso Brownies
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Lemon Brownies
Equipment
- Whisk
Ingredients
- 1 ¼ cups gluten free flour blend * see note, you may need more or less flour!
- 1 cup cane sugar
- ½ teaspoon salt
- 2 large eggs
- 8 tablespoons unsalted butter partially melted
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract OPTIONAL
Lemonade Glaze
- 1 ¼ cups powdered sugar
- 2-3 tablespoons lemon juice more if needed
Instructions
- Preheat the oven to 350º F.
- In a large mixing bowl, add 1 1/4 cups gluten free flour blend, 1 cup cane sugar, 1/2 teaspoon salt, and whisk to blend.
- Place the 8 tablespoons unsalted butter into a microwave-safe dish and microwave it for 30 seconds to partially melt it.
- Add 1/4 cup lemon juice, 1 tablespoon lemon zest, 2 large eggs, and 1 teaspoon pure vanilla extract into the butter and whisk to blend.
- Add the wet ingredients to the dry ingredients and mix.
- Line an 8×8 baking pan with parchment paper. You can also spray non-stick oil in the pan if you prefer.
- Add the lemon brownie batter to the pan and use a spatula or large spoon to spread it around evenly.
- Bake for 20 to 25 minutes until done. To test for doneness, insert a toothpick into the middle of the brownies. If there is batter on the toothpick, it needs to bake a little longer.
- Remove the cooked lemon brownies from the oven. Allow them to cool.
- Mix 1 1/4 cups powdered sugar and 2-3 tablespoons lemon juice in a small mixing bowl and spread the lemonade icing over the cooled brownies. Enjoy!
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These lemon brownies will keep for up to 4 days in an air-tight container or up to 4 months in the freezer. I recommend storing them in the refrigerator.
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SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I haven’t tried it yet but I was wondering if I could use other sweetners besides sugar?
Hi Anna, I haven’t tried any personally. Several readers have been using monk fruit sweetener in place of sugar. I checked my spreadsheet of reader modifications. I don’t see anyone has tried it for this specific recipe, but it is worth trying.
Can these be made by subbing honey or maple syrup for the sugar??
Hi Andrea, I have not tested any liquid sweeteners. Doing so will change the liquid and dry ratios quite a bit.
For some reason, these did not work out so well for me. I used Bob’s Red Mill 1:1 GF flour, like I do for most recipes. I found them to be dense and not chewy or flavorful. It could be user error! I might try them again, this time with baking soda. The frosting was great though!
Hi Christa, I am sorry you had trouble with this recipe. I know that blend works in this recipe. Did you swap any ingredients? My guess is user error given hundreds have made this recipe and loved it. I am not sure it is fair to give this recipe a low star rating if you are unsure if you think you had a user error making it.
Super easy and almost fail proof for a novice baker like me. Simple ingredients, forgiving texture and delicious flavors. Made it for the first time for my mom’s group and they asked for the recipe. Will forward your link. Thank you!
I am thrilled everyone loved these lemon brownies. Thank you so much for introducing your mom’s group to my recipe!