These homemade gluten-free lemon brownies are topped with creamy lemonade icing and check all the boxes for a great recipe. They have a fudgy texture, lots of lemon flavor, and they are always the first to disappear when I bring them as a gluten-free dessert.
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❤️ Sandi’s Recipe Summary
The Quick Bite: These are the brownies I bake when our lemon tree is loaded and I need a dessert for a get-together. They are dense and chewy like a classic brownie, but the flavor is all lemon, with zest in the batter and lemonade icing on top. Dairy-free option.
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
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, and I use these lemons to make all of the gluten free lemon desserts on my blog. This is one of those reliable recipes that I make when I am in charge of bringing a gluten free dessert to our friends’ get-togethers.
This easy lemon brownie recipe is pretty incredible because it has the texture of a fudgy brownie, but has sweet, tart lemon flavors. I tested three different flour blends, so you have options when making this recipe. I also tested a dairy-free option using Earth Balance, so nobody has to miss out on dessert.
This was a fun recipe to test, and it didn’t take that many tries to get it right. I think I made this recipe so may times because everyone enjoyed these brownies so much. If you need a lemon brownie fix, stick with one of my tested blends; you should be very happy with the results.
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!
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 1:1, Pillsbury Gluten-Free Flour Blend, and King Arthur Measure for Measure. One reader reported that Better Batter brand also works well. That doesn’t mean other flours won’t work; I just haven’t tested other flours, and I can’t guarantee the recipe will work if you use other mixes. Read Why Gluten Free Flour Blends Vary to learn more.
- Binder – Binders are really important in gluten free baking because they hold everything together so they don’t fall apart. If your gluten-free flour blend doesn’t contain a binder such as xanthan gum, guar gum, or another binder, please add 1 teaspoon. Read more about Binders in Gluten Free Baking to learn more.
- Lemon – Fresh is best because you need lemon juice and zest.
- Butter – Use unsalted butter. As I mentioned above, Earth Balance worked well if you are dairy-free.
Try these Gluten Free Lemon Oat Bars or Paleo Lemon Bars for your next bake.
How to Make Gluten-Free Lemon Brownies (Step-By-Step)
Step 1: Combine the gluten free flour, sugar, and salt in a bowl and whisk to blend them.
Step 2: Add the lemon juice, lemon zest, eggs, and partially melted butter to a bowl and whisk to blend.
Step 3: Pour the wet ingredients into the dry ingredients. Mix with a spoon to combine them. You can also use a stand mixer to mix the dough if you prefer.
Step 4: Your lemon brownie batter should look like this. It should be somewhat thick, like muffin batter.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use affects the batter’s moisture. If your brownie batter is too runny, add more flour, and if it is too thick, add more liquid.
Step 5: Line your 8×8 metal baking pan with parchment paper and pour in the batter.
Step 6: Use a spoon to spread the batter evenly in the pan. This can be tricky, so don’t worry if the top isn’t perfectly smooth. You can wet the top of the spoon with a little water to make it easier. The lemonade glaze will cover the uneven parts.
Step 7: Bake the brownies for 25 minutes at 350º F. Note: I used a metal 8×8 baking pan. Glass and ceramic baking pans don’t bake as evenly.
Remove from the oven and allow the gluten free lemon brownies to cool on a cooling rack.
Step 8: Add the powdered sugar and lemon juice to a bowl. Whisk to blend the glaze.
Step 9: Once the brownies are cool, spread the glaze over the top. Slice them and enjoy.
Fun flavor variations:
- Add white chocolate chips to the brownie batter.
- Substitute lime juice and zest.
- Make them orange with orange juice and zest.
We also love these Gluten Free Butterscotch Brownies and these Paleo Lemon Bars. They are great for bake sales.
Frequently Asked Questions:
You can easily freeze the extra lemon brownies. Place the cooled brownies in a freezer-safe container or zip-style baggie.
Use as much or as little lemon glaze as you like. They taste delicious plain, too, without the icing!
If your lemon brownies turned out crumbly, check your flour blend to make sure it has a binder. Binders are what hold your baked goods together. Another reason for crumbly brownies is cutting them while they are hot. Brownies continue to set as they cool, so cutting them when they are warm can cause them to fall apart.
I recommend letting the brownies cool and then drizzle on the icing.
Need more recipes to use up fresh lemons? Try these gluten free lemon bundt cake recipe and gluten free lemon tart recipes.
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 With Lemonade Icing
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
- 1 ¼ cups powdered sugar
- 2-3 tablespoons lemon juice more if needed
Equipment
Method
- 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!
Nutrition
Notes
- I have tested this recipe with King Arthur Measure for Measure, Pillsbury GF Flour, and Bob’s Red Mill 1:1 GF. That doesn’t mean others won’t work; I just have not tested other flours.
- Binder – 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 airtight container or up to 4 months in the freezer. I recommend storing them in the refrigerator.
Private Notes
Tried this recipe?
Let us know how it was!
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!
a winner. Always make double batch. works best in metal pan. addictive.
I am starting to crave these lemon brownies LOL. Thank you so much. I am glad you loved this recipe.
can almond flour be substitute??
Hi Diane, Almond flour will not work. I haven’t tried it, but it doesn’t absorb moisture the same as gluten free flour.
I just made these gluten free lemon brownies and they are delicious!!! I used king Arthur measure to measure flour. Did as the recipe said. Will be making these again for sure! Thank you 😊.
These lemon brownies are a personal favorite. I am so glad you love them!
How about using egg replacer?
Hi Maggie, I checked my recipe substitution spreadsheet. One reader wrote she was able to swap 1/2 cup applesauce for the eggs. Please do let me know if you try this.
Hello!
I’m assuming you do not use the mixer for this recipe?
Hi Marybeth, you can if you want to. I don’t recommend using them for cakes and muffins, but it is fine for brownies.
My family loves this recipe. My husband is requesting this for his birthday instead of cake!
LOL, I love how your husband thinks. Thank you so much for coming back to let me know how much your family loves these lemon brownies!
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!