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 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!
Why these gluten-free lemon brownies are the best:
- These lemony gluten free lemon brownies are bursting with sweet, tart lemon flavors.
- These brownies are soft and delicious. All you need are 7 simple ingredients!
- Enjoy these homemade brownies plain, or top the gluten free lemon brownies with lemon glaze!
I get many emails and comments from non-gluten-free readers asking for a gluten 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
Allergen Information:
These homemade lemon brownies are gluten-free, soy-free, nut-free, and oat-free. They can also be made dairy-free using plant-based butter.
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.
If you are a lemon fanatic, I have tons of delicious gluten free lemon dessert recipes on the blog! You may love these Gluten Free Lemon Oat Bars, too.
Step-By-Step Photos and Directions:
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.
👀 Sandi Says: 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 liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
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.
You may also love using these brownies to make this easy recipe to make Gluten Free Ice Cream Sandwiches too!
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:
Yes, you can definitely double the recipe and make a 9×13 pan full of lemon brownies!
You don’t need baking powder because you want the brownies to be dense and moist.
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
- 8×8 pan
- Mixing bowls
- Whisk
Ingredients
- 1 ¼ cups gluten free flour blend * see note, you may need more or less flour!
- 1 cup sugar One reader has used monk fruit sweetener in place of sugar.
- ½ teaspoon salt
- 2 size large eggs
- 8 tablespoons butter unsalted, semi-melted
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract OPTIONAL
Lemonade Glaze
- 1 ¼ cups powdered sugar
- 2-3 tablespoons lemon juice more if needed
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Instructions
- Preheat the oven to 350º F.
- In a large mixing bowl, add the dry ingredients and whisk to blend.
- Place the butter into a microwave safe dish and microwave it for 30 seconds to partially melt it.
- Pour the rest of the wet ingredients 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 up the icing and spread 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.
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, you may need to adjust your moisture levels in your baked goods.
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.
Can you make a suggestion for high altitude adjustment?
Hi Rebekah, I have no experience with high altitude baking. A few months ago, I asked my Facebook group for tips. This is a compilation of their recommendations. I hope this can help you.
High Altitude Tips:
My cakes and cookies need to be baked at 375 not 350. What works best where I am is the 25/25 method. Bake at 25 degrees higher than the recipe – this helps the outside cook faster as it rises and the middle won’t sink in later. Also, bake for 20-25minutes less. Depending on what you’re making you can also add a little extra flour or baking soda. But for baked goods like cakes, muffins etc I add a little extra liquid and usually an extra egg and I cut back a little on baking powder or soda (so if it says 1 1/2 tsp baking soda I’ll do 1 tsp). I also bake at a slightly higher temperature so instead of 350F I’ll do 370F for the first part then drop it back down to 350F.
I made them today, delicious!! I used Meyer lemons, and also popped them in the fridge to set up the glaze because it was a hot day.
I love that you used meyer lemons. Thank you so much for coming back to let me know you enjoyed these brownies!
So I made these brownies today for the Fourth of July and they are about an eighth of an inch thick???? . I have not tasted them yet. Did I do something wrong?😥
Hi Rhonda, What gluten free flour blend did you use, and what size pan did you use?
These were delicious! Even my non-gluten-free husband enjoyed them. I replaced the eggs with half a cup of applesauce, and they turned out perfect.
Wow, thank you so much for writing to let me know the applesauce worked in place of the eggs…I am sure that will help many readers. Thank you!
Thank you for this perfectly easy and delicious idea 😍😍😍🍋
I am so glad you loved these brownies, Thank you!
Does this recipe need baking soda? There is a comment about not using expired baking soda but that ingredient is not in the ingredient list.
where is the baking soda in the recipe ? I read the recipe and do not see baking soda in it. You replied to Patricia, about how fresh her baking soda was. These look really good and want to make them but want to make sure that I have the right ingredients. thank you.
Hi Marie, I mentioned this above, but will write it here as well. I think I see where the confusion was. A reader asked in an email to me if they could add baking soda and then she commented on the post after my email. There definitely no baking soda in the recipe, though I did tell her she could try it for more rise.