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–+ servings
a stack of three gluten free lemon brownies

Gluten Free Lemon Brownies

Sandi Gaertner
These moist lemony gluten free lemon brownies are topped with a delicious lemonade glaze.
4.93 from 81 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12 brownies
Calories 234 kcal

Equipment

  • 8x8 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

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 8x8 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

  1. 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.
  2. Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. 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.
To measure your gluten free flour, I recommend using the spoon method or leveling method.
Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.

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

Serving: 1brownieCalories: 234kcalCarbohydrates: 39gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 47mgSodium: 174mgPotassium: 22mgFiber: 1gSugar: 30gVitamin A: 274IUVitamin C: 4mgCalcium: 16mgIron: 1mg
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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.