Oh, friends, do I have a treat for you today! There’s something so incredibly comforting about a batch of homemade brownies, isn’t there? But sometimes, you just crave something a little brighter, a little zippier. That’s exactly how these incredible Gluten Free Lemon Brownies came to be. I wanted all the fudgy goodness of a classic brownie, but with that sunny, uplifting burst of lemon. And let me tell you, these deliver on every single front!
Why You’ll Love This Gluten Free Lemon Brownies
- They’re wonderfully fudgy, not cakey, with a perfect chew.
- That bright, zesty lemon flavor is just irresistible and so refreshing.
- Making them is super straightforward, even for beginner bakers.
- They’re naturally gluten-free, so everyone can enjoy a piece!
Ingredients You’ll Need
- Caster/Superfine or Granulated Sugar: This provides the sweetness and helps create that classic brownie texture. Granulated works perfectly if you don’t have superfine.
- Lemon Zest: This is where so much of that amazing lemon flavor comes from! Rubbing it into the sugar really helps release those essential oils. Use organic if you can!
- Unsalted Butter: Melted and cooled butter gives these brownies their fudgy richness. Make sure it’s not hot when you add it.
- Eggs and Egg Yolks (room temperature): Using both whole eggs and extra yolks adds to the richness and fudginess. Room temperature eggs mix more evenly into your batter.
- Vanilla Bean Paste (or Extract): A touch of vanilla complements the lemon beautifully. Paste gives a more intense flavor, but extract is a great substitute.
- Freshly Squeezed Lemon Juice: Don’t skimp here! Fresh lemon juice makes all the difference in flavor.
- Plain Gluten Free Flour Blend: This is key for the gluten-free aspect. I love using Doves Farm Freee, but any good plain GF blend without added xanthan gum should work.
- Xanthan Gum: If your GF flour blend doesn’t have it, you’ll need this! It helps with elasticity and structure since there’s no gluten. If your blend already has it, use only ¼ teaspoon.
- Salt: A little salt balances the sweetness and enhances all the flavors.
- Powdered/Icing Sugar: For the frosting, this dissolves smoothly to create a silky topping. Sifting is a must to avoid lumps!
- Full-Fat Cream Cheese (room temperature): This makes the icing incredibly creamy and adds a lovely tang. Make sure it’s soft!
How to Make Gluten Free Lemon Brownies Step by Step
First things first, let’s get your oven ready! You’ll want to adjust your oven rack to the middle position and preheat it to 350ºF (180ºC). Then, line a 9-inch square baking pan with parchment paper, leaving a bit of an overhang. Trust me, that overhang is a lifesaver for lifting the brownies out later!
Now, for the magic that makes these brownies so lemony. In a large bowl, combine your sugar and lemon zest. Use your fingertips to really rub that zest into the sugar. This simple step releases all those wonderful essential oils, making your brownies extra aromatic and flavorful. Then, you’ll add the melted and cooled butter, eggs, egg yolks, and vanilla. Whisk it all together until it’s smooth and well combined – don’t over-whisk and aerate it too much, we want fudgy, not cakey! Finally, stir in the lemon juice.
In a separate bowl, whisk together your dry ingredients: the gluten-free flour blend, xanthan gum (if needed!), and salt. Once those are mixed, add them to your wet ingredients and whisk until you have a smooth, slightly runny batter with no flour lumps. Pour this beautiful batter into your prepared pan and smooth out the top. Bake for about 20-22 minutes, or until the top is golden and a toothpick comes out mostly clean. They should still feel a little soft when you gently press them. It’s better to slightly under-bake for that ultimate fudgy texture! Let them cool completely in the pan before frosting.
My Top Tips for Success
- I always use organic, unwaxed lemons for the best zest and flavor.
- In my experience, rubbing the lemon zest into the sugar is a game-changer for intense lemon flavor.
- Trust me on this one: don’t over-whisk the wet ingredients; you want fudgy brownies, not cakey ones.
- Always under-bake slightly to ensure your Gluten Free Lemon Brownies stay perfectly fudgy.
- Let the brownies cool completely before icing, otherwise, your icing will melt!
- Sift your powdered sugar for the icing – it makes it so smooth and lump-free.
Common Mistakes to Avoid
- Over-whisking the batter: This can incorporate too much air, leading to a cakey texture instead of a dense, fudgy brownie. Whisk until just combined.
- Over-baking the brownies: If baked too long, they will be dry and crumbly. Look for a golden top and a slightly soft center when gently pressed.
- Not using room temperature eggs and cream cheese: Cold ingredients won’t emulsify properly, leading to a lumpy batter or icing. Plan ahead!
- Not rubbing the zest into the sugar: You’ll miss out on a lot of concentrated lemon flavor. This step is small but mighty!
- Icing warm brownies: The icing will melt and run off. Be patient and wait for them to cool completely.
How to Store Gluten Free Lemon Brownies
- Countertop: Store in an airtight container at room temperature for up to 2-3 days.
- Refrigerator: To extend freshness, store in an airtight container in the refrigerator for up to 5-7 days. Bring to room temperature before serving for the best texture.
- Freezer: Wrap individual brownies tightly in plastic wrap, then place in a freezer-safe bag or container for up to 1 month. Thaw at room temperature.
Frequently Asked Questions
What kind of gluten-free flour blend should I use?
I recommend a plain gluten-free flour blend without added xanthan gum, like Doves Farm Freee. If your blend already contains xanthan gum, just reduce the amount added to ¼ teaspoon.
Can I make these dairy-free?
I haven’t personally tested a dairy-free version of this recipe. You might be able to substitute dairy-free butter and cream cheese, but I can’t guarantee the exact same results.
Why are my brownies cakey instead of fudgy?
This usually happens if you’ve over-whisked the batter or over-baked them. Remember to whisk just until combined and pull them from the oven when they’re still slightly soft.
Can I skip the cream cheese icing?
Absolutely! If you prefer a simpler icing that sets quicker, you can make a basic lemon icing with powdered sugar, lemon juice, zest, and vanilla, omitting the cream cheese.
How do I know when the brownies are done baking?
They’re ready when the top is golden, a toothpick inserted comes out mostly clean (a few moist crumbs are okay!), and they feel slightly soft when gently pressed. Don’t wait for a perfectly clean toothpick, or they’ll be dry!
I genuinely hope these Gluten Free Lemon Brownies bring a burst of sunshine to your kitchen and your taste buds! They’re such a delightful change from traditional brownies, and that bright lemon flavor is just irresistible. Give them a try, and let me know how much you love them!
PrintGluten Free Lemon Brownies
Fudgy, bright, and zesty gluten-free lemon brownies topped with a creamy lemon cream cheese icing. A perfect sunny treat!
- Prep Time: 25
- Cook Time: 22
- Total Time: 147
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 250 g (1¼ cups) caster/superfine or granulated sugar
- zest of 2 lemons
- 170 g (1½ sticks) unsalted butter, melted and cooled until warm
- 2 US large/UK medium eggs, room temperature
- 2 US large/UK medium egg yolks, room temperature
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 45 g (3 tbsp) lemon juice, freshly squeezed
- 150 g (1¼ cups) plain gluten free flour blend
- ½ tsp xanthan gum (or ¼ tsp if blend contains it)
- ¼ tsp salt
- 120 g (1 cup) powdered/icing sugar, sifted
- 55 g (¼ cup) full-fat cream cheese, room temperature
- 10 g (2 tsp) lemon juice, freshly squeezed
- zest of ½ lemon
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
Instructions
- Adjust the oven rack to the middle position.
- Pre-heat the oven to 350ºF (180ºC).
- Line a 9-inch (23cm) square baking pan with parchment/baking paper, leaving some overhang.
- Add the sugar and lemon zest to a large bowl.
- Use your fingertips to rub the zest into the sugar until fragrant.
- Add the melted butter, eggs, egg yolks, and vanilla to the sugar mixture.
- Whisk until well combined and smooth, but do not aerate.
- Add the 45g (3 tbsp) lemon juice and whisk well to combine.
- In a separate bowl, whisk together the gluten free flour blend, xanthan gum, and salt.
- Add the dry ingredients to the wet ingredients.
- Whisk well until you get a smooth, fairly runny batter with no flour clumps.
- Transfer the batter into the lined baking pan.
- Smooth out the top of the batter.
- Bake for 20-22 minutes, or until golden on top and a toothpick comes out mostly clean.
- Allow the lemon brownies to cool completely to room temperature in the baking pan.
- In a separate bowl, combine all the powdered sugar, cream cheese, 10g (2 tsp) lemon juice, lemon zest, and vanilla for the icing.
- Whisk well until you get a smooth, runny icing with no clumps.
- Pour the icing over the completely cooled lemon brownies.
- Use a small offset spatula or the back of a spoon to smooth it out into an even layer.
- Allow the icing to set at room temperature before removing the brownies from the pan.
- Slice and serve the brownies.
Notes
Rubbing lemon zest into the sugar enhances the lemon flavor significantly.
Avoid over-whisking the batter to ensure fudgy, not cakey, brownies.
Bake until just set; slightly under-baked is better for fudginess.
Ensure brownies are completely cool before adding icing to prevent melting.
If your gluten-free flour blend already contains xanthan gum, use only ¼ tsp.
