Print

Gluten Free Lemon Brownies

Gluten Free Lemon Brownies - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fudgy, bright, and zesty gluten-free lemon brownies topped with a creamy lemon cream cheese icing. A perfect sunny treat!

Ingredients

Scale
  • 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

  1. Adjust the oven rack to the middle position.
  2. Pre-heat the oven to 350ºF (180ºC).
  3. Line a 9-inch (23cm) square baking pan with parchment/baking paper, leaving some overhang.
  4. Add the sugar and lemon zest to a large bowl.
  5. Use your fingertips to rub the zest into the sugar until fragrant.
  6. Add the melted butter, eggs, egg yolks, and vanilla to the sugar mixture.
  7. Whisk until well combined and smooth, but do not aerate.
  8. Add the 45g (3 tbsp) lemon juice and whisk well to combine.
  9. In a separate bowl, whisk together the gluten free flour blend, xanthan gum, and salt.
  10. Add the dry ingredients to the wet ingredients.
  11. Whisk well until you get a smooth, fairly runny batter with no flour clumps.
  12. Transfer the batter into the lined baking pan.
  13. Smooth out the top of the batter.
  14. Bake for 20-22 minutes, or until golden on top and a toothpick comes out mostly clean.
  15. Allow the lemon brownies to cool completely to room temperature in the baking pan.
  16. In a separate bowl, combine all the powdered sugar, cream cheese, 10g (2 tsp) lemon juice, lemon zest, and vanilla for the icing.
  17. Whisk well until you get a smooth, runny icing with no clumps.
  18. Pour the icing over the completely cooled lemon brownies.
  19. Use a small offset spatula or the back of a spoon to smooth it out into an even layer.
  20. Allow the icing to set at room temperature before removing the brownies from the pan.
  21. 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.

Find it online: https://sweetcraftrecipes.com/gluten-free-lemon-brownies/