These gluten-free lemon brownies are what happens when you cross a lemon bar with a fudgy brownie, and honestly, I think they’re better than both. They’re dense and chewy (not cakey), packed with fresh lemon flavor, and topped with a sweet-tart glaze that makes them completely irresistible. The best part? As they sit, the lemon flavor gets stronger and stronger, so they actually taste better the next day. Make them for a party and I guarantee they’ll disappear first.
You don’t need a mixer or any fancy equipment for these. Just grab a bowl, a whisk, and a microplane to zest your lemons. The batter comes together in about 10 minutes, and while you do need to wait for them to cool before glazing, the actual hands-on time is minimal. They’re perfect for spring picnics and summer barbecues.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Gluten-Free Flour Blend – Use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag), which contains xanthan gum. I haven’t tested other brands, so I can’t guarantee results with different blends.
- Salt – Balances the sweetness and makes the lemon flavor pop. Either table salt or kosher salt works fine.
- Granulated Sugar – Stick with white sugar here. Brown sugar will overpower the lemon flavor and change the texture.
- Lemon Zest – The majority of the lemon flavor comes from the lemon zest in this recipe. You can use anywhere from 2 tablespoons to 3 tablespoons of lemon zest. I recommend 3 tablespoons for the full amount of lemon flavor. You will need 3-4 large lemons to get 3 tablespoons of lemon zest.
- Unsalted Butter – Melted and cooled slightly. Unsalted gives you better control over the salt level.
- Eggs – Use large eggs that are 50g each for this recipe. Make sure that the eggs are at room temperature so it blends in with the melted butter in the batter better.
- Lemon Juice -Always use fresh. You need 2 tablespoons for the brownies and 3 tablespoons for the glaze.
- Lemon Extract – To amp up the lemon flavor, use a little bit of pure lemon extract in the brownies. Don’t use more than called for in the recipe because lemon extract can quickly become artificial tasting if you use too much.
- Powdered Sugar – For the glaze. Also called confectioners sugar or icing sugar. Mix it with lemon juice and a bit of zest to make the tangy topping.
Ingredient Tip
Most lemons have 3-4 tablespoons of juice in them, so you may have extra lemon juice after zesting the lemons. Freeze extra lemon juice for later or use it in a recipe that only calls for lemon juice. Try it in recipes that only use lemon juice, like my cucumber lemonade recipe and roasted rainbow carrots with lemon tahini sauce recipe.
Step-by-Step Instructions
All you need are 9 simple ingredients to make these lemon brownies with lemon glaze. The below photos with matching instructions are meant to help you see the recipe at various stages.
Pay special attention to the color of the lemon sugar in step 1, the thickness of the lemon brownie batter in step 5, and the lemon glaze texture in step 8.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
I tested the recipe with both baking soda and baking powder and found they both gave these brownies too much lift and resulted in a cakey brownie. Since we want chewy brownies, leaving the leaveners out of the recipe resulted in a more fudgy texture.
Yes, you can prepare the lemon glaze ahead of time and store it in the refrigerator. When you’re ready to use it, let it come to room temperature and give it a good stir before drizzling it over the cooled brownies.
Yes! If you want to add mix-ins, like white chocolate chips, to the batter before baking you can! I suggest about ¾ cup of white chocolate chips for this recipe.
Expert Tips
Storage Instructions
- Storage: Store leftover lemon brownies in an airtight container at room temperature for up to 3 days. I find they taste best on day 2 because the lemon flavor intensifies.
- Freezer Option: For longer storage, you can freeze the lemon brownies. Place them on a parchment lined baking sheet and freeze for an hour, or until solid. Then, place them in a freezer-safe bag or container for up to 3 months.
Serving Suggestions
Serve these lemon brownies with Cucumber Lemonade, Basil Lemonade, and Macerated Strawberries. The refreshing cucumber or basil lemonades complement the bright lemon flavor without competing with it, while a small scoop of sweet macerated strawberries on top adds fresh fruit that pairs beautifully with the tangy glaze. Perfect for spring and summer gatherings.
More gluten-free desserts to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Lemon Brownies
Ingredients
For the brownies:
- 1 cup (200 g) granulated sugar
- 3 tablespoons (18 g) lemon zest - from 3-4 large lemons
- ¾ cup (170 g) unsalted butter - melted and slightly cooled
- 2 (100 g) large eggs
- 2 tablespoons (30 g) fresh lemon juice
- ¾ teaspoon lemon extract
- 1 teaspoon salt
- 1 ¼ cups (175 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag)
For the lemon glaze:
- 1 cup (120 g) powdered sugar
- 3 tablespoons (45 g) fresh lemon juice
- 1 teaspoon (2 g) lemon zest
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat and prep pan. Preheat your oven to 350°F. Line an 8×8-inch square metal baking pan with parchment paper, leaving some overhang on the sides for easy removal. Set aside.
- Infuse the sugar with lemon. Add 1 cup (200 g) granulated sugar and 3 tablespoons (18 g) lemon zest to a large mixing bowl. Use your fingers to rub the lemon zest into the sugar for 1-2 minutes. The lemon oils will release and the sugar will become slightly moist and turn light yellow. This step is key for maximum lemon flavor.
- Mix in the butter. Pour ¾ cup (170 g) unsalted butter (melted) into the lemon sugar mixture. Whisk vigorously for 1-2 minutes until smooth and well combined.
- Add the wet ingredients. Add 2 (100 g) large eggs, 2 tablespoons (30 g) fresh lemon juice, ¾ teaspoon lemon extract, and 1 teaspoon salt to the butter mixture. Whisk until the mixture is smooth and well combined, about 1 minute.
- Add the flour. Add 1 ¼ cups (175 g) gluten-free flour blend to the wet ingredients. Use a spatula to gently fold the flour into the batter, stirring just until no streaks of flour remain. Do not overmix. The batter will be thick.
- Bake the brownies. Pour the batter into your prepared pan and spread it into an even layer with a spatula. Bake at 350°F for 22-25 minutes. The brownies are done when the edges are lightly golden brown and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter, but not completely clean either). Don't overbake or they'll be dry instead of fudgy.
- Cool completely. Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This takes about 1-2 hours. As they cool, the lemon flavor will intensify.
- Mix the glaze. While the brownies cool, make the glaze. In a medium bowl, whisk together 1 cup (120 g) powdered sugar, 3 tablespoons (45 g) fresh lemon juice, and 1 teaspoon (2 g) lemon zest. Whisk until completely smooth with no lumps. The glaze will be thin and pourable.
- Glaze the brownies. Once the brownies are completely cool, pour the glaze evenly over the top. Use a spatula to spread it to the edges. Let the glaze set for at least 30 minutes at room temperature (or 15 minutes in the refrigerator if you're in a hurry).
- Slice and serve. Use the parchment paper overhang to lift the brownies out of the pan. Cut into 16 equal squares using a sharp knife, wiping the knife clean between cuts for neat edges. Serve and enjoy.
Notes
- Gluten-Free: This recipe uses Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag), which contains xanthan gum. Other gluten-free flour blends may work but I haven’t tested them, so results may vary.
- Measuring Flour: For best results, weigh your flour using a food scale (180g). Scooping flour with measuring cups can pack it down and result in dry, cakey brownies instead of fudgy ones.
- Storage: Store in an airtight container at room temperature for up to 3 days (they taste best on day 2). For longer storage, freeze for up to 3 months. Freeze on a baking sheet first, then transfer to a freezer bag.
Nutrition
Holy moly. I’d prefer these over brownies any day. They look so gooey and fantastic!
thanks Katie!
Can you use an egg substitute in this recipe? If so which one? Please advise.
Hi Carol, I have not tested this with egg replacers and the eggs are integral to the texture of the lemon brownies, so I would not recommend substituting them in this recipe. Sorry!