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A stack of gluten free lemon brownies with lemon glaze on a white dessert plate.

Gluten-Free Lemon Brownies

Love the texture of brownies but don't like chocolate? Try these gluten-free lemon brownies instead! Frosted with a tangy lemon glaze, these lemonies are chewy and bursting with lemon flavor in every bite. They’re a great recipe for summer gatherings, too!
5 from 1 vote
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Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 20 minutes
Cook Time: 25 minutes
Chilling Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 16 servings
Calories: 194kcal
Author: Megan

Ingredients

For the brownies:

  • 1 cup granulated sugar (200g)
  • 3 tablespoons lemon zest (15g)
  • 3/4 cup unsalted butter (melted (170g))
  • 2 eggs (100g)
  • 2 tablespoons lemon juice
  • 3/4 teaspoon lemon extract
  • 1 teaspoon salt
  • 1 1/4 cups gluten-free flour blend (180g)

For the lemon glaze:

  • 1 cup powdered sugar (210g)
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon zest

Instructions

  • Preheat oven to 350F. Line a 8x8-inch square metal baking dish with parchment paper. Set aside.
  • Add the granulated sugar and lemon zest to a large bowl. Rub the zest into the sugar with your fingers until the lemon oils have released from the zest and the sugar is light yellow and fragrant. You can also do this in your food processor.
  • Add the melted butter to the sugar mixture. Mix for 1-2 minutes, until smooth.
  • Add the eggs, lemon juice, lemon extract, and salt to the butter mixture. Mix until combined.
  • Gradually add the gluten-free flour to the wet ingredients. Stir until no more steaks of flour remain.
  • Pour the batter into the prepared baking dish. Bake at 350F for 22-25 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. Do not overbake.
  • Let the lemon brownies cool completely before adding the glaze.
  • To make the glaze, combine the powdered sugar, lemon juice and lemon zest in a bowl and whisk until smooth.
  • Pour the glaze over the top of the lemon brownies. Let set before slicing and serving. You can place it in the refrigerator for 30 minutes to speed up the process.

Notes

  • If you have celiac disease or are on a gluten-free diet, be sure to double check all ingredients to ensure they are gluten-free. 
  • For best results, weigh your gluten-free flour using a food scale. I find that using measuring cups can cause varying results because the way that you scoop flour into a measuring cup is not as accurate as weighing the ingredients. It also provides for easier clean-up, too!
  • This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. I cannot verify that other brands of gluten-free flour work as I have not tested them. All gluten-free flour blends are not the same and are made up of different ingredients.

Nutrition

Calories: 194kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 155mg | Potassium: 17mg | Fiber: 1g | Sugar: 20g | Vitamin A: 297IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 0.5mg
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