Gluten-Free Lemon Brownies
Dense, fudgy lemon brownies with bright citrus flavor and a sweet-tart glaze. These chewy bars are somewhere between a lemon bar and a brownie, made with fresh lemon zest and juice for real lemon flavor.
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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
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Instructions
- Preheat and prep pan. Preheat your oven to 350°F. Line an 8x8-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
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
