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Gluten Free Lemon Brownies

Love the texture of brownies but don't like chocolate? Try these gluten free lemon brownies instead! They're perfect for summer!
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 18 servings
Calories: 253kcal
Author: Megan


For the Lemon Brownies:

  • 1 1/2 cup gluten free flour blend
  • 1/2 tsp xanthan gum (if your blend doesn't already contain it)
  • 1 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 10 tbsp unsalted butter (melted and cooled)
  • 3 large eggs
  • 12 oz canned sweetened condensed milk
  • 1/2 tsp vanilla extract
  • 2 tbsp fresh lemon juice (divided)
  • 1 tsp lemon zest

For the Glaze:

  • 1 tsp lemon zest
  • 3 tbsp lemon juice
  • 1 cup powdered sugar


  • Preheat oven to 350F.
  • Butter a 9x13 inch baking pan.
  • In a large bowl, whisk together the flour, xanthan gum (if using), granulated sugar and salt until combined.
  • In a separate bowl, mix together the melted butter, sweetened condensed milk, eggs, vanilla, lemon juice and lemon zest.
  • Mix the wet ingredients into the dry ingredients until thoroughly combined.
  • Spread the batter into the baking pan and bake for 25-35 minutes (mine took 30) until a toothpick inserted in the middle comes out mostly clean, it still might be a little gooey. Let the bars cool before spreading the glaze on top.
  • To make the glaze, in a small bowl stir together the powdered sugar (confectioner's sugar), 3 tbsp fresh lemon juice, and 1 tsp lemon zest until it forms a smooth glaze.
  • When the bars have cooled, pour the glaze over the brownies and spread with a knife or spatula.
  • Allow the glaze to harden before cutting into squares.


Calories: 253kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 102mg | Potassium: 82mg | Fiber: 1g | Sugar: 33g | Vitamin A: 285IU | Vitamin C: 2.4mg | Calcium: 66mg | Iron: 0.5mg
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