These gluten free lemon brownies are rich, chewy, and bursting with citrus flavor, making them a refreshing twist on a classic fudgy treat.
The bright lemon glaze adds the perfect zing.
Every bite of these zesty bars melts in your mouth, with the tangy lemon cream cheese icing adding an extra layer of indulgence. They’re a breeze to whip up from scratch.
Star Players in These Gluten Free Lemon Brownies
Lemons (zest + juice) – The essence of brightness, infusing both the batter and icing with fresh citrus zing.
Unsalted butter – Melted for richness, it’s the key to the irresistibly fudgy texture.
Sugar – Granulated sugar not only sweetens but also helps create that perfect brownie crust.
Eggs + yolks – The combination of whole eggs and yolks creates a custardy, dense bite.
Gluten free flour blend – A neutral canvas that lets the lemon flavor shine, while keeping the brownies tender and cakey-free.
From Bowl to Bite: How to Make Gluten Free Lemon Brownies
Begin by rubbing lemon zest into sugar to amplify the citrus aroma—this simple step unlocks serious flavor. Whisk in warm melted butter, eggs, yolks, vanilla, and lemon juice until smooth but not fluffy.
Separately, blend the gluten free flour, xanthan gum, and salt. Combine with the wet ingredients to form a silky, pourable batter. Spread into a lined baking pan and bake until just golden and set.
Let them cool fully before icing. The lemon cream cheese frosting comes together in a snap—just whisk and pour. Smooth it over the cooled brownies and let it settle into a glossy, tangy finish.
Bright Ideas and Tangy Tips
For the fudgiest texture, slightly underbake the brownies—when the top is golden and a toothpick comes out mostly clean, they’re perfect.
Overbaking leads to dryness, which steals the magic of these rich bars.
Using room temperature ingredients, especially eggs and cream cheese, helps the batter emulsify better and keeps the texture smooth.
If your gluten free flour already has xanthan gum, reduce the added amount slightly to avoid a gummy texture.
Feeling extra lemony?
Add a few drops of lemon extract to the batter for a citrus kick. For a quicker-setting icing, skip the cream cheese and go with a simple powdered sugar and lemon juice glaze.
Keep Them Fresh: Storing Your Lemon Brownies
Store your gluten free lemon brownies in a loosely covered container at room temperature for up to 4 days.
Avoid airtight containers, as they trap moisture and make the icing overly soft and sticky.
If needed, refrigerate them briefly to help set the icing faster before slicing. However, bring to room temperature before serving to enjoy that fudgy texture and zesty punch at their best.
Gluten Free Lemon Brownies
Ingredients
- Lemon Brownies:
- 2 large eggs US or medium eggs (UK), at room temperature
- ½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- 170 g 1½ sticks unsalted butter, melted and slightly cooled
- ¼ teaspoon salt
- 250 g 1¼ cups caster or granulated sugar
- Zest of 2 unwaxed organic lemons
- 2 large egg yolks US or medium (UK), at room temperature
- ½ teaspoon xanthan gum or ¼ teaspoon if using flour blend with xanthan
- 45 g 3 tablespoons freshly squeezed lemon juice
- 150 g 1¼ cups plain gluten free flour blend (e.g., Doves Farm Freee)
- Lemon Cream Cheese Icing:
- 10 g 2 teaspoons freshly squeezed lemon juice
- 55 g ¼ cup full-fat cream cheese, softened
- ½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- Zest of ½ organic unwaxed lemon
- 120 g 1 cup sifted powdered sugar
Instructions
- Adjust your oven rack to the center and preheat the oven to 350ºF (180ºC). Line a 9-inch (23 cm) square baking tin with parchment paper, ensuring there’s overhang for easy removal after baking.
- In a large bowl, combine the caster sugar and lemon zest. Using your fingertips, rub the zest into the sugar to release aromatic oils and maximize flavor.
- Add the melted butter, eggs, egg yolks, and vanilla to the sugar-zest mixture. Whisk gently until smooth and cohesive, avoiding overmixing to preserve the brownies’ fudgy texture.
- Incorporate the lemon juice and continue whisking until fully combined.
- In a separate bowl, blend the gluten free flour, salt, and xanthan gum.
- Gradually stir the dry ingredients into the wet mixture, mixing until a smooth, pourable batter forms with no visible lumps.
- Pour the batter into the prepared pan, spreading the top evenly.
- Bake for 20–22 minutes, or until lightly golden, with a toothpick inserted near the center emerging mostly clean and the surface still yielding slightly to touch. Avoid overbaking to maintain a fudgy consistency.
- Let the brownies cool entirely in the pan at room temperature before icing.
- For the icing, whisk together cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth and free of lumps.
- Pour the icing over the cooled brownies, smoothing with a spatula or the back of a spoon to create an even layer.
- Allow the icing to set at room temperature for 1–2 hours, depending on humidity. For a quicker-drying alternative, omit the cream cheese and prepare a simple glaze with icing sugar, lemon juice, zest, and vanilla.