Gluten Free Lemon Brownies
Bright, tangy, and indulgently rich, these gluten free lemon brownies offer a citrus-forward twist on the traditional chocolate version. With their dense, fudgy texture and vibrant lemon zest throughout, they're finished with a luscious cream cheese icing that enhances the zesty profile. This simple recipe yields a delightful dessert that is both satisfying and refreshing.
Print Recipe
Servings: 16
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.
Notes
Store in a loosely covered container in a cool, dry place for 3–4 days. Avoid airtight containers to prevent the icing from becoming too soft. For a faster-setting icing, omit cream cheese and use lemon juice, powdered sugar, zest, and vanilla only.