Introduction

These gluten free lemon brownies are a bright, tangy twist on a classic treat, perfect for those avoiding gluten. With a fudgy texture and a luscious lemon cream cheese icing, they’re sure to delight your taste buds and brighten any dessert table.

The image shows a square cake cut into nine pieces arranged in a grid on a white marbled surface. Each piece has two layers: the bottom layer is a moist, golden-yellow cake with a slightly crumbly texture, and the top layer is a smooth, creamy white glaze with small tiny darker specks, giving it a shiny finish. The pieces have clean but not perfectly sharp edges, showing the softness of the cake. In the background, there is a glass lemon juicer with a whole lemon on it and a lemon half lying next to it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g (1¼ cups) caster/superfine or granulated sugar
Zest of 2 lemons (ideally organic, unwaxed)
170 g (1½ sticks) unsalted butter, melted and cooled until warm
2 US large/UK medium eggs, room temperature
2 US large/UK medium egg yolks, room temperature
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
45 g (3 tbsp) lemon juice, freshly squeezed
150 g (1¼ cups) plain gluten free flour blend (such as Doves Farm Freee, without xanthan gum)
½ tsp xanthan gum (reduce to ¼ tsp if your flour blend contains it)
¼ tsp salt
120 g (1 cup) powdered/icing sugar, sifted
55 g (¼ cup) full-fat cream cheese, room temperature
10 g (2 tsp) lemon juice, freshly squeezed (for icing)
Zest of ½ lemon (for icing)
½ tsp vanilla bean paste (or 1 tsp vanilla extract, for icing)

Instructions

Step 1: Adjust the oven rack to the middle position. Preheat the oven to 350ºF (180ºC) and line a 9-inch (23cm) square baking pan with parchment paper, leaving some overhang for easy removal.
Step 2: In a large bowl, add the sugar and lemon zest. Use your fingertips to rub the zest into the sugar to release more essential oils and enhance the lemon flavor.
Step 3: Add the melted butter, eggs, egg yolks, and vanilla to the sugar mixture. Whisk until just combined and smooth, taking care not to aerate the batter too much.
Step 4: Stir in the lemon juice and whisk to combine fully.
Step 5: In a separate bowl, whisk together the gluten free flour blend, xanthan gum, and salt.
Step 6: Add the dry ingredients to the wet mixture and whisk until smooth and fairly runny, with no clumps of flour.
Step 7: Pour the batter into the prepared baking pan and smooth the top with a spatula.
Step 8: Bake for 20-22 minutes or until golden on top, with an inserted toothpick coming out mostly clean. The brownies should feel soft when gently pressed.
Step 9: Let the brownies cool completely to room temperature in the pan before applying the icing.
Step 10: To make the lemon cream cheese icing, whisk together powdered sugar, cream cheese, lemon juice, lemon zest, and vanilla until smooth and runny.
Step 11: Pour the icing over the cooled brownies and spread evenly using a spatula or the back of a spoon.
Step 12: Allow the icing to set at room temperature for 1-2 hours until it is less sticky, then remove brownies from the pan, slice, and serve.

Tips & Variations

For easier removal, leave parchment paper overhang when lining your pan.
Rub lemon zest into sugar to release maximum flavor and aroma.
Avoid over-mixing the batter to keep brownies fudgy rather than cakey.
If you prefer a quicker-setting icing, omit the cream cheese and make a simple lemon glaze with powdered sugar, lemon juice, zest, and vanilla.
Use a digital scale for accurate gluten free flour measurement to ensure perfect texture.

Storage

Store the brownies in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving for the best texture. Reheat gently in the microwave for 10-15 seconds if desired, but avoid overheating to keep them moist and fudgy.

How to Serve

A close-up view shows a square piece of yellow cake with a smooth, creamy white icing on top. The cake is about two layers: the thicker, dense yellow base with a slightly crumbly texture, and a thin layer of glossy icing on the top that drips slightly on the edges. The piece is being lifted by a woman's hand using a metal spatula. Below, more identical cake pieces sit on a white marbled surface, each with the same two layers and uniform frosting. The background is plain and softly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of gluten free?

Yes, you can substitute with all-purpose flour, but the texture may be slightly different. If using regular flour, omit xanthan gum and adjust liquids if needed.

How do I know when the brownies are done?

The brownies should be golden on top and mostly set, but still soft when pressed gently. A toothpick inserted should come out with a few moist crumbs, not completely wet or dry.