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Gluten-Free Lemon Brownies Recipe

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★★★★★

4.9 from 120 reviews

These Gluten Free Lemon Brownies are a delightful combination of tangy lemon flavor and rich, fudgy texture. Made with a gluten free flour blend and topped with a smooth lemon cream cheese icing, they are perfect for those seeking a lemony, moist treat that’s free from gluten.

Ingredients

Scale

Lemon Brownies:

  • 250 g (1¼ cups) caster/superfine or granulated sugar
  • Zest of 2 lemons (Ideally, use organic unwaxed lemons)
  • 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
  • ½ tsp xanthan gum (If your gluten free flour blend already contains xanthan gum, add only ¼ tsp)
  • ¼ tsp salt

Lemon Cream Cheese Icing:

  • 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
  • Zest of ½ lemon (Ideally, use organic unwaxed lemons)
  • ½ tsp vanilla bean paste (or 1 tsp vanilla extract)

Instructions

  1. Prepare Oven and Pan: 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 overhang to help remove brownies easily later.
  2. Mix Sugar and Lemon Zest: Add the sugar and lemon zest to a large bowl and rub together with fingertips to release the lemon oils, increasing lemon aroma.
  3. Add Wet Ingredients: Add melted butter, eggs, egg yolks, and vanilla to the sugar mixture; whisk until well combined and smooth, avoiding aeration to keep brownies fudgy.
  4. Incorporate Lemon Juice: Stir in freshly squeezed lemon juice thoroughly.
  5. Combine Dry Ingredients: In a separate bowl, whisk together gluten free flour blend, xanthan gum, and salt.
  6. Mix Batter: Add dry ingredients to wet ingredients and whisk until you have a smooth, relatively runny batter with no lumps.
  7. Transfer and Bake: Pour batter into lined baking pan, smooth top, and bake at 350ºF (180ºC) for 20-22 minutes until golden on top, a toothpick inserted comes out mostly clean, and brownies feel soft when gently pressed.
  8. Cool Brownies: Let the brownies cool completely to room temperature in the pan before applying icing.
  9. Prepare Lemon Cream Cheese Icing: Combine all icing ingredients in a bowl, whisking until smooth, runny, and lump-free.
  10. Ice Brownies: Pour the icing over cooled brownies and smooth evenly using a spatula or spoon back.
  11. Set Icing: Allow icing to set at room temperature for 1-2 hours; it will remain sticky longer due to cream cheese moisture.
  12. Serve: Once icing has set, use parchment overhang to lift brownies out of pan, slice and serve.

Notes

  • Use organic unwaxed lemons for the best flavor and zest quality.
  • Do not over-mix or aerate the batter to maintain fudgy texture instead of cakey.
  • Leaving parchment paper overhang makes removing brownies simpler and cleaner.
  • It’s better to slightly underbake the brownies to keep them moist and fudgy.
  • If you want firmer icing, make a simple lemon icing without cream cheese.
  • Xanthan gum amount depends on whether your gluten free flour blend contains it.

Keywords: gluten free lemon brownies, lemon brownies recipe, gluten free dessert, lemon cream cheese icing, fudgy brownies

Find it online: https://thedishspot.com/gluten-free-lemon-brownies-recipe/