Gluten-Free Lemon Brownies Recipe – Are you excited for a gluten-free baking experience? Get ready to tantalize your taste buds with these Gluten-Free Lemon Brownies. They are bursting with lemon flavors, topped with creamy cream cheese icing that is simply addictive. These brownies are the perfect treat for anyone who craves a sweet and gluten-free dessert. Made with flour and a dash of love, these brownies make pampering yourself easy.
The first time I made these Gluten-Free Lemon Brownies, my kitchen instantly transformed into a summer paradise. The citrusy scent filled the air, bringing back memories of lemonade stands and sunny picnics. That first bite was an explosion of flavors—the lemon, the luscious icing, and the soft and fudgy texture. It was love at first taste! Even my chocolate-loving husband couldn’t resist their allure. To my surprise, even my picky eater of a son became smitten, going back for seconds and thirds. Since then, these lemon brownies have become a cherished favorite in our family and a delightful addition to our dessert spread.
Why You’ll Love These Peach Lemon Brownies Recipe
- No Gluten: These brownies prove that gluten-free can be just as tasty, if not even more delicious.
- Unique Flavor: Unlike the chocolate brownie, this recipe introduces a revitalizing and refreshing lemon flavor.
- Versatile: Ideal as a dessert after a meal or even a mid-afternoon snack.
Ingredient Notes
- Sugar: In this recipe, you’ll need either caster or superfine sugar. These sugar varieties are finer compared to granulated sugar, mixing well with the ingredients and resulting in smoother-textured brownies once they’re baked.
- Lemons: Unwaxed lemons are recommended for their zest to give a stronger lemon flavor. If possible, opt for freshly squeezed lemon juice instead of store-bought.
- Butter: For this recipe, it’s best to use unsalted butter. This allows you to control the amount of salt in your brownies. Additionally, make sure to let the melted butter cool before adding it to the mixture; otherwise, it might end up cooking the eggs.
- Eggs: To ensure smooth blending with the ingredients, it’s advisable to use room-temperature eggs. Cold eggs could cause the butter to solidify.
- Vanilla Bean Paste: For a hint of vanilla flavor, try adding vanilla bean paste to your brownie mixture. If you don’t have any on hand, you can substitute it with vanilla extract.
- Gluten-Free Flour Blend: When working with gluten-free flour, it’s recommended to weigh it using a digital scale instead of relying on cup measurements. Gluten-free flour can have varying densities depending on the brand and type, which can affect the texture of your brownies.
- Xanthan Gum: To achieve a fudgy texture, this particular ingredient contributes significantly to the brownies. If your gluten-free flour blend already contains xanthan gum, you may need to adjust the quantity used.
- Cream Cheese: For smooth icing, it’s essential to opt for full-fat cream cheese. Additionally, ensure that the cream cheese is at room temperature to guarantee a creamy consistency.
How To Make Lemon Brownies Recipe
For Lemon Brownies:
- Prepare the Pan and Preheat the Oven: First, make sure your oven rack is in the center position. Then set your oven to preheat at 350ºF (180ºC). Take a 9-inch (23cm) baking pan and line it with baking paper, leaving some extra hanging over the edges for easy removal later.
- Mix Sugar and Lemon Zest: In a mixing bowl, combine the sugar with the zest of two lemons. Use your fingers to rub the lemon zest into the sugar. This will help release the oils from the zest, giving your sugar a lemony scent.
- Combine Wet Ingredients: Add the butter, whole eggs, egg yolks, and vanilla to the zest-infused sugar. Give everything a whisk, ensuring all the ingredients are well combined. Be careful not to incorporate too much air into the mixture. We want fudgy brownies, not a fluffy cake.
- Add Lemon Juice: Pour in your freshly squeezed lemon juice and whisk again until it’s well incorporated.
- Mix Dry Ingredients: In a bowl, whisk together the gluten-free flour blend, xanthan gum (adjusting the amount according to your flour blend), and a bit of salt.
- Combine Wet and Dry Mixtures: Gradually add your dry ingredient mix to the wet ingredients, whisking well between each addition to avoid lumps. You’re aiming for a smooth, slightly runny batter.
- Bake the Brownies: Pour the batter into the pan, ensuring that the top is leveled. Place the pan in the oven and bake for approximately 20 minutes. The brownies should develop a golden color on top. When tested with a toothpick, it should come out mostly clean. They should still have a soft texture when lightly pressed.
- Cool the Brownies: Once baked, take the brownies out of the oven and let them cool to room temperature inside the pan. It’s important to resist the temptation of adding icing while they’re still warm!
For the Icing:
- Prepare the Icing: While the brownies are cooling, prepare the icing by combining sugar, cream cheese, lemon juice, lemon zest, and vanilla in a bowl. Whisk all these ingredients together until a smooth, runny icing is achieved.
- Ice the Brownies: Pour the icing over the cooled brownies. Use the back of a spoon or a small spatula to spread it into a smooth layer.
- Let Icing Set: Allow the icing to set at room temperature before attempting to cut the brownies into pieces.
Pro Tips: Here’s a helpful tip: Be careful not to overcook these brownies. If you leave them in the oven too long, they might lose their desired texture and end up more like cake. It’s best to err on the side of under-baking rather than over-baking. When checking with a toothpick, remember that it’s okay if a few crumbs cling to it—that means your brownies are done and will be wonderfully moist and fudgy once they’re cooled.
In addition, if you’re not a fan of the cream cheese icing’s sticky consistency, you could try lemon icing instead. Just mix sugar, lemon juice, and vanilla for an icing that sets and dries faster.
Storage Options
Let’s be honest, leftover lemon brownies are rare—I mean, who even lets that happen? But just in case you’ve got some self-control (or baked a double batch—smart move), you’ll want to store them right to keep that perfect fudgy texture and zingy lemon flavor. Here’s how:
- Room Temperature: If you’re planning to eat these within 2–3 days (and seriously, how could you not?), keep them in a container that’s loosely covered. Something airtight might make the icing too sticky, and nobody wants that mess. A cake dome or some cling wrap does the trick nicely.
- Refrigerator: Want them to last longer? Stick ’em in the fridge for up to a week. Just take them out a little before eating so they’re not too cold. (Cold brownies are like trying to hug someone wearing armor—not the vibe you’re going for.)
- Freezer: Yep, these freeze like a dream! Wrap each brownie in parchment paper and toss them into a freezer-safe container. When the craving hits (and it will), let them thaw on the counter or fridge. Pro tip: frozen brownies with a hot cup of tea? Life-changing.
Variations and Substitutions for Lemon Brownies
Feeling creative or just missing an ingredient? No worries—this recipe is super adaptable. Let’s talk about how you can make it your own (or work with what you’ve got):
- Zesty Switch-Up: Sure, lemon’s the star here, but why not invite lime or orange to the party? A little citrus combo takes the flavor to a whole new level—it’s like a tropical vacation in brownie form.
- Flour Fix: If you’re out of gluten-free flour, almond flour works like a charm. It gives the brownies a subtle nutty vibe that’s chef’s kiss. And if gluten isn’t an issue for you, regular flour will work too (but shhh, don’t tell my gluten-free crew).
- Sweet Tooth Adjustments: Want a healthier spin? Try swapping half the sugar for coconut sugar or honey. The brownies might look a little darker, but the fudginess stays totally intact. (And you can tell everyone they’re “healthier” for an extra brownie.)
- Top It Your Way: Not into cream cheese icing? No judgment—go for a simple lemon glaze with powdered sugar, or drizzle some melted white chocolate on top. If you’re feeling wild, add fresh fruit or sprinkles. It’s your dessert, make it fun.
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What to Serve or Pair with Lemon Brownies
So, you’ve made these brownies (yay, you!), but now you’re wondering, What do I serve with them? Let me be your dessert wingman with a few ideas to make them even better:
- Tea Time Buddy: These brownies love a cozy cup of tea. Earl Grey, chamomile, or even a citrusy herbal blend will make your afternoon snack feel like a fancy tea party. Pinkies up, anyone?
- Coffee Date: If you’re more of a coffee person (same here!), pair these with a creamy latte or iced coffee. The tangy lemon and rich coffee combo is like a mini explosion of flavor—you’re welcome.
- Fruit Salad Sidekick: Feeling like you need a balance? (Hey, I get it.) Serve the brownies with a colorful fruit salad. Strawberries, blueberries, and a bit of mint make a fresh and bright pairing.
- Ice Cream Perfection: Got a scoop of vanilla or lemon ice cream handy? Put it on top of a warm brownie, and you’ve officially created dessert magic. Go ahead, pat yourself on the back.
- Dessert Duo: Planning a party? Pair these with a gluten free tiramisu for a dessert table that’ll have everyone raving. One’s bright and zesty, the other’s creamy and indulgent—it’s a match made in heaven.
Frequently Asked Questions (FAQ)
Got a question buzzing in your head? Don’t worry, I’ve got you covered! Here are a few things people often ask about these Gluten-free lemony delights:
Can I make these dairy-free?
Totally! Just swap the butter with vegan butter or coconut oil, and use dairy-free cream cheese for the icing. They’ll still be creamy, zesty, and completely addictive.
What’s the trick to keeping them fudgy?
Great question! It’s all about the balance. Don’t overmix the batter—it’s brownies, not cake. And keep a close eye on the bake time. Underbaking a bit keeps them fudgy, which is exactly what you want.
Can I use bottled lemon juice?
You can if you’re in a pinch, but fresh lemon juice gives these brownies their vibrant zing. Pro tip: don’t skip the zest—fresh zest is the MVP here.
Why are my brownies so dense?
Actually, dense brownies are a good thing! But if they feel too heavy, you might’ve added too much flour. Always weigh your flour for gluten-free recipes to avoid this.
How should I store these for a picnic?
Layer the brownies in a container with parchment paper in between to keep the icing from sticking. They’ll look (and taste) just as amazing as when you made them—no squished brownies here!
Can I substitute regular flour for the gluten-free flour blend?
This recipe is specifically designed for gluten-free flour. Substituting with regular flour may alter the taste and texture of the brownies.
What do you think? Ready to bake (or snack on) some Lemon Brownies? If you’ve got any more questions—or just want to share how much you loved them—drop me a line. Happy baking! 🍋
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Gluten-Free Lemon Brownies Recipe
Ingredients
For the Tangy Lemon-Infused Brownies:
- 250 grams silky superfine sugar 'around 1¼ cups)
- Freshly grated zest from two organic pesticide-free lemons
- 170 grams unsalted Butter (melted, then left to cool)
- 2 fresh eggs (Large) at room temperature
- 2 Yolks large eggs extra - kept at room temperature
- ½ teaspoon aromatic vanilla paste feel free to use a teaspoon of quality vanilla extract instead
- 45 grams juice squeezed from fresh lemons (around 3 tablespoons)
- 150 grams Your favorite gluten-free flour blend, plain and simple (roughly 1¼ cups)
- ½ teaspoon of versatile xanthan gum drop this to ¼ teaspoon if your chosen flour blend is already enriched with it
- A dash fine-grained salt (about ¼ teaspoon)
For the Dreamy Lemon Cream Cheese Frosting:
- 120 grams Sifted confectioner's sugar (close to 1 cup) for a cloud-like texture
- 55 grams Creamy, full-fat cream cheese (about ¼ cup) - warmed up to room temperature
- 2 teaspoons zingy lemon juice squeezed fresh
- Fresh zest from half an organic pesticide-free lemon
- ½ teaspoon of vanilla paste or use 1 teaspoon of a well-sourced vanilla extract
Instructions
For Lemon Brownies:
- Prepare the Pan and Preheat the Oven: First make sure your oven rack is, in the center position. Then set your oven to preheat at 350ºF (180ºC). Take a 9-inch (23cm) baking pan. Line it with baking paper leaving some extra hanging over the edges for easy removal later.
- Mix Sugar and Lemon Zest: In a mixing bowl combine the sugar with the zest of two lemons. Use your fingers to rub the lemon zest into the sugar. This will help release the oils from the zest giving your sugar a lemony scent.
- Combine Wet Ingredients: Add the butter, whole eggs, egg yolks, and vanilla to the zest-infused sugar. Give everything a whisk ensuring all the ingredients are well combined. Be careful not to incorporate air into the mixture though. We want fudgy brownies, not a fluffy cake.
- Add Lemon Juice: Now, pour in your freshly squeezed lemon juice and give everything another good whisk until it's well incorporated.
- Mix Dry Ingredients: In a bowl whisk together the gluten-free flour blend, xanthan gum (adjusting the amount according to your flour blend), and a bit of salt.
- Combine Wet and Dry Mixtures: Gradually add your dry ingredient mix to the wet ingredients, whisking well between each addition to avoid lumps. You're aiming for a smooth, slightly runny batter.
- Bake the Brownies: Pour the batter into the pan ensuring that the top is leveled. Place the pan in the oven. Bake for approximately 20 minutes. The brownies should develop a color, on top. When tested with a toothpick it should come out mostly clean. They should still have a texture when lightly pressed.
- Cool the Brownies: Once baked take the brownies out of the oven. Let them cool down to room temperature inside the pan. It's important to resist the temptation of adding icing while they're still warm!
For the icing:
- Prepare the Icing: While the brownies are cooling prepare the icing by combining sugar, cream cheese, lemon juice, lemon zest, and vanilla in a bowl. Whisk all these ingredients together until a smooth runny icing is achieved.
- Ice the Brownies: pour the icing, over the cooled brownies. Use either the back of a spoon or a small spatula to spread it into a smooth layer.
- Let Icing Set: Give some time for the icing to set at room temperature before attempting to cut the brownies into pieces.
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
