Gluten-Free Lemon Brownies Recipe – Are you excited, for a gluten-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 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 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.
What Makes This Peach Lemon Brownies Recipe Unique?
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. Even a mid-afternoon snack.
What You Need To Make This Lemony Lemon Brownies?
Sugar: In this recipe, you’ll need either caster or superfine sugar. These sugar varieties are finer compared to granulated sugar. Mix well with the ingredients resulting in smoother textured brownies once they’re baked.
Lemons: To get a stronger lemon flavor it’s recommended to use unwaxed lemons for their zest. If possible opt, for squeezed lemon juice of store-bought lemon juice.
Butter: For this recipe, it’s best to use butter. This allows you to have control over 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 a blend when mixing with 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 flour it’s recommended to weigh the flour 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 texture this particular ingredient contributes significantly to the brownies. If your free flour blend already contains xanthan gum you may need to make adjustments, to the quantity used.
Cream Cheese: For smooth icing, it’s essential to opt for fat cream cheese. Additionally ensure that the cream cheese is, at room temperature to guarantee consistency.
Steps To Make Gluten-Free 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. 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.
and voila.
Tips:
Here’s a helpful tip; Be careful not to overcook these brownies. If you leave them in the oven 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 sticky consistency you could try a lemon icing instead. Just mix sugar, lemon juice, and vanilla for an icing that sets and dries faster.
Frequently Asked Questions:
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 if I want a quicker setting icing?
You can go with lemon icing made using sugar, lemon juice, lemon zest, and vanilla. For this variation, you can skip the cream cheese.
How should I store the lemon brownies?
You can keep these brownies in a covered container in a dry area for about 3 to 4 days. It’s best to avoid using an airtight container as it might cause the icing to become sticky.
We hope these Gluten Free Lemon Brownies bring happiness to your home as they do to ours. Enjoy baking!
<Remember it later>
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 around 1¼ cups of silky superfine sugar
- Freshly grated zest from two organic pesticide-free lemons
- 170 grams approximately 1½ sticks of butter, unsalted and lovingly melted, then left to cool
- Two large farm-fresh eggs at room temperature
- Two extra yolks from large eggs kept at room temperature
- ½ teaspoon of aromatic vanilla paste feel free to use a teaspoon of quality vanilla extract instead
- 45 grams around 3 tablespoons of juice squeezed from fresh lemons
- 150 grams roughly 1¼ cups of your favorite gluten-free flour blend, plain and simple
- ½ teaspoon of versatile xanthan gum drop this to ¼ teaspoon if your chosen flour blend is already enriched with it
- A dash about ¼ teaspoon, of fine-grained salt
For the Dreamy Lemon Cream Cheese Frosting:
- 120 grams close to 1 cup of sifted confectioner's sugar, for a cloud-like texture
- 55 grams about ¼ cup of creamy, full-fat cream cheese, warmed up to room temperature
- 10 grams 2 teaspoons of 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.
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!
