Gluten-Free Lemon Brownies Recipe
Prepare to be captivated by these Gluten Free Lemon Brownies! They have a combination of tanginess and sweetness complemented by cream cheese icing infused with the vibrant flavors of lemon. These fudgy brownies are crafted using ingredients, like squeezed lemon juice, zesty lemon zest, and a luxurious gluten-free flour blend. They offer a departure from the chocolate treat making them an ideal choice, for those adhering to a gluten-free diet or anyone seeking a distinctive and mouthwatering dessert option!
16 Servings
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
Serving: 1serving | Calories: 207kcal | Carbohydrates: 30g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 15mg | Potassium: 11mg | Fiber: 1g | Sugar: 24g | Vitamin A: 312IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.3mg