Gluten Free Lemon Brownies

These gluten free lemon brownies have the fudgy texture of a brownie and the tangy lemon flavor of a lemon bar. They’re easy to make, dairy free friendly and topped with a sweet and tangy lemon glaze.

While these gluten free lemon brownies don’t have any chocolate, so they aren’t quite like a traditional gluten free brownie, but they have the same kind of texture as a brownie, just with a lemon bar flavor instead!

Though they don’t have any chocolate, they’re made with the same method as brownies to give that really nice chewy texture.

I love these gluten free lemon brownies because they come together so quickly with pantry staple ingredients. They require no fancy equipment, just a bowl and a whisk!

If you love this recipe, try my lemon raspberry cookies or vegan lemon cookies next.

Why you’ll love this recipe

• Easy to make
• Fudgy
• Sweet and tangy
• Dairy free friendly
• No mixer required!

Key ingredients

FLOUR. You may have noticed, but I am very loyal to my Bob’s Red Mill gluten free baking flour. It’s easy and I think it gives a very similar texture to regular baked goods.

SUGAR. Just regular white sugar here! I don’t recommend any subs because you want the color and texture to be consistent.

BUTTER. Butter will give these lemon brownies a nice rich texture and flavor.

LEMON. We’ll use lemon juice, zest and extract to create a really delicious lemon flavor. If you don’t have lemon extract, you can add in extra lemon zest.

EGG. Two eggs will bind all ingredients together. There is also no baking powder in this recipe because we want a fudgier texture, but the eggs will give a bit of rise to these brownies.

GLAZE. A simple mix of lemon juice and powdered sugar! Basic but delicious and really brightens the flavor.

How to make gluten free lemon brownies

Preheat the oven to 350 Fahrenheit. Line an 8×8 baking pan with parchment paper and set aside.

In a mixing bowl, combine the sugar and lemon zest and work together with your hands. This will help strengthen the lemon flavor.

Whisk in the melted butter, then whisk in the remaining wet ingredients.

Fold in the flour and salt until combined. Transfer to the prepared baking pan and bake for 32-38 minutes or until a toothpick comes out clean.

Remove from the oven and let cool on a wire rack.

Whisk together the sugar and lemon juice for the glaze and pour on top of the bars once cool. Spread evenly. Let set for a few minutes, then slice and serve! Try my lemon blueberry loaf next!

Tips for the best lemon flavor

Rubbing the sugar and lemon zest between your fingers releases the natural oils of the zest and infuses more lemon flavor into the brownies.

The lemon glaze on top seeps down into the brownies and makes them even more moist and tender. To help accentuate this flavor, you can poke a few holes in the top of the brownies after baking with a fork, then add the glaze so it really seeps in!

How to store

Once prepared, these lemon brownies will keep at room temperature for about 3 days. I suggest letting them cool completely, then slicing and storing in a sealed container.

You can also freeze these after baking! Again, let cool, then slice (but don’t add the glaze) and store in a freezer safe bag or container for up to 1 month. Warm in the oven at 300 until warm through the center, then add the glaze on top.

More lemon recipes you’ll love!

• Gluten Free Lemon Muffins
• Gluten Free Lemon Cake
• Gluten Free Lemon Cupcakes
• Lemon Drizzle Cake
• Vegan Lemon Cupcakes

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