Gluten Free Lemon Brownies
by: claire cary
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.
Ingredients
Wet
- 1 cup white sugar
- 2 tablespoons lemon zest
- ½ cup unsalted butter melted
- 1 tablespoon lemon juice
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
Dry
- 1 ½ cup gluten free all purpose baking flour
- ½ teaspoon salt
Glaze
- ⅔ cup powdered sugar
- 1-2 tablespoons lemon juice
Instructions
- Preheat the oven to 350 Fahrenheit.
- Line an 8x8 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.
- 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.
- 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!
Notes
You can definitely make these gluten free lemon brownies dairy free by swapping the butter for a dairy free butter such as Earth Balance. To ensure the best flavor, I don't recommend coconut oil as a butter swap, dairy free butter will work best here!
Serving: 1brownie, with glaze / Calories: 165kcal / Carbohydrates: 26g / Protein: 2g / Fat: 7g / Saturated Fat: 4g / Fiber: 1g / Sugar: 18g
