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Gluten Free Lemon Brownies

These Gluten Free Lemon Brownies bring a bright, tangy flavor and a delightful texture, making them a perfect light dessert for any occasion.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Ingredients
  • 250 g caster/superfine sugar or granulated sugar
  • 2 lemons, zest of Use freshly zested lemons.
  • 170 g unsalted butter, melted and cooled Should be warm.
  • 2 large eggs, room temperature
  • 2 egg yolks, room temperature
  • 1/2 tsp vanilla bean paste or vanilla extract
  • 45 g lemon juice, freshly squeezed
  • 150 g plain gluten free flour blend
  • 1/2 tsp xanthan gum
  • 1/4 tsp salt
  • 120 g powdered/icing sugar, sifted
  • 55 g full-fat cream cheese, room temperature
  • 10 g lemon juice, freshly squeezed (for icing)
  • 1/2 lemon, zest of (for icing)
  • 1/2 tsp vanilla bean paste or vanilla extract (for icing)

Method
 

Preparation
  1. Adjust the oven rack to the middle position, preheat the oven to 350F (180C), and line a 9-inch square baking pan with parchment paper.
  2. In a large bowl, mix the sugar and lemon zest together.
  3. Add the melted butter, eggs, egg yolks, and vanilla - whisk until combined.
  4. Add the lemon juice and whisk again.
  5. In another bowl, whisk together the gluten free flour blend, xanthan gum, and salt.
  6. Add the dry ingredients to the wet and mix until smooth.
  7. Pour the batter into the lined pan and smooth the top.
Baking
  1. Bake for 20-22 minutes or until golden and a toothpick comes out mostly clean.
  2. Allow to cool completely.
Icing
  1. For the icing, whisk together all icing ingredients until smooth.
  2. Spread the icing over the cooled brownies and allow to set.
  3. Cut into squares and serve.

Notes

Serve these brownies warm or cooled, dusted with extra lemon zest. Pair them with espresso, floral tea, or vanilla ice cream. Store in an airtight container for up to 2 days at room temperature or in the fridge for up to 5 days.