Gluten Free Lemon Brownies

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These Gluten Free Lemon Brownies are soft, fudgy and bursting with bright citrus flavor, topped with a simple sweet-tart glaze that soaks right into every bite. They're the perfect spring dessert when you want something fresh, vibrant and completely gluten free without sacrificing texture.

When spring rolls around, I always start craving lighter, citrusy desserts, and these gluten free lemon brownies are at the top of my list. They are everything I love about a classic brownie-soft, dense and satisfying but with a bright lemon twist that makes them feel perfect for warmer weather.

The texture is what really sets these apart. They are not cakey like a typical lemon bar but instead have that rich, slightly dense, almost fudgy consistency you expect from brownies, just infused with fresh lemon flavor. Then you add the glaze on top and it seeps into the brownies, creating this sweet, tangy layer that makes them completely irresistible.

We are keeping everything gluten free here, from the base to the glaze, using simple swaps that don't compromise flavor or texture. If you love fun dessert twists like my Brownie Batter Dip or rich treats like my Flourless Cashew Butter Brownies, this is another must try! And if you are a citrus dessert fan, these remind me a bit of my Gluten Free Key Lime Pie Bars with the same bright, zesty feel in brownie form.

WHY YOU'LL LOVE THIS RECIPE

• Soft, fudgy texture that's gluten free.

• Bright, fresh lemon flavor that's perfect for spring and summer.

• Easy to make with simple pantry ingredients.

• That sweet-tart glaze takes them to the next level.

• A fun twist on traditional brownies that feels light and refreshing.

INGREDIENTS FOR LEMON BROWNIES

• Gluten free 1:1 baking flour: To keep these brownies gluten free, I'm using Bob Red Mill 1:1 gluten free flour blend with xanthan gum for best results. You can use your favorite gluten free flour blend with xanthan gum.

• Unsalted butter: The fat that when combined with sugar keeps the brownies nice and gives them that great fudgy texture.

• Granulated sugar: The sweetner for the brownies.

• Eggs: Used as the binder to help the brownies together.

• Lemon for lemon juice and zest: Fresh lemons are best for both the juice and zest!

• Baking powder and salt: Helps the brownies rise and brings the flavors together.

• Glaze: Powdered sugar and lemon juice create a sweet-tart glaze.

Scroll down to the recipe card for quantities used.

HOW TO MAKE GLUTEN FREE LEMON BROWNIES

Step 1: Preheat oven to 350 F. Spray and line a 8x8 baking pan with parchment paper. Set aside.

Step 2: In a large bowl, cream the butter, sugar, lemon zest until light and fluffy.

Step 3: Add eggs and lemon juice. Then add the flour, baking powder and salt until all combined.

Step 4: Pour into the baking pan and bake for 25-30 minutes. Glaze brownies when warm. Let brownies cool for 15 minutes before applying glaze then serving.

EMILY'S EXPERT TIPS

• Use fresh lemon juice and zest. Fresh is always best here and it truly makes a huge difference in flavor!

• Don't overmix the batter. To keep the brownies soft and tender, mix until just combined.

• Adjust the sweetness. Depending on how tart your lemon juice is, you can slightly adjust the sugar in the glaze.

• Add the glaze while the brownies are slightly warm. This will help it soak in and creates that signature texture.

• Chill for a firmer texture. Totally optional, but if you like a denser, almost fudge like consistency, pop them in fridge before serving.

WHAT TO SERVE WITH LEMON BROWNIES

These gluten free lemon brownies are amazing on their own, but even better with a little something extra:

• A scoop of Vanilla Honey Ice Cream.
• Creamy Cottage Cheese Ice Cream for a lighter option and a little extra protein.
• Fresh berries like strawberries or blueberries especially in springtime.
• A dollop of whipped cream.
• A light dusting of powdered sugar for a simple finish.

STORAGE, FREEZING AND REHEATING

Storage: Place the brownies in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. They are actually even better after a day as the glaze settles into the brownies.

Freeze: Let the brownies cool completely, then slice and store in a freezer safe container for up to 3 months. To thaw, let them sit at room temperature until softened, or thaw overnight in the fridge.

Reheating: Warm individual pieces in the microwave for 10-15 seconds if you prefer them slightly warm.

FAQ'S AND TROUBLESHOOTING

Can I make these dairy free?

Yes, just swap the butter for a dairy free alternative that works for baking.

Can I use bottled lemon juice?

I don't recommend it since fresh lemon juice gives a much brighter, more natural flavor.

Can I make these ahead of time?

Absolutely! They store really well and actually taste even better the next day.

Why are my brownies dry?

They were likely overbaked or overmixed. Keep a close eye on them and remove them when the center is just set.

I hope you give these Gluten Free Lemon Brownies a try! If you do give this recipe a try, please let me know!

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