Gluten Free Lemon Brownies | Lemonies
These gluten free lemon brownies are chewy and soft, like chewy brownies, but instead of chocolate, they're packed with lemon flavor. Start zesting and juicing those beautiful lemons!
Servings: 9 lemon brownies
Ingredients
- 8 tablespoons unsalted butter chopped
- 1 ⅛ cups granulated sugar
- 2 eggs at room temperature
- 1 egg yolk at room temperature
- 1 ¼ cups all purpose gluten free flour blend (I used Better Batter; please click thru for appropriate blends)
- ½ teaspoon xanthan gum omit if your blend already contains it
- 5 tablespoons cornstarch
- Zest of 1 lemon finely grated (at least 1 heaping tablespoon)
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Juice of 1 lemon at least 2 generous tablespoons
- ½ teaspoon pure lemon extract optional
- Simple glaze optional; See Recipe Notes
Instructions
- Preheat your oven to 325°F. Line an 8-inch square baking pan with parchment paper or nonstick aluminum foil, and set the pan aside.
- In a small, heavy-bottom saucepan, place the chopped butter and granulated sugar. Place the saucepan over medium-low heat and, stirring occasionally to prevent burning, melt the butter and sugar and bring to a gentle simmer.
- Remove the pan from the heat and set it aside to cool until no longer hot to the touch.
- In a large bowl, place the eggs and egg yolk, and beat with a handheld mixer until foamy and lighter in color (about a minute).
- Add the cooled butter and sugar mixture, and beat very well until the mixture falls off the beaters in ribbons (about 3 minutes).
- Add the flour blend, xanthan gum, cornstarch, lemon zest, baking soda, salt, lemon juice, and optional lemon extract to the bowl, and beat to combine.
- Mix by hand until any remaining streaks of flour disappear. The mixture will be thickly pourable and very sticky.
- Transfer the cookie dough to the prepared baking pan, and shake and spread it into an even layer in the pan. Bang the pan a few times on a flat surface to break any large trapped air bubbles.
- Place the pan in the center of the preheated oven and bake just until the brownies are no longer wet in the center, about 28 minutes.
- Allow the bars to cool in the pan at room temperature for at least 10 minutes before placing them, still in the pan, in the refrigerator to chill until firm to the touch.
- Slice into 9 squares, and serve.
Video
Notes
For a simple glaze.
To make a simple glaze to drizzle on top of the brownies, place a few tablespoons of confectioners’ sugar in a small bowl and add lukewarm water or lemon juice to the bowl by the drop. Mix until you have a very thick paste.
Add more liquid by the drop until the glaze pours off a spoon slowly but in a steady stream. Add some extra lemon zest for more lemon flavor. Drizzle lightly on top of the cut brownies and let set at room temperature.