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The best gluten free lemon brownies have tons of bright lemon flavor, with or without a simple lemon glaze, and are chewy and light.
Table of Contents
- What makes these gluten free lemon brownies special?
- How do these gf lemon brownies compare to gf lemon bars?
- Can you make this gf lemon brownies recipe with another citrus flavor?
- Gluten free lemon brownies: Ingredients and substitutions
- Gluten free lemon brownies recipe
- Gluten Free Lemon Brownies | Lemonies Recipe
What makes these gluten free lemon brownies special?
These aren't just blondies with lemon flavor. I'm calling them lemon brownies because they're so similar to, and even based on, our gluten free chewy brownies, that the variation is in the flavor.
Blondies are more than just brownies without chocolate. They tend to have more flour than brownies, and typically have brown sugar along with granulated sugar, and that hints at the flavor of chocolate chip cookies.
The lemon flavor in these brownies has no competition. In fact, we don't even use vanilla extract.
What we're left with is tons of bright lemon flavor and tang, even if you don't add pure lemon extract. Between the lemon zest and the juice, and all the sweetness you need to complement it, you've got lemon brownies.
These aren't fudgy, like some brownies can be. If you make them with less flour and cornstarch, they're denser and fudgy, but they're also much more fragile.
How do these gf lemon brownies compare to gf lemon bars?
I love lemon bars, and we have a great recipe here on the blog for gluten free lemon bars. But these are not lemon bars.
Lemon bars are the bar form of lemon custard pie, really. They have a lemon-flavored, soft shortbread cookie crust that's topped with a lemon curd-like custard, baked until firm.
Lemon brownies, on the other hand, have the texture of chewy brownies. Think of them like a cross between a brownie and a bar cookie, bursting with lemon flavor.
Can you make this gf lemon brownies recipe with another citrus flavor?
Yes! Anything baked with lemon seems to be a universal crowd-pleaser, so I have a lot of lemon-based dessert recipes here on the blog. But even if I can't relate, we welcome all types hereโeven lemon-haters.
If you don't hate lemon, but you really just love limes, I think this recipe would work really well with limes. Just be sure you're using enough zest and juice, which may take more than 1 lime.
Oranges would likely work, too. Just be sure you're using a juicy, flavorful orange. If your orange doesn't have much juice because it's ripe enough, or it's been sitting around in your crisper drawer (no judgment!), its juice may be a bit wateryโand not plentiful.
Whatever citrus you use, make sure the zest is plentiful, and the juice is relatively concentrated. Smell the juice after you squeeze it out.
If it's not very strong-smelling, you can try adding more juice to it and reducing it in a small saucepan to evaporate some water and concentrate the flavors. Just let it cool completely before you add it to the brownie batter.
Gluten free lemon brownies: Ingredients and substitutions
Gluten free dairy free lemon brownies
If you can't have dairy, the butter is the only ingredient that you need to replace. Try using vegan butter (Miyoko's Kitchen and Melt brands are my favorite).
I don't generally like to bake with Earth Balance buttery sticks, since they have so much more moisture than butter. If you'd like to try using them here, try half Earth Balance buttery sticks, half vegan shortening.
Gluten free egg free lemon brownies?
There are 2 eggs and 1 egg yolk in this recipe, and they're really important to the structure and chemistry of this recipe. If you'd like to try replacing the eggs, you can try 2 “chia eggs” (2 tablespoons ground white chia seeds + 2 tablespoons lukewarm water, mixed and allowed to gel).
The extra egg yolk adds richness and tenderness to the brownies. You can try replacing it with another tablespoon of butter, but that will also add moisture.
Gluten free lemon brownies without cornstarch
If you can't have corn, you can try replacing the cornstarch with arrowroot or potato starch. Keep in mind that, if you make the simple glaze, you'll need to make sure that your confectioners' sugar is corn-free.
Gluten free lemon brownies recipe
Gluten Free Lemon Brownies | Lemonies
Ingredients
- 8 tablespoons (112 g) unsalted butter, chopped
- 1 โ cups (225 g) granulated sugar
- 2 (100 g (weighed out of shell)) eggs, at room temperature
- 1 (25 g) egg yolk, at room temperature
- 1 ยผ cups (175 g) all purpose gluten free flour blend, (I used Better Batter; please click thru for appropriate blends)
- ยฝ teaspoon xanthan gum, omit if your blend already contains it
- 5 tablespoons (45 g) cornstarch
- Zest of 1 lemon, finely grated (at least 1 heaping tablespoon)
- ยฝ teaspoon baking soda
- ยฝ teaspoon kosher salt
- Juice of 1 lemon, at least 2 generous tablespoons
- ยฝ teaspoon pure lemon extract, optional
- Simple glaze, optional; See Recipe Notes
Instructions
- Preheat your oven to 325ยฐF. 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I suggest using an electric mixer, it is almost impossible to mix by hand. Love the lemon flavor, and the texture is nice and soft.
I made these with orange a couple of weeks ago and they were delicious! Just wanted to give an update!
That’s great to know, Stephanie! They must have tasted great and been quite beautiful, too. :)
Iโve made these twice now. The first time I followed directions for the oven temperature and did not use the optional lemon extract. The blondies rose very high in the middle during the 28 minutes, batter was still very runny and I cooked for about another 28 minutes during which time the center fell. Still tasty, today I turned the over to 350 and baked for 35 minutes. Perfect!
That sounds like a problem with your oven calibration, Karen, not the recipe. All ovens have quirks, but all ovens also go out of calibration, which is why I always recommend using a simple, inexpensive oven thermometer and changing it rather frequently.
I don’t want to substitute the sugar but is it possible to use less sugar? Maybe 1/3 or 1/2 instead of the full cup?
You can’t reduce the sugar and have the recipe turn out, no, Julia. Sugar isn’t just a sweetener, but a tenderizer, too.
Hey!! I’m able to use all=purpose flour. Can I substitute equally? I’ve lemons in the frig that need using and your recipe looks soooo good. Thanks, Jeanie
I’m afraid this is a gluten free-only recipe, Jeanie. A recipe with a conventional AP flour would have different proportions, and an entirely different recipe.
I made your lemon brownies last week and this was the most delicious dessert I have made and also served to company. Everyone raved!. I have only been gluten and dairy free for 7 months and it has been a learning experience. I have both your latest cook books and will be trying your bread recipes. It has been a learning curve and I thank you for all the work you have done.
Aline
That’s so lovely to hear, Aline. Thank you for sharing your success. Yes, learning to eat, cook, and bake with new dietary restrictions can be very overwhelming. I’m very happy if I can help make it a bit easier. :)
These are like brownies….but lemon! I know you already said that, but itโs the perfect description. They are absolutely delicious! Thank you!
Hahaha, Shelley, I get why it’s still kind of surprising! There’s been some controversy about the name, but it’s the only thing that fits!!
Thank you, Nicole, This is another keeper! My wife loves the texture, but calls it cake. If I did want to try to make them more fudgy ( Is that the same as chewy?) how much would I reduce the flour and cornstarch?
I’m afraid that would be a different recipe entirely, George. If you reduce the flour, it collapses and is gooey. I would just enjoy it as it is!