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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 here—even 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 watery—and 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 ⅛ 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 ¼ cups (175 g) 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 (45 g) 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Nicole – my family love all your recipes! I was thinking of doubling this recipe – would it go in a 9 x 13 pan with similar baking time? Thinking square inches! Old Math! New Math! :-). Thanks
Oddly, square footage has never seemed intuitive to me in real estate. I can handle the straight-up math, but that application is a mind bender for me! hahahaha I’m not usually a fan of baking a doubled recipe in a 9-inch x 13-inch pan, since in my experience the bottom of the center portion tends to burn by the time it’s fully set in the center. But if you’d like to try it, maybe reduce the oven temperature to almost 300°F, and bake it more slowly. I’m afraid I don’t know how long it would take, though, so I’d start checking at 30 minutes, but would expect it to bake for closer to 40. Just guessing, though!
These were a big hit tonight!
Happy to hear it, Rosemary!
These are delicious! Chewy and lemony, great texture and flavour. Thanks for this recipe — it’s a keeper for our family!
I’m so glad, Linda! Thank you for letting me know. I’m thrilled your family has a new keeper recipe. That’s the best.
Thank you so much for your answer and for sending me to your Paleo recipes.
Of course, Ethelyn. Glad it’s helpful.
Any recommended sugar substitutions? I have an allergy to sugar cane so none of that. Maple, coconut, monk fruit??
You definitely cannot use a liquid sweetener like maple syrup to replace a granulated one like that, no. Coconut palm sugar is more like brown sugar, not white granulated sugar, and is heavier and adds much more flavor. I’d suggest trying an alternative granulated sweetener, like Truvia, instead.
Can these be made for someone that is diabetic. Can a sugar substitute be used instead of the cane sugar?
I don’t know, Andrea, as I haven’t tried making that substitution. You can try something like Truvia or Lankato monkfruit granulated sugar replacement. They are both quite drying, though, so you’d have to rebalance the recipe. It will take some experimentation, but you’re welcome to try!
May I use almond flour work in these delicious-looking lemon brownies?
Definitely not, Ethelyn. Almond flour is only appropriate in recipes that call for it, never in place of an all purpose gluten free flour. It sounds like you’d be more interested in my Paleo recipes. Have a look at those!
I love lemon cake so am off to bake these which sound delicious. Thank you.
You’re so welcome, Christine. Hope you love them like we do.
Just made these this morning and my gf husband LOVES them! I used bottled lemon juice and a leftover orange glaze on top and it’s just fine. With a real lemon it would be ridiculously delicious! In my oven, it took 35 mins at 325. No big deal, but be forewarned.
So glad you enjoyed them, Becky! Yes, fresh lemon juice is best for sure. Baking times are always approximate, particularly if your measurements are at all off, plus all ovens vary. I do always recommend using a standalone instant read thermometer because ovens are almost never in proper calibration.
OMG, I love lemon desserts! I also happen to have one lemon tree in my front yard and one lime tree and two orange trees in my backyard, so I will definitely be making all three variations. These will also be a hit when larger family gatherings can happen again because my mom and mom-in-law are big fans of lemon anything. Thank you for this recipe! My backyard is wafting with the scent of orange blossoms and I will be making these this weekend!
You’re living on my dream property, then, Stephanie! I live in NY, and always have. But the dream is a climate where citrus trees grow! My son is a big lemon guy, too, and these are his new favorite. I hope you and your family enjoy them in your dreamy backyard. :)