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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.
Why this recipe works
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 chewy gluten free brownies, that the variation is in the flavor.
Gluten free 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 from lemon juice and zest, even if you don't add pure lemon extract.
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.
Are these like 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.
Ingredient substitutions
Dairy free
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.
Egg free
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 + 4 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.
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.
Lemon
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, its juice may be a bit watery, and not plentiful.
Gluten Free Lemon Brownies Recipe
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious recipe. So light & tasty. I did not glaze this but still found the recipe plenty sweet enough