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Gluten-Free Lemon Brownies

Fudgy, sweet, and perfectly tart, these gluten-free lemon brownies (lemon blondies) feature a dense, chewy texture topped with a vibrant sweet lemon glaze. The perfect bright and sunny dessert!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 2 hours
Total Time 40 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Lemon Brownie Batter
  • 1 cup gluten-free 1-to-1 baking flour must contain xanthan gum
  • 1/2 cup almond flour finely ground, blanched
  • 1 cup granulated sugar
  • 3/4 cup unsalted butter melted and slightly cooled
  • 3 large eggs room temperature
  • 2 tablespoons lemon zest freshly grated
  • 3 tablespoons lemon juice freshly squeezed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
Sweet Lemon Glaze
  • 1 cup powdered sugar sifted
  • 2-3 tablespoons lemon juice freshly squeezed
  • 1/2 teaspoon lemon zest optional, for garnish

Equipment

  • 8x8 inch baking pan
  • Parchment paper
  • Mixing bowls

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides. Lightly grease.
  2. In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant and pale yellow.
  3. Whisk the melted butter into the lemon-sugar mixture. Add the eggs one at a time, whisking well after each. Whisk in the lemon juice and vanilla extract.
  4. Add the gluten-free flour, almond flour, baking powder, and salt. Fold gently with a spatula just until combined. Do not overmix.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 22-26 minutes until edges are set but the center remains slightly soft. A toothpick should come out with moist crumbs.
  6. Allow to cool completely in the pan on a wire rack, then chill in the refrigerator for at least 1 hour to set the fudgy texture.
  7. For the glaze, whisk sifted powdered sugar with 2-3 tablespoons of lemon juice until smooth and thick but pourable.
  8. Lift the cooled brownies out of the pan using the parchment paper. Spread the glaze evenly over the top. Let set for 15 minutes before slicing into 16 squares.

Notes

Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Can be frozen un-glazed for up to 3 months.