If you love the dense, fudgy texture of a chocolate brownie but crave the bright zing of citrus, you are in the right place.
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These gluten free lemon brownies—often affectionately called “Lemonies”—are not just lemon cake. They are not dry bars. They are heavy, sticky, gooey squares of sunshine.
They are packed with fresh zest and topped with a tangy cream cheese glaze that cuts right through the sweetness.
A Little Story About This Dish
I spent a long time trying to convert my favorite chocolate brownie recipe into a lemon version. It was a disaster.
Without the cocoa powder and melted chocolate solids, the batter just turned into a greasy sponge cake. It was heartbreaking.
I realized I needed to change the fat ratio. By using melted butter and adding extra egg yolks (fat!), I finally replicated that glorious, teeth-sticking texture. When I pulled this batch of gluten free lemon brownies out of the oven, I knew I had cracked the code. They sink slightly in the middle, just like a good brownie should.
Get Ready to Cook!
What to Expect:
This is a hand-mix recipe. No electric mixers allowed! Why? Because we want density. Whisking too much air into the batter turns these gluten free lemon brownies into cake. We want fudge.
Before You Begin:
Rubbing the lemon zest into the sugar is the most important step. It releases the essential oils and dyes the sugar yellow. Don’t skip it.
The Heart of the Dish: Ingredients You’ll Need
We rely on fresh lemons and fats to carry the flavor here.
For the Brownies:
| Quantity | Ingredient | Note |
| 250g (1 1/4 cups) | Caster Sugar | Superfine/Granulated |
| 2 whole | Lemons | Zest only |
| 170g (1.5 sticks) | Unsalted Butter | Melted & slightly cooled |
| 2 large | Eggs | Room temperature |
| 2 large | Egg Yolks | Extra richness |
| 1/2 tsp | Vanilla Paste | Or extract |
| 3 tbsp (45g) | Lemon Juice | Freshly squeezed |
| 150g (1 1/4 cups) | GF Plain Flour | Doves Farm or similar |
| 1/2 tsp | Xanthan Gum | Reduce to 1/4 if blend has it |
| 1/4 tsp | Salt |
For the Glaze:
| Quantity | Ingredient | Note |
| 120g (1 cup) | Powdered Sugar | Sifted |
| 55g (1/4 cup) | Cream Cheese | Full fat, room temp |
| 2 tsp | Lemon Juice | Fresh |
| 1/2 tsp | Vanilla | |
| 1/2 lemon | Zest | For speckles |
Let’s Get Cooking! Step-by-Step Guide
Follow these steps for gluten free lemon brownies that stay soft and chewy.
Phase 1: The Flavor Base
1. Preheat and line
Set your oven rack to the middle. Preheat to 350ºF (180ºC). Line a 9-inch square pan with parchment paper. Leave some overhang on the sides so you can lift the sticky brownies out later.
2. Make lemon sand
Place your sugar and lemon zest in a large mixing bowl. Use your fingertips to rub the zest into the sugar grains. The sugar will turn fragrant and pale yellow. This releases the oils better than just whisking.
3. The Wet Mix (Do Not Aerate)
Pour the melted (warm) butter into the lemon sugar. Whisk gently. Add the whole eggs, the extra yolks, and the vanilla.
Expert Tip: Whisk only until combined. Do not beat it until fluffy. We are avoiding air bubbles to keep the gluten free lemon brownies dense.
4. Acid and Dry
Whisk in the fresh lemon juice. In a small separate bowl, stir together the gluten-free flour, xanthan gum, and salt.
5. Combine
Dump the flour mix into the wet bowl. Whisk until you have a smooth, pourable batter with no lumps.
Phase 2: Bake and Glaze
6. Bake
Pour the batter into your lined pan. Bake for 20–22 minutes.
Don’t overbake: The top should be golden. A toothpick should come out mostly clean but not bone dry. They should still feel soft when you press the center.
7. Cool completely
This is the hardest part. You must let these gluten free lemon brownies cool completely in the pan. They need to set.
8. The Glaze
Whisk together the powdered sugar, cream cheese, lemon juice, zest, and vanilla until smooth and runny. Pour it over the cooled brownies. Spread it to the edges.
9. Slice
Let the glaze set (about an hour) before lifting the paper out and slicing into 16 squares.
Mastering the Dish: Pointers for Perfection & How to Store
Under-baking is Key
If you bake these until they are firm, they will just be lemon cookies. You have to be brave and pull them out when they still seem a bit underdone. They firm up as they cool.
Room Temperature Eggs
Because we are mixing melted butter with eggs, cold eggs can shock the butter and make the batter curdle. Ensure your eggs are room temp so the batter stays glossy.
Storage
These gluten free lemon brownies are moist. Store them in a loosely covered container in a cool place for 3–4 days. If you seal them in an airtight plastic tub, the icing will get sweaty and gooey.
Freezing
You can freeze the unglazed brownies perfectly. Wrap them tightly and freeze for 3 months. Glaze them after thawing.
If you want to try some new flavors in your gluten-free meals, these recipes are a great choice:
- Immune-Boosting Lemon Turmeric Gummies (Healthy Snack!)
- Gluten-Free Lemon Bars (Sweet, Tart & Buttery)
- Flourless Lemon Almond Cake
Gluten Free Lemon Brownies (Fudgy & Tart)
- Total Time: 50
- Yield: 16 1x
- Diet: Gluten Free
Description
These Gluten Free Lemon Brownies (or ‘Lemonies’) are dense, fudgy, and packed with citrus flavor. They are made with extra egg yolks for richness and topped with a zesty cream cheese icing.
Ingredients
— Lemon Brownies —
250 g (1¼ cups) caster/superfine or granulated sugar
Zest of 2 lemons (organic/unwaxed recommended)
170 g (1½ sticks) unsalted butter, melted and cooled until warm
2 large eggs, room temperature
2 large egg yolks, room temperature
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
45 g (3 tbsp) lemon juice, freshly squeezed
150 g (1¼ cups) plain gluten free flour blend (e.g., Doves Farm)
½ tsp xanthan gum (use ¼ tsp if your flour blend already contains it)
¼ tsp salt
— Lemon Cream Cheese Icing —
120 g (1 cup) powdered/icing sugar, sifted
55 g (¼ cup) full-fat cream cheese, room temperature
10 g (2 tsp) lemon juice, freshly squeezed
Zest of ½ lemon
½ tsp vanilla bean paste
Instructions
1. Set oven rack to the middle. Preheat oven to 350ºF (180ºC). Line a 9-inch (23cm) square baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, combine the sugar and lemon zest. Use your fingertips to rub the zest into the sugar until fragrant and yellow.
3. Add the melted warm butter. Whisk gently.
4. Add the eggs, egg yolks, and vanilla. Whisk just until combined. Do not over-whisk; we want a dense texture, not fluffy.
5. Whisk in the lemon juice.
6. In a small bowl, whisk together the gluten-free flour, xanthan gum, and salt. Add this to the wet ingredients and whisk until smooth.
7. Pour batter into the prepared pan. Bake for 20-22 minutes. The top should be golden and an inserted toothpick should come out mostly clean. (Do not overbake!).
8. Allow brownies to cool completely in the pan.
9. For the icing: Whisk together powdered sugar, cream cheese, lemon juice, zest, and vanilla until smooth.
10. Spread icing over the completely cooled brownies. Let set for 1 hour before slicing.
Notes
**Texture Tip:** The secret to the fudgy texture is NOT adding air. Mix gently by hand.
**Under-baking:** These firm up significantly as they cool. If you bake them until they are hard, they will be dry.
**Storage:** Store in a loosely covered container. An airtight seal will make the icing gummy.
- Prep Time: 30
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 25
- Sodium: 50
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0.3
- Carbohydrates: 28
- Fiber: 0.5
- Protein: 2
- Cholesterol: 65
Your Burning Questions Answered!
What is a gluten-free substitute for flour in brownies?
For this recipe, a sturdy “All Purpose” gluten-free blend works best. You need rice flour for structure and a starch (potato or tapioca) for softness. Do not use almond flour here; it is too oily for the melted butter base.
What’s the secret to fudgy gluten-free brownies?
The secret is fat and a lack of air. By adding extra egg yolks and using melted butter, we increase the fat content. By mixing gently by hand, we prevent air bubbles from making the structure cakey.
Can you put lemon juice in brownies?
Yes, but you have to balance it. Lemon juice is liquid, so you can’t just add it to a standard recipe without adjusting the flour. This recipe is specifically balanced to hold that extra liquid without turning into soup.
Dig In & Enjoy!
These gluten free lemon brownies are a ray of sunshine on a plate.
They are zesty, bright, and unbelievably satisfying. One bite of that fudgy center, and you might forget about chocolate brownies altogether.
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