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.

The Ultimate Gluten Free Lemon Brownies (Fudgy & Tart)

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

Scale

— 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

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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