Description
These Gluten-Free Lemon Brownies offer a delightful twist on traditional brownies with a bright, citrusy lemon flavor. Soft and moist, with a tangy lemon glaze on top, they are perfect for those seeking a gluten-free dessert that’s both refreshing and indulgent.
Ingredients
Scale
Brownie Batter
- 1 cup gluten-free all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt until evenly combined. This will help with even leavening and texture.
- Prepare Wet Ingredients: In a separate large bowl, whisk the melted unsalted butter and sugar together until the mixture is smooth. Then add the eggs, fresh lemon juice, lemon zest, and vanilla extract, mixing until everything is well combined and creamy.
- Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix to keep the brownies tender.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the brownies to cool completely in the pan.
- Make Glaze: While the brownies cool, whisk together the powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth to create a bright, tangy glaze.
- Glaze the Brownies: Once the brownies are completely cooled, spread the lemon glaze evenly over the top. Allow the glaze to set before cutting the brownies into squares and serving.
Notes
- Ensure the brownies are fully cooled before glazing to prevent the glaze from melting.
- You can substitute the gluten-free flour with a regular all-purpose flour if gluten is not a concern.
- For extra lemon flavor, add a bit more lemon zest to the batter or glaze.
- Store glazed brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- These brownies can be frozen before glazing; thaw completely before applying the glaze.
