Gluten-Free Lemon Brownies Recipe

If you’re searching for a sunshine-bright, utterly irresistible treat that’s as luscious as it is easy, these Gluten-Free Lemon Brownies are about to become your new obsession. They’re like the delicious lovechild of a fudgy brownie and a zesty lemon bar — bursting with citrusy flavor, a slightly chewy bite, and a gorgeous lemon glaze on top. Whether you follow a gluten-free lifestyle or simply can’t resist a citrus dessert, these brownies are pure joy in every bite. Trust me, you’ll want to make a double batch… they never last long!

this Recipe

Ingredients You’ll Need

Every ingredient in this recipe is handpicked to deliver that unbeatable flavor and perfect texture you want in Gluten-Free Lemon Brownies. The combination of almond and coconut flour creates a dreamy base, and fresh lemon plays the starring role. Here’s why each ingredient matters:

• Almond flour: Adds moistness and a subtle nutty flavor that makes the brownies rich and soft.
• Coconut flour: Helps with structure and gives a gentle hint of sweetness without overpowering the lemon.
• Baking powder: Provides just enough lift to keep the brownies from feeling dense.
• Salt: Brightens all the flavors and cuts through the sweetness.
• Unsalted butter, melted: Makes the brownies super tender and gives a luxurious mouthfeel.
• Granulated sugar: Sweetens the brownies and also helps with their classic crackly top.
• Large eggs: Bind everything together for that classic chewy, fudgy texture.
• Lemon zest: Packs an extra punch of fragrant, aromatic lemon flavor.
• Fresh lemon juice: Delivers the bright, tart flavor that makes these brownies sing.
• Vanilla extract: Adds depth and rounds out the citrus for a well-balanced bite.
• Powdered sugar (for glaze): Creates a smooth, sweet glaze that sets beautifully on top.
• Lemon juice (for glaze): Infuses the glaze with more lemony goodness for the perfect finish.

How to Make Gluten-Free Lemon Brownies

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C)—the sweet spot for an even bake. Grab an 8×8-inch baking pan and line it with parchment paper, making sure you leave a bit of overhang on the sides for easy lifting later. This simple trick guarantees you’ll have neat, effortlessly sliceable Gluten-Free Lemon Brownies, with minimal cleanup.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. This combo creates the tender-yet-structured brownie base. Whisking ensures the leavening and salt are evenly dispersed, so every bite is balanced and fluffy in just the right way.

Step 3: Combine the Wet Ingredients

In a large bowl, whisk your melted butter and granulated sugar until gorgeous and smooth. Next, add in the eggs, lemon zest, fresh lemon juice, and vanilla extract, mixing until everything is seamlessly blended. The result is a batter that smells every bit as heavenly as it’s going to taste!

Step 4: Bring It All Together

Gradually add your dry mixture to the wet ingredients, stirring just until combined. Overmixing can toughen the finale, so keep it gentle. The batter will be a little thicker than traditional brownie batter—that’s perfect. Just make sure there are no hidden pockets of flour.

Step 5: Bake to Zesty Perfection

Pour the batter into your prepared pan and smooth the top with a spatula for even baking. Slide the pan into the oven and bake for 22 to 26 minutes. You’re looking for lightly golden edges and a toothpick that comes out mostly clean (a hint of moist crumb is ideal). Too long, and they can dry out; too short, and they’ll be gooey instead of fudgy!

Step 6: Cool Completely

Once the brownies are out of the oven, let them cool in the pan on a wire rack. This not only makes the brownies easier to cut but also allows the flavors to settle and intensify. They’ll set up to the perfect, chewy consistency gluten-free desserts are famous for.

Step 7: Glaze and Slice

Whisk together the powdered sugar and lemon juice until you have a silky-smooth glaze. Drizzle it generously over the cooled brownies and let it set completely before slicing into squares. The glaze is what turns these from good to absolutely crave-worthy Gluten-Free Lemon Brownies!

How to Serve Gluten-Free Lemon Brownies

Garnishes

A little garnish goes a long way in making these brownies pop on the plate! Sprinkle extra lemon zest over the glaze for a fresh burst of color, or add a dusting of powdered sugar right before serving. For a fancier touch, a few edible flowers or a sprig of fresh mint will brighten things up even more.

Side Dishes

These Gluten-Free Lemon Brownies shine brightest alongside simple, refreshing sides. Try pairing them with fresh berries (blueberries and raspberries are my favorite!) or a scoop of vanilla bean ice cream. You can also bring them to a tea party for a sophisticated afternoon snack that’ll wow every guest.

Creative Ways to Present

For parties or picnics, cut the brownies into bite-sized cubes and pile them high on a pretty platter. Want to get extra fancy? Layer squares with whipped cream and berries in little parfait cups. Or pack them up in a box tied with a yellow ribbon for the most cheerful edible gift imaginable!

Make Ahead and Storage

Storing Leftovers

Gluten-Free Lemon Brownies keep exceptionally well! Store any leftovers in an airtight container at room temperature for up to three days. If your kitchen is particularly warm, pop them in the fridge to keep the glaze nice and set (and the brownies fresh and moist).

Freezing

If you want to get ahead, these brownies are totally freezer-friendly. Wrap individual squares tightly in plastic wrap and tuck them into a zip-top freezer bag. They’ll stay delicious for up to two months. Just thaw at room temperature before serving so the texture stays perfect.

Reheating

For that fresh-baked, just-glazed feeling, pop a square or two in the microwave for about ten seconds. This brings back their soft, almost gooey quality without melting the glaze entirely. If you prefer, let them come to room temperature on their own—either way, every bite is just as fantastic as day one.

FAQs

Can I substitute the almond flour for another gluten-free flour?

Almond flour is key for the structure and moistness unique to these Gluten-Free Lemon Brownies. While you could try cashew or hazelnut flour, coconut or oat flour alone won’t yield the same texture. Stick with almond flour for the best results.

How do I make these brownies dairy-free?

No worries—you can make these every bit as wonderful by swapping the unsalted butter with melted coconut oil or a good vegan butter alternative. The result is still rich, tender, and just as lemony, so everyone can enjoy!

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice brings a vibrant, natural citrus flavor that really shines. Bottled juice will work in a pinch, but the zest and aroma aren’t quite the same. If possible, always use fresh for your Gluten-Free Lemon Brownies. Your taste buds will thank you!

What’s the best way to cut brownies without tearing them?

For sharp, bakery-worthy squares, wait until the brownies are fully cooled and the glaze is set. Use a large, sharp knife and wipe it clean between cuts. For an extra pro touch, warm the knife under hot water and dry it before slicing.

Can I double this recipe for a bigger crowd?

Absolutely! Just double all the ingredients and bake in a 9×13-inch pan. Keep an eye on baking time—it may need an extra few minutes, but start checking at 25 minutes to avoid overbaking.

Final Thoughts

There’s something positively joyful about sharing a plate of homemade Gluten-Free Lemon Brownies—bright, zingy, and made to bring smiles. Whether you bake them for a special occasion or to brighten an ordinary day, I promise they’ll become an instant classic at your table. So go ahead, give them a try, and savor each sunny, lemony bite!

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