Gluten Free Lemon Brownies
These gluten-free lemon brownies are a delightful treat with a refreshing lemon flavor and a creamy icing.
Equipment
- Mixing bowl
- baking pan
Ingredients
For the Brownies
- 250 g caster/superfine or granulated sugar
- 170 g unsalted butter, melted and cooled until warm
- 2 US large/UK medium eggs eggs room temperature
- 2 US large/UK medium egg yolks room temperature
- ½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- 45 g lemon juice freshly squeezed
- 150 g plain gluten free flour blend I used Doves Farm Freee gluten free plain white flour.
- ½ teaspoon xanthan gum If your gluten free flour blend already contains xanthan gum, add only ¼ tsp.
- ¼ teaspoon salt
For the Lemon Cream Cheese Icing
- 120 g powdered/icing sugar sifted
- 55 g full-fat cream cheese room temperature
- 10 g lemon juice freshly squeezed
- ½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a mixing bowl, combine sugar, lemon zest, melted butter, eggs, egg yolks, vanilla, and lemon juice. Mix well.
- In another bowl, whisk together gluten free flour, xanthan gum, and salt. Gradually add to the wet mixture until combined.
- Pour the batter into the prepared baking pan and bake for 25 minutes or until a toothpick comes out clean.
- For the icing, beat together cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth.
- Once the brownies are cool, spread the icing on top and cut into squares.
Notes
Store leftover brownies in an airtight container at room temperature for up to 3 days.