If you love the delightful taste of lemons, then you need to make these gluten-free lemon brownies right away. With a moist, tender crumb and topped with lemon glaze, these are absolutely delicious and will quickly become a favorite. Not only are they easy to make, but you can whip them up in just one bowl. For another lemon dessert, try my Gluten-Free Lemon Loaf with Lemon Glaze.
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Ingredients
- Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour be sure that it contains xanthan gum. If not, add 1/2 teaspoon xanthan gum per cup of flour.
- Avocado oil – this is a very mild-tasting oil.
- Lemon juice: two lemons should give you enough juice and zest for this recipe.
- Lemon zest
- sugar, eggs, almond milk, baking soda, salt, and confectioner’s sugar
Instructions
Preheat oven to 350°. Spray a 9×9-inch baking dish with cooking spray.
In a medium bowl, add all the brownie ingredients and mix thoroughly.
Spread out the batter into a 9×9-inch baking pan that’s been lightly sprayed with oil.
Bake for 30 minutes at 350° or until golden brown and a toothpick test comes out clean. Let it cool for 10-15 minutes before spreading the glaze on.
Glaze instructions
Mix the confectioner’s sugar, lemon juice, and lemon zest together until smooth. If the glaze is too thick, mix in a teaspoon more of lemon juice.
Once the brownie has cooled for 10-15 minutes, spread the glaze over it.
And it’s really that easy to make this delicious lemon brownie. I hope you enjoy it!
More gluten-free desserts you’ll love
Gluten-Free Lemon Brownies (Dairy-Free)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Category: Desserts
- Method: Oven
- Diet: Gluten Free
Description
Deliciously moist lemon brownies with a sweet lemon glaze.
Ingredients
- 1 cup gluten-free flour*
- ¾ cup sugar
- 2 eggs
- ¼ cup avocado oil
- ¼ cup almond milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Glaze:
- 1 cup confectioner’s sugar
- 2 tablespoons fresh lemon juice + 1 teaspoon more, if needed
- 1 tablespoon lemon zest
*2 lemons should give you enough juice and zest for this recipe.
Instructions
- Preheat oven to 350°. Spray a 9×9-inch baking dish with cooking spray.
- In a medium bowl, add all the brownie ingredients and mix thoroughly. Spread the batter into the baking dish and bake for 30 minutes or until golden brown and a toothpick test comes out clean.
- Let cool for 10-15 minutes before glazing.
Glaze:
- In a medium bowl, mix the confectioner’s sugar, lemon juice, and lemon zest together until smooth. If the glaze is too thick, mix in a teaspoon more of lemon juice.
- Once the brownie has cooled for 10-15 minutes, spread the glaze over it.
Notes
*Gluten-Free Flour: My favorite gluten-free and dairy-free flour blends are Pamela’s Gluten-Free 1:1 All Purpose Flour and Better Batter. I’ve been using them both with great results. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
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Colleen
Oooh! I am making these tomorrow to cheer everyone up that the gray sky came back.❤️ Thank you so much!!!❤️
MamaShire
I hope it was a hit and cheered your crew up! ❤️
Missy
Note when you click the double ingredients button the amount of confectionery sugar doesn’t increase.
MamaShire
Thank you for letting me know. I’m having a little trouble with the recipe app.
Bonnie
Can I use a different oil don’t have avacado
MamaShire
Yes, you could use vegetable, canola, or melted coconut oil.
Bonnie
Is it possible to substitute something else for the eggs?
MamaShire
You could try using flax meal to make flax eggs. “How to Make Flax Eggs”
Tanya
These were delightful.