How to make gluten-free lemon brownies
Have you already started drooling yet? When I made these for the first time and posted it online, people lost their damn minds. Admittedly, my very first bite of these lemon brownies blew my mind. I love citrus. I love brownies. I love citrus desserts. However, I can’t really eat them anywhere because of my allergies. The story is the same for all of my favorite desserts, unfortunately. So I’ve mastered gluten-free cinnamon rolls, dutch apple pie, and cinnamon cake. Can you tell that I have a favorite spice?? Anyway, Pinterest helped me win the day again with these incredible lemon brownies. The original recipe that I found here but you know what? I love flavor. I’m not some normal mayo meatbag that doesn’t know how to infuse flavor. I wanted these brownies to be a lemon punch in the teeth and I nailed it.
So I thought I would share this recipe and hopefully add a little delight to your kitchen. Don’t worry, I’m not going to shove a billion paragraphs into this recipe, telling you about the first time I had a lemon. Let’s get down to the nitty-gritty.
Tools needed:
- A zester
- A hand mixer—I use a $10 immersion blender
Ingredients:
For the batter:
- 1 cup butter
- 1 1/2 cups of sugar
- One lemon
- 1/2 cup of lemon juice—this is ONLY if you’re gaga over lemon like I am. I did a quarter of a cup and that certainly wasn’t enough.
- 4 eggs—room temperature
- 1 1/2 gluten-free flour (reg. flour is totally fine too)
- 1 tsp of salt—salt actually brings out the flavor in things.
For the glaze:
- 1 cup powdered sugar
- 3 Tbsp of lemon juice
- Zest of a lemon
Directions:
Cream the butter and sugar into a large bowl. I had never actually seen this direction before but used my instincts. First, I take the butter and soften it. DO NOT MELT. It won’t be creamy if you melt. So maybe around 30-45 seconds in the microwave at most. Once you do this, mix in the zest, lemon juice, and eggs. Make sure the eggs are at room temperature. If you’re like me, you’ll forget. *shrug* It’ll still be okay but bakers always say it’s important. Something about mixing better. I’ve included a before and after shot for reference.
Stir in the flour slowly and methodically. It helps prevent lumps. Throw in that salt like a fancy bitch. Mix it up again, to help remove the lumps that might still exist. When it’s all relatively smooth, put it in a greased 9×13 pan. DO NOT go smaller. It’ll make it thicker and takes longer. The first time I did my favorite stoneware that is 9×9. It took 30 minutes longer.
Bake it at 350, for 30 mins. Make sure to stick a fork in it to make sure it’s set in the middle. While it’s baking, mix up the glaze. Throw in the juice, the second lemon zest, and the powdered sugar. I don’t personally care about lumps in my glaze but if you do, I would blend it slowly and then mix it thoroughly. The glaze should be thin, only an accent to the flavor.
Then slice and dice it! Well, let it cool a bit, so it doesn’t chunk a lot along the edges. Enjoy those suckers. They can keep in the fridge for a few days…if they last that long…
