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.
- A zester
- A hand mixer—I use a $10 immersion blender
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