This past week I have been craving lemon flavoured baked treats which resulted in these Gluten Free Lemon Brownies. I blame Jesse (my partner) as he surprised me last weekend with my favourite dessert, Lemon Tart, and it was amazing.
So I decided to make yet another lemon flavoured treat, these lemon brownies and I’m sure glad I did. They’re biter size treats packed full of tangy lemon flavour and a lemon glaze to finish. Absolutely delicious!
Let me know if you make them. Thanks for reading.
- ¾ cup gluten free plain flour
- ¾ cup sugar
- ¼ teaspoon salt
- 125 g butter, softened
- 2 large eggs
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- ¼ cup icing sugar
- 1 tablespoon lemon juice
Preheat oven to 180°C and line a 6-inch square cake tin with baking paper.
Zest and juice two lemons; set aside. Using the stand mixer fitted with the paddle attachment, beat the flour, sugar, salt and softened butter on medium speed until the mixture resembles coarse cornmeal.
In a separate bowl, whisk together the eggs, lemon zest and lemon juice until combined. Pour the egg and lemon mixture into the flour mixture. Then using the stand mixer fitted with the whisk attachment, beat until smooth and creamy (Approximately 2 minutes).
Pour the batter into the cake tin and bake for 42-45 minutes. Ensure a skewer inserted into the brownies comes out clean and the edges have started to turn golden before removing from the oven. Allow the brownies to cool completely in the cake tin before glazing.
When brownies are cooled completely, make the glaze by whisking together the lemon juice and icing sugar. Spread over the brownies with a rubber spatula, ensuring the excess liquid doesn't pool in the middle. Then cut into squares, and serve.