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Gluten-Free Lemon Brownies

These gluten-free lemon brownies are a comforting treat with a zesty kick, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

Brownie Ingredients
  • 1 cup almond flour Can substitute with finely ground oats.
  • 1/2 cup coconut flour
  • 1 cup coconut sugar Can substitute with brown sugar.
  • 1/2 cup maple syrup Can substitute with agave syrup.
  • 1/2 cup coconut oil, melted Any neutral oil can work.
  • 4 large eggs
  • 1/4 cup fresh lemon juice Use fresh for best flavor.
  • Zest of 2 lemons Essential for flavor.
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Glaze Ingredients
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice Use fresh for best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
  2. In a mixing bowl, combine the almond flour, coconut flour, coconut sugar, baking powder, and salt. Mix well.
  3. In another bowl, whisk together the melted coconut oil, maple syrup, eggs, lemon juice, and lemon zest until blended.
  4. Pour the wet mixture into the dry ingredients, and stir until combined. Don't over-mix.
  5. Transfer the batter to your prepared baking dish and spread it out evenly.
  6. Bake for 25-30 minutes. Stick a toothpick in the center; if it comes out clean, they're done.
  7. Allow the brownies to cool completely in the dish.
Glazing
  1. For the glaze, whisk together the powdered sugar and lemon juice until smooth.
  2. Drizzle it over the cooled brownies, allowing it to create a layer of sweetness.
  3. Cut into squares and enjoy!

Notes

These brownies pair well with whipped coconut cream or fresh berries. Store any leftovers in an airtight container at room temperature for a few days, or in the refrigerator for about a week. They freeze well for up to three months.