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Gluten-Free Lemon Brownies

Deliciously moist gluten-free lemon brownies, characterized by bright lemon zest and tangy juice, offering a refreshing and uplifting treat.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 squares
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Can substitute with other gluten-free flours.
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 2 large eggs Beaten until frothy.
  • 1/4 cup coconut oil Melted.
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon Do not skip for flavor.
Optional Topping
  • As needed Powdered sugar For dusting on top.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C). Grease and line an 8×8 inch baking pan with parchment paper.
  2. In a mixing bowl, whisk together the almond flour, granulated sugar, baking powder, and salt.
  3. In another bowl, beat the eggs until frothy, then stir in the melted coconut oil, fresh lemon juice, and lemon zest.
  4. Combine the wet and dry ingredients, being careful not to over-mix.
Baking
  1. Pour the batter into your prepared pan, spreading it evenly.
  2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the brownies to cool in the pan before lifting them out using the parchment paper. Once cool, cut into squares and dust with powdered sugar if desired.

Notes

Storage: Keep leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week. Freezing individual squares is also an option.