Lemon Brownies

“The Gluten Free version of this recipe is excellent. These have a wonderful light cake like texture which is hard to find in gluten free baked goods. I can only imagine how good they would be made with regular wheat flour! Everyone at my house enjoyed these, even the ones that can eat gluten.” – Calla Ferre

Lemon Brownies

Course: Cookies
Cuisine: Gluten-Free


  • 1 Cup Flour
  • 3/4 Cup Sugar
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Baking Soda
  • 2 Eggs
  • 1/4 Cup Greek Yogurt or Sour Cream
  • 3 Tablespoons Vegetable Oil
  • Zest of 2 Lemons
  • 2 Tablespoons Lemon Juice


  • 1 Cup Powdered Sugar
  • Zest of 1 Lemon
  • 2 to 4 Tablespoons Lemon Juice


  • Preheat oven to 350 degrees. Line an 8×8- (for more cake-like brownies) or 9×9-inch (for more dense brownies) square pan with foil or parchment paper, leaving extra for "handles."
  • Put all ingredients into a bowl and stir by hand until smooth (about 30 seconds). Spread batter in pan and bake for about 20 minutes.
  • Cool in the pan for 5 to 10 minutes. Lift out of pan and spread glaze over warm brownies.


  • Combine powdered sugar and lemon zest. Gradually add lemon juice, stirring until glaze is spreadable.

Gluten-Free Adaptation

  • Substitute general purpose gluten-free flour mix and add 1/2 teaspoon xanthan gum.

2020 Recipe – Calla Ferre – From www.jennycancook.com

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