Butter, white chocolate, sugar, lemon zest, eggs, lemon extract, vanilla extract, gluten-free flour, lemon juice, and powdered sugar.

There’s something about a Gluten-Free Lemon Brownies Recipe that feels like opening a window on a sunny morning. Bright, sweet, a little tangy, and just cheerful enough to make you forget the sink is full of dishes. Well, almost. These lemon brownies have that soft, moist texture I love in dessert bars, but instead of chocolate, they bring this fresh citrus flavor that feels light and rich at the same time. Which sounds impossible, but somehow lemon and white chocolate manage it.

I started making gluten-free lemon brownies when I wanted a dessert that didn’t feel too heavy after dinner. You know those moments when cake sounds nice, but also like a whole commitment? These little lemon squares fit that mood better. They’re sweet, yes, and there’s definitely butter, sugar, white chocolate, and glaze involved, so we’re not pretending they’re health food. But the lemon zest and fresh lemon juice make them feel bright and almost refreshing. Dessert with a little sparkle, basically.

The first time I made this Gluten-Free Lemon Brownies Recipe, I remember standing at the counter rubbing lemon zest into sugar and thinking, “This feels oddly fancy for a brownie.” But it also smelled incredible. Like a lemon grove had briefly moved into my kitchen. That lemon sugar step may seem small, but it really does something special. It pulls the oils from the zest and spreads that fresh lemon flavor through the batter. Plus, it makes your hands smell amazing, which is a tiny reward before you even get to the glaze.

I also have a soft spot for desserts that can sit on a brunch table without looking too serious. These white chocolate lemon brownies are perfect for that. They’re pretty enough for Easter, Mother’s Day, spring parties, baby showers, or summer gatherings, but they’re still easy enough for a random weekend when you just want something sweet in the fridge. I like recipes like that — the ones that can dress up or stay casual depending on the day.

And honestly, these don’t feel like a “gluten-free version” of something. You know what I mean? Sometimes gluten-free desserts get treated like they’re quietly standing in the corner apologizing for themselves. Not these. These lemon glaze brownies are soft, rich, lemony, and sweet with a smooth glaze on top. They belong right in the middle of the dessert table with everyone else.

The white chocolate is doing a lot of good work here too. Lemon can be sharp if it’s left on its own, and white chocolate can be a little too sweet if it’s not balanced. Together, they make sense. The white chocolate adds creamy richness, while the lemon keeps everything from feeling too heavy. It’s like lemon bars and blondies had a sunny little meeting and decided, “Yes, this is the one.”

I especially love these chilled. I know warm brownies usually get the applause, but cold gluten-free citrus dessert bars have their own charm. The texture gets fudgier, the glaze sets beautifully, and the lemon flavor tastes extra fresh. Ever tried something similar? If you’re a lemon dessert person, I have a feeling these might not last long in your kitchen.

Why you’ll Love this Gluten-Free Lemon Brownies Recipe?

You’ll love this Gluten-Free Lemon Brownies Recipe because it’s bright, soft, sweet, and full of lemon flavor without feeling too sharp or too sugary. The lemon zest, lemon juice, and lemon extract all bring citrus in slightly different ways, while the white chocolate and butter make the texture rich and moist. It’s not exactly cake, not exactly blondies, and not exactly lemon bars. It sits somewhere in the middle, which I personally think is a very nice place to be.

One of the best parts about these gluten-free lemon brownies is the texture. They’re dense and soft like brownies, but they have that sunny lemon flavor instead of cocoa. The extra egg yolk helps make them tender, and the white chocolate gives them a smooth, almost fudgy bite. They’re not crumbly or dry, which is always my main worry with gluten-free baking. Nobody wants to smile politely through a dry dessert. We’ve all done it. Let’s not.

These white chocolate lemon brownies are also pretty without asking you to be a cake decorator. The pale lemon color, shiny glaze, and optional sprinkle of lemon zest on top make the whole pan look fresh and happy. No piping bag. No complicated swirl. No tiny edible flowers unless you’re feeling very Pinterest-y. The glaze does the heavy lifting, and I fully respect that.

Another reason this recipe works so well is that the lemon flavor is layered. The zest gives a fragrant citrus flavor, the lemon extract makes it bold, and the fresh lemon juice adds brightness. Then the lemon glaze comes in at the end and gives each bite a sweet-tart finish. It’s lemon, but not in a one-note way. More like a small citrus choir. Slightly dramatic? Maybe. Accurate? Also maybe.

This lemon glaze brownies recipe is made in an 8×8-inch pan, which gives you 9 brownies. That’s a nice little batch — enough to share, but not so many that you’re staring at three dozen lemon bars wondering who you can text. It’s perfect for brunch, small parties, weekend baking, or a “just because” dessert.

And the chilled texture? So good. I know I already said it, but it deserves repeating. These gluten-free lemon dessert bars taste lovely at room temperature, but cold from the fridge they get firmer and fudgier, and the lemon flavor feels extra refreshing. It’s one of those tiny fridge treats that makes a regular afternoon feel better.

Ingredient Notes

The ingredients in this Gluten-Free Lemon Brownies Recipe are simple, but each one matters. Butter and white chocolate make the brownies rich, lemon zest and lemon juice bring the bright citrus flavor, eggs help everything hold together, and gluten-free flour gives the bars structure. Then the lemon glaze adds that sweet finish on top, because honestly, glaze makes everything feel a little more special.

• Unsalted Butter: Butter gives these gluten-free lemon brownies their rich, moist texture. It melts with the white chocolate to create a smooth base for the batter. Use unsalted butter so you can control the salt in the recipe. Also, let the melted mixture cool slightly before adding it to the eggs. Hot butter and eggs can become a weird situation quickly, and scrambled lemon batter is not the vibe.
• White Chocolate Bar: White chocolate gives this Gluten-Free Lemon Brownies Recipe its creamy sweetness and soft, fudgy texture. A good-quality white chocolate bar melts better than some chips, which is helpful here. I like using a bar because it blends smoothly with the butter and gives the brownies that rich blondie-style feel. The lemon keeps the sweetness from going overboard, thankfully.
• Granulated Sugar: Sugar sweetens the brownies, but it also helps carry the lemon flavor. When you rub the lemon zest into the sugar, the sugar grabs those fragrant oils from the zest. It’s a small step, but it makes the whole batter smell brighter. I always think this step feels a little old-school and lovely, like something you’d do while chatting with someone at the counter.
• Lemon Zest: Lemon zest is one of the biggest flavor boosters in these white chocolate lemon brownies. It adds strong lemon flavor without adding extra liquid. Use only the yellow part of the peel, because the white part can taste bitter. We want fresh and sunny, not “why does this taste like regret?”
• Eggs and Egg Yolk: The two eggs and one extra egg yolk help give the brownies structure and richness. The extra yolk makes the texture softer and more tender, which is especially helpful in gluten-free baking. Room-temperature eggs blend more smoothly, but if you forget, don’t panic. I forget all the time. A few minutes in warm water helps.
• Lemon Extract: Lemon extract makes the lemon flavor stronger and more dessert-like. Fresh lemon juice and zest are wonderful, but the extract gives that bold lemon flavor people expect in a Gluten-Free Lemon Brownies Recipe. Use the amount listed because lemon extract is powerful. It has main-character energy.
• Vanilla Extract: Vanilla softens the tartness of the lemon and makes the flavor feel warmer. It also pairs beautifully with white chocolate. Lemon and vanilla together feel bright but cozy, which is exactly what makes these lemon glaze brownies so good.
• Gluten-Free Flour: Use a gluten-free all-purpose flour blend made for baking. A blend with xanthan gum usually works best because it helps the brownies hold together. Spoon and level the flour instead of scooping directly from the bag. Too much flour can make the brownies dry, and after all this lemony joy, dry brownies would be rude.
• Salt: Salt balances the sweetness from the sugar, white chocolate, and glaze. It also helps the lemon flavor stand out. It’s only ½ tsp, but it makes a difference. Sweet recipes need salt too, even if they pretend they don’t.
• Baking Powder: This recipe only uses ⅛ tsp baking powder, which gives the brownies a little lift without making them cakey. These bars should stay soft and dense, more like lemon blondies than lemon cake. Tiny amount, important job.
• Fresh Lemon Juice: Fresh lemon juice adds brightness to both the batter and the glaze. Add it last to the batter and fold gently until everything comes together. Since lemon is the main flavor here, fresh juice tastes best. Bottled lemon juice works in emergencies, but fresh is nicer. I said what I said.
• Powdered Sugar: Powdered sugar creates the smooth lemon glaze on top. It mixes with lemon juice into a thick but pourable icing. If your glaze is too thick, add a few drops of lemon juice. If it’s too thin, add more powdered sugar. Very fixable, which I appreciate in a topping.
• Lemon Glaze: The glaze is what makes these gluten-free lemon dessert bars feel finished. It adds sweetness, shine, and one more pop of citrus. It’s simple, but it makes the brownies look pretty and taste extra lemony.

How to Make Gluten-Free Lemon Brownies Recipe?

Making this Gluten-Free Lemon Brownies Recipe is pretty easy, but there are a few little steps that really help. You’ll line the pan, melt the butter and white chocolate, rub the lemon zest into the sugar, whisk in the eggs and extracts, fold in the dry ingredients, bake, cool, glaze, and slice. The biggest challenge is waiting for the brownies to cool before glazing. Truly rude, but necessary.

Step 1: Prepare the pan

Preheat your oven to 350°F. Line an 8×8-inch light-colored aluminized steel baking pan with parchment paper and set it aside. The parchment makes it much easier to lift the brownies out later, which means cleaner slices and less wrestling with the pan. A light-colored pan helps the brownies bake evenly without the edges getting too dark too fast.

Step 2: Melt the butter and white chocolate

Place ½ cup unsalted butter and 1 4-ounce white chocolate bar in a microwave-safe bowl. Microwave for 1 minute, covering the bowl with a paper towel to help prevent splatter. Stir, then continue heating in 15 to 30-second bursts, stirring between each one, until the mixture is smooth. White chocolate can scorch if it gets too hot, so go slowly. Let the mixture cool slightly before adding it to the batter.

Step 3: Make the lemon sugar

Add ¾ cup granulated sugar and 2 tbsp lemon zest to a large mixing bowl. Rub the zest into the sugar with your fingertips until the sugar smells bright and lemony. This step releases the oils from the zest and makes the lemon flavor stronger. It also makes your kitchen smell wonderful, and honestly, I count that as part of the recipe experience.

Step 4: Add the eggs and extracts

Add 2 large eggs, 1 large egg yolk, 1 tsp lemon extract, and 1 tsp vanilla extract to the lemon sugar. Whisk for about 1 minute, until the mixture looks smooth and slightly lighter. The eggs give the brownies structure, while the lemon and vanilla extracts help build the flavor.

Step 5: Add the butter and white chocolate mixture

Pour the slightly cooled butter and white chocolate mixture into the bowl. Fold until everything is combined. Make sure the chocolate mixture is warm, not hot. Warm blends in nicely. Hot makes me nervous, especially around eggs.

Step 6: Add the dry ingredients

Add 1 cup + 2 tbsp gluten-free all-purpose flour, ½ tsp salt, and ⅛ tsp baking powder. Fold gently with a spatula just a few times to start bringing the batter together. Gluten-free flour blends can behave differently, so gentle mixing is the safest approach.

Step 7: Add the lemon juice

Add 2 tbsp fresh lemon juice last and fold until the batter is fully combined. The batter should look thick, glossy, and smooth. If you want extra sweetness, you can fold in a few white chocolate chips here. Not necessary, but also not a bad life choice.

Step 8: Pour the batter into the pan

Pour the batter into the prepared 8×8-inch pan and spread it evenly with a spatula. Smooth the top so the brownies bake evenly. The batter will be thicker than cake batter, which is exactly what you want for fudgy gluten-free lemon brownies.

Step 9: Bake the brownies

Bake for 25 to 30 minutes. The edges should look lightly golden, but the tops will stay pale and won’t brown much. A toothpick inserted into the center should come out mostly clean with a few moist crumbs. Don’t overbake them. Overbaked lemon brownies can turn dry fast, and nobody came here for lemon-flavored drywall.

Step 10: Cool completely

Let the brownies cool completely in the pan before glazing. I know, this is the annoying part. But if the brownies are warm, the glaze will melt and slide around instead of setting nicely. Cooling also helps the brownies firm up, which makes them easier to slice.

Step 11: Make the lemon glaze

In a small bowl, whisk together 1 cup powdered sugar and 2 tbsp fresh lemon juice until smooth. The glaze should be thick but pourable. If it’s too thick, add a few drops of lemon juice. If it’s too thin, add more powdered sugar. The glaze should spread easily but not run right off the brownies.

Step 12: Glaze the brownies

Spread the glaze over the cooled brownies using an offset spatula or the back of a spoon. Add extra lemon zest on top if you want a pretty finish. Let the glaze set for 15 to 30 minutes before slicing. Waiting is hard, but it helps the squares look cleaner.

Step 13: Slice and serve

Lift the brownies out of the pan using the parchment paper and slice into 9 brownies. Serve them at room temperature or chilled. I personally love these lemon glaze brownies cold because the texture gets a little fudgier and the lemon tastes extra refreshing. But room temperature is softer and lovely too. Try both. For research, obviously.

Storage Options

This Gluten-Free Lemon Brownies Recipe stores well, which makes it a great make-ahead dessert for brunch, parties, spring holidays, or little weekday treats. Let the brownies cool completely and allow the glaze to set before storing. This helps keep the tops neat instead of sticky and smudged.

Store the brownies in an airtight container at room temperature for 2 to 3 days. If you need to stack them, place parchment paper between the layers so the glaze doesn’t stick. Room-temperature gluten-free lemon brownies stay soft and tender, and they’re easy to serve without any extra steps.

For a firmer, fudgier texture, refrigerate the brownies in an airtight container for up to 5 days. This is actually my favorite way to eat them. Cold white chocolate lemon brownies have a refreshing lemon flavor and a denser texture that feels extra satisfying. Like a lemon bar and a blondie decided to chill out together. Literally.

You can also freeze these lemon glaze brownies for longer storage. Let them cool completely and let the glaze set, then wrap individual squares in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 2 months. Individual wrapping makes it easy to grab one brownie at a time, which is dangerous but convenient.

To thaw, place the brownies in the refrigerator overnight or let them sit at room temperature until softened. If you freeze them with the glaze, the glaze may look a little different after thawing, but the flavor should still be delicious. For the prettiest finish, freeze the brownies without glaze and add fresh glaze after thawing.

If I’m making this Gluten-Free Lemon Brownies Recipe ahead for a gathering, I like to bake the brownies the day before, cool them fully, glaze them, and refrigerate them. Then I’ll bring them out before serving if I want a softer bite. Or I’ll serve them cold if it’s warm outside, because chilled lemon desserts just make sense.

Variations & Substitutions

This Gluten-Free Lemon Brownies Recipe is easy to adjust depending on what you have in the pantry or how much lemon flavor you want. You can add white chocolate chips, use a different citrus, make the glaze tangier, or add berries for a fresh twist. The base stays soft, moist, and bright, which is the whole point.

• Add White Chocolate Chips: Fold in a small handful of white chocolate chips before baking if you want extra sweetness and creamy texture. This makes the white chocolate lemon brownies even richer. I wouldn’t add a mountain of chips, though, because the white chocolate bar already brings plenty of sweetness. A handful is enough.
• Add Extra Lemon Zest: If you want stronger lemon flavor, add a little extra lemon zest to the batter or sprinkle some over the glaze. Lemon zest gives bold citrus flavor without adding more liquid, which is helpful. It makes the brownies taste brighter without changing the texture too much.
• Use Lemon Juice in the Glaze Only: If you prefer a milder lemon flavor, you can keep the batter as written and let the glaze bring most of the citrus punch. The brownies will still taste like lemon, just softer and sweeter. This is a nice option if you’re baking for people who like lemon but don’t want it shouting at them.
• Try Lime or Orange: You can swap the lemon zest and juice for lime or orange. Lime makes the brownies sharper and a little more tropical, while orange makes them sweeter and softer. They won’t be classic Gluten-Free Lemon Brownies Recipe bars, but they’ll still be delicious citrus brownies.
• Make Them Dairy-Free: To make a dairy-free version, use a dairy-free butter substitute and dairy-free white chocolate. Make sure both are also gluten-free. The texture may be slightly different depending on the products you use, but it can still work.
• Use a Different Gluten-Free Flour Blend: Gluten-free flour blends vary a lot, so use one made for baking if possible. A blend with xanthan gum usually gives the best structure. If your blend doesn’t contain xanthan gum, the brownies may be more delicate and crumbly, so handle them gently when slicing.
• Add Blueberries: Lemon and blueberries are such a classic match. Fold in a small amount of fresh blueberries for a fruity twist. Don’t add too many, though, because extra fruit can make the brownies too moist and increase the bake time. A few are lovely. A whole berry avalanche? Maybe not.
• Make the Glaze Thicker: Add more powdered sugar if you want a thicker glaze that sets more firmly. This is helpful if you plan to transport the brownies or stack them in a container. A thicker glaze also gives each square that pretty bakery-style top.
• Make the Glaze More Tart: Add a little extra lemon juice if you want a sharper glaze. Add it slowly so the glaze doesn’t become too thin. Lemon glaze can go from perfect to runny in about three seconds, because apparently glaze enjoys drama.
• Serve Them Chilled: This might be my favorite “variation.” Chill the brownies before serving for a firmer, fudgier texture and a brighter lemon flavor. These gluten-free citrus dessert bars are wonderful cold, especially on warm days or after a big meal.

What to Serve With Gluten-Free Lemon Brownies Recipe?

These Gluten-Free Lemon Brownies Recipe bars are bright, sweet, and rich, so they pair beautifully with drinks and simple sides that balance the lemon and white chocolate. They’re great on their own, but the right pairing can make them feel extra special for brunch, dessert tables, or afternoon coffee breaks.

• Hot Tea: Tea pairs beautifully with gluten-free lemon brownies. Black tea, green tea, chamomile, and Earl Grey all work well with lemon. The warm tea balances the sweetness and makes the brownies feel like a cozy afternoon treat. Very “sit down for five minutes and pretend the laundry doesn’t exist” energy.
• Iced Tea: Iced tea is perfect if you’re serving these brownies in warm weather. Lemon brownies and iced tea feel fresh, bright, and springy. Add a lemon slice to the glass if you want everything to look extra cute with almost no effort.
• Coffee: Coffee balances the sweetness from the white chocolate and glaze. A small square with coffee makes a lovely after-dinner dessert or afternoon pick-me-up. Coffee and lemon might sound a little unexpected, but it works better than you’d think.
• Fresh Berries: Strawberries, blueberries, raspberries, or blackberries pair nicely with white chocolate lemon brownies. The berries add color, freshness, and a little tartness to balance the sweetness. They also make the plate look prettier, which never hurts.
• Whipped Cream: A small dollop of whipped cream makes these lemon glaze brownies feel more dessert-like without making them too heavy. It’s simple, soft, and pretty. Exactly the kind of topping I like when I want things to look nice but don’t want to fuss.
• Vanilla Ice Cream: Vanilla ice cream is a lovely pairing with lemon and white chocolate. Serve a brownie square with a small scoop for a more indulgent dessert. The creamy vanilla softens the citrus and makes each bite feel richer.
• Greek Yogurt: For brunch, Greek yogurt adds tang and creaminess. It balances the sweetness and makes the plate feel a little more breakfast-friendly. Is it still dessert? Yes. Is it also brunch logic? Also yes.
• Fruit Salad: A fresh fruit salad with berries, oranges, grapes, or kiwi works well with this Gluten-Free Lemon Brownies Recipe. The fruit keeps the plate colorful and light, especially for spring or summer gatherings.
• Sparkling Water: Sparkling water with lemon, lime, or berry flavor is refreshing with these brownies. It cuts through the sweetness and keeps the whole dessert moment feeling bright. Simple, but very nice.
• Brunch Board: Add these gluten-free lemon dessert bars to a brunch board with fruit, yogurt, muffins, cheese, and tea or coffee. They bring a cheerful citrus note to the table without feeling too heavy. Plus, lemon desserts always look sunny on a platter.

FAQ

Can I use regular all-purpose flour instead of gluten-free flour?

Yes, if you don’t need the recipe to be gluten-free, you can use regular all-purpose flour. But for a true Gluten-Free Lemon Brownies Recipe, use a gluten-free all-purpose flour blend designed for baking. That keeps the recipe safe for anyone avoiding gluten.

Can I make these brownies without white chocolate?

White chocolate helps give these gluten-free lemon brownies richness and structure, so I wouldn’t leave it out completely. If needed, use a gluten-free white chocolate bar or good-quality white chocolate chips that melt smoothly. Without it, the texture and flavor will change quite a bit.

How do I know when lemon brownies are done?

The edges should look lightly golden, and a toothpick inserted into the center should come out mostly clean with a few moist crumbs. The tops won’t brown much, so don’t wait for a deeply golden top. Try not to overbake them, because these lemon glaze brownies are best when soft and moist.

This Gluten-Free Lemon Brownies Recipe is bright, soft, sweet, and full of fresh lemon flavor. The white chocolate makes the brownies rich and tender, while the lemon zest, lemon juice, and lemon extract keep them citrusy and cheerful. Then the lemon glaze on top gives every square that sweet-tart finish.

I love that these gluten-free lemon brownies feel special without being complicated. They’re easy enough for a weekend bake but pretty enough for spring brunch, Easter dessert, Mother’s Day, summer parties, or just a sunny little treat with coffee. Not every dessert has to be dramatic. Some can just be bright and lovely and quietly disappear from the pan.

Try this Gluten-Free Lemon Brownies Recipe the next time you want lemon blondies, white chocolate lemon brownies, lemon glaze brownies, or a gluten-free citrus dessert that feels homemade and happy. And tell me — are you serving them chilled, room temp, or sneaking one before the glaze fully sets? Can’t wait to hear what you think!

Gluten-Free Lemon Brownies Recipe

Gluten-Free Lemon Brownies Recipe made with butter, white chocolate, sugar, lemon zest, eggs, lemon extract, vanilla, gluten-free flour, lemon juice, and glaze.

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Course: Dessert

Cuisine: American

Keyword: Gluten-Free Lemon Brownies Recipe

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 9 brownies

Ingredients

Lemon Brownies

• ½ cup unsalted butter
• 1 4- oz white chocolate bar preferably gluten-free
• ¾ cup granulated sugar
• 2 tbsp lemon zest from about 2 large lemons
• 2 large eggs room temperature
• 1 large egg yolk room temperature
• 1 tsp lemon extract
• 1 tsp vanilla extract
• 1 cup plus 2 tbsp gluten-free all-purpose flour blend spooned and leveled
• ½ tsp salt
• ⅛ tsp baking powder
• 2 tbsp fresh lemon juice

Lemon Glaze

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice

Optional Garnish

• Additional lemon zest

Instructions

Prepare the baking pan.

• Preheat the oven to 350°F. Line an 8×8-inch light-colored aluminized steel baking pan with parchment paper, allowing some overhang for easy removal. Set aside.

Melt the butter and white chocolate.

• Place the unsalted butter and white chocolate in a microwave-safe bowl. Microwave for 1 minute, covering the bowl with a paper towel to reduce splatter. Stir well, then continue heating in 15 to 30-second intervals, stirring after each interval, until the mixture is fully melted and smooth. Do not overheat. Set aside to cool slightly.

Prepare the lemon sugar.

• Place the granulated sugar and lemon zest in a large mixing bowl. Rub the lemon zest into the sugar with your fingertips until the sugar becomes fragrant and slightly moistened. This helps release the natural oils from the lemon zest.

Add the eggs and extracts.

• Add the eggs, egg yolk, lemon extract, and vanilla extract to the lemon sugar. Whisk for approximately 1 minute, or until the mixture is smooth and slightly lightened.

Add the melted butter mixture.

• Pour the slightly cooled butter and white chocolate mixture into the egg mixture. Fold gently until fully combined.

Add the dry ingredients.

• Add the gluten-free all-purpose flour blend, salt, and baking powder. Fold the mixture gently with a spatula until partially combined.

Add the lemon juice.

• Add the fresh lemon juice and continue folding just until the batter is fully incorporated. Do not overmix. If desired, gluten-free white chocolate chips may be folded in at this stage.

Transfer the batter to the pan.

• Pour the batter into the prepared baking pan. Spread it evenly with a spatula, smoothing the top.

Bake the brownies.

• Bake for 25 to 30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. The tops will remain pale. Avoid overbaking.

Cool completely.

• Remove the pan from the oven and allow the brownies to cool completely before glazing.

Prepare the lemon glaze.

• In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. The glaze should be thick but pourable.

Glaze the brownies.

• Spread the glaze evenly over the cooled brownies using an offset spatula or the back of a spoon.

Garnish and set.

• Garnish with additional lemon zest, if desired. Allow the glaze to set for 15 to 30 minutes before slicing.

Slice and serve.

• Use the parchment paper to lift the brownies from the pan. Slice into 9 brownies and serve at room temperature or chilled.

Notes

Use a certified gluten-free all-purpose flour blend formulated for baking. A blend containing xanthan gum is recommended for better structure and texture.

Confirm that the white chocolate bar, lemon extract, vanilla extract, powdered sugar, baking powder, and any optional white chocolate chips are certified gluten-free.

Use fresh lemons for the zest and juice, and wash them thoroughly before zesting.

Check labels on powdered sugar, baking powder, and chocolate products for gluten-containing additives or cross-contamination warnings.

Use clean mixing bowls, measuring cups, spatulas, baking pan, parchment paper, and cutting tools to prevent cross-contamination.

If preparing this recipe for someone with celiac disease or severe gluten sensitivity, use certified gluten-free ingredients and prepare the brownies in a gluten-free-safe kitchen environment.