I’ve developed this exceptional lemon brownie recipe that transforms the classic chocolate brownie concept into a bright, citrusy delight. These divine squares combine the dense, fudgy texture of a traditional brownie with vibrant lemon flavor, creating what I like to call “sunshine squares.” Using almond and coconut flour makes these treats gluten-free while adding a wonderfully nutty undertone that complements the citrus perfectly.
The Magic Behind Lemon Brownies
Traditional brownies are chocolate-based, but I’ve discovered that the same fudgy, dense texture can be achieved with bright lemon flavor. The combination of almond and coconut flour creates an incredibly tender crumb, while fresh lemon juice and zest provide that perfect balance of sweet and tart notes. The final touch – a glossy lemon glaze – adds an extra layer of citrus intensity that makes these treats absolutely irresistible.
Ingredients
For the Lemon Brownies:
- 1 cup (100g) almond flour
- ½ cup (60g) coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (120g) unsweetened applesauce
- ½ cup (120ml) maple syrup
- ¼ cup (60ml) melted coconut oil
- 2 large eggs, room temperature
- ¼ cup (60ml) fresh lemon juice
- Zest of 1 fresh lemon
For the Lemon Glaze:
- ½ cup (60g) powdered erythritol
- 2-3 tablespoons fresh lemon juice
- Extra lemon zest for garnish
Essential Equipment
- 8×8-inch (20×20 cm) baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Microplane or zester
- Citrus juicer
- Measuring cups and spoons
Detailed Instructions
1. Preparation Phase
I always start by preheating my oven to 350°F (175°C). This moderate temperature ensures even baking without drying out the edges. I line my baking pan with parchment paper, leaving overhang for easy removal.
2. Creating the Perfect Batter
- I begin with the dry ingredients, whisking together the almond flour, coconut flour, baking powder, and salt. This ensures even distribution of the leavening agents.
- In a separate bowl, I combine the wet ingredients:
- First, I whisk the applesauce and maple syrup until smooth
- Then, I add the melted coconut oil gradually while whisking
- Next come the eggs, one at a time, beating well after each addition
- Finally, I incorporate the fresh lemon juice and zest
- I combine wet and dry ingredients gradually, folding rather than stirring vigorously. This prevents the activation of gluten substitutes that could make the brownies tough.
3. Baking Process
- I pour the batter into my prepared pan, using a spatula to ensure it’s evenly distributed.
- These brownies need 20-25 minutes in the oven. I start checking at 20 minutes – the top should be lightly golden, and a toothpick should come out with a few moist crumbs.
4. The Perfect Glaze
- While the brownies cool completely, I prepare the glaze by whisking together powdered erythritol and lemon juice until smooth.
- The consistency should be pourable but thick enough to set – like heavy cream.
Pro Tips for Success
- Room temperature ingredients create a smoother batter
- Fresh lemon juice is non-negotiable – it makes a huge difference in flavor
- Zest lemons before juicing them
- Let brownies cool completely before glazing
- Store in an airtight container for optimal freshness
Storage Guidelines
- Room temperature: 2-3 days
- Refrigerated: Up to 1 week
- Frozen (unglazed): Up to 3 months
Nutritional Information
Per serving (1/9th of recipe):
- Calories: 150
- Protein: 4g
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 8g
- Fat: 9g
- Sodium: 89mg
Troubleshooting Common Issues
If your brownies are:
- Too dense: Check your baking powder’s freshness
- Too dry: Reduce baking time by 2-3 minutes
- Not lemony enough: Add extra zest to both brownies and glaze
Variations
I’ve successfully tested these modifications:
- Add poppy seeds for a traditional lemon-poppy combination
- Include lavender for a sophisticated flavor profile
- Use orange instead of lemon for a different citrus experience
- Add vanilla extract for depth of flavor
These lemon brownies represent the perfect balance between indulgence and wholesome ingredients, proving that healthy alternatives can be just as satisfying as traditional desserts. The combination of almond and coconut flour creates a tender, melt-in-your-mouth texture that’s simply irresistible.
