Lemon Brownies

Contributed by our good friend Natalie. Check out this recipe and many others on her blog at: nataliewaybakes.com


1 cup Namaste Perfect Flour Blend
1 tsp. baking powder
3/4 cup sugar
2 tbsp. lemon zest
3 tbsp. fresh lemon juice
1 tsp. vanilla
1 stick Earth Balance Butter (softened NOT melted = 1/2 cup)
1 egg
1 egg yolk

Lemon Brownie Glaze

2 Tbsp. butter or Earth Balance Butter
2 Tbsp. corn syrup
1-1/2 Tbsp. fresh lemon juice
1/2 tsp. vanilla
pinch of salt
3-1/2 cups powdered sugar
2 Tbsp. coconut milk


  1. Preheat oven to 350°F. Grease and line a 8 x 8 or 9 x 9 square inch baking pan with parchment paper.
  2. In a medium bowl combine flour and baking powder, then set aside.
  3. In a large bowl add butter, microwave cold butter until softened, this shouldn’t take longer than 20 to 30 seconds. Do NOT melt butter, this will change the consistency and the recipe may not turn out. Once butter is soft… add sugar, lemon zest, lemon juice, vanilla, and blend until combined. Add egg, egg yolk, and blend again. Now add flour mixture to wet ingredients and mix in until thoroughly combined. Pour into prepared square baking pan and bake for 20 minutes. Let cool completely before adding the glaze.
  4. Lemon Brownie Glaze: In a large microwave safe bowl add butter and corn syrup. Microwave for 20 to 30 seconds just until butter is melted. Add lemon juice, vanilla, salt, and coconut milk. Mix until combined. Add in powdered sugar in cup increments. Blend until smooth consistency.
  5. Pour over gluten- free lemon brownies and let set. (I like to let it sit overnight for a more dense, fudgy texture or just chill it for 20 to 30 minutes before slicing to allow it to set.)
  6. Slice and enjoy 🙂