Name: Lemon & White Chocolate Brownies (GF)
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 50 min
Yield: 12
Cuisine: Baking
Ingredients: 250g white chocolate + 50g for decorating (callets or chopped into small pieces); 200g unsalted butter, cut into small chunks; 3 large eggs; 200g caster sugar; 3 lemons; 170g gluten free plain flour ( I used FREEE by Doves Farm); Pinch of salt

Lemon & White Chocolate Brownies (GF)

Jump to Recipe

Inspired by a reader request, I set about creating some gluten free lemon and white chocolate brownies – the results…sensational! A beautiful marriage of flavours, creamy white chocolate and zesty lemon, in fudgy brownie form. The perfect weekend bake.

I hadn’t realised how well lemon and white chocolate would work together until I tried it, and now I am hooked. In these brownies the flavours are really nicely balanced, so you both creamy sweet white chocolate with a bright zingy lemon hit.

They are topped with an easy white chocolate lemon ganache, with only takes seconds to make in the microwave, and finishes the brownies off perfectly.

I am a big fudgy brownie fan, so these brownies have a proper fudgy centre. However, if you prefer a cakier brownie, you’ll see I’ve noted how much long to bake them for in the method.

gluten free lemon and white chocolate brownies

How Long Will These Lemon & White Chocolate Brownies Keep?

If you manage to resist gobbling them up straight away, I find they keep really well for a few days in an airtight container. Their fudgy centres means these lemon and white chocolate brownies don’t dry out as quickly as other gluten free cake.

What Chocolate Did You Use?

I used Callebaut White Chocolate Callets, which are gorgeous and perfect for cooking. If you use another variety, try to use a cooking chocolate and a good quality one if possible. Particularly when it comes to making the ganache for the topping.

Whichever variety you use, please check the ingredients and back of packet for any gluten-containing ingredients or may contain warnings. It’s surprising how many varieties of cooking chocolate are off limit for coeliacs!

For one you can buy in the supermarket, the Dr Oetker White Chocolate was safe at the time of writing and I’ve tried and tested in for this recipe.

recipe for lemon and white chocolate brownies

Embrace the Wobbly Centre

When you take the brownies out of the oven, your initial instinct will tell you they aren’t cooked, but trust me you want that wobbly centre. Wobbly centre = fudgy brownies once cooled. If you allow the brownie to bake through it will be much more cake like (although still delicious).

You are aiming for just the centre square to have a wobble, just under half the brownie. The edges and sides should be well baked, to ensure the brownies have cooked enough to set.

If you find your brownies are too squidgy when you come to cut them, chill them really well in the fridge and they should firm up nicely.

lemon and white chocolate brownies recipe

Gluten Free Lemon & White Chocolate Brownies

This recipe makes 12 medium-sized brownies – you can cut them larger or smaller if you prefer. Below you’ll find the full recipe, with some method pictures to help guide you through.

Any questions while you are making it, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com. I’ll get back to you as soon as I can.

If you enjoy these gluten free brownies, please do leave a review on the recipe card below. It makes a world of difference to me :). And you can also share photos of your home creations in my Cooking Club on Facebook.

Thanks so much! Laura xxx

Makes 12 brownies

Lemon & White Chocolate Brownies (GF)

Prep Time: 15 minutes

Cook Time: 35 minutes

Additional Time: 1 hour

Total Time: 1 hour 50 minutes

A rather dreamy flavour combination of creamy white chocolate and zingy lemon, embodied by one seriously fudgy trayful of brownies. Yum!

Ingredients

250g white chocolate + 50g for decorating (callets or chopped into small pieces)
200g unsalted butter, cut into small chunks
3 large eggs
200g caster sugar
3 lemons
170g gluten free plain flour ( I used FREEE by Doves Farm)
Pinch of salt

Instructions

Place 250g white chocolate into a microwave proof medium-sized bowl, with the unsalted butter. Microwave for 30 seconds, leave to stand for 30 seconds then stir, then repeat a second and third time or until the chocolate and butter have melted - do not overheat or you risk splitting the chocolate/getting a very messy microwave! Stir vigourously with a fork or small whisk to combine.

Grease and line a 20cm square baking tin with non-stick baking paper. Preheat the oven to 170C (fan).

Crack the eggs into a large mixing bowl, then sift in the caster sugar. Then add the zest of the 3 lemons. Mix with a fork or wooden spoon until well-combined.

Pour the chocolate mixture (which should have cooled slightly by now - warm is okay but ensure it's not really hot, as this may curdle the eggs) into the bowl with the eggs, sugar and lemon zest. Mix immediately until you have a thick batter.

Finally add the pinch of salt and sift in the gluten free plain flour. Mix really well until the flour has been incorporated into the brownie batter.

Now pour the brownie batter into the prepared baking tin, then bake on the middle shelf of the oven for 35 minutes. The brownie will largely baked, but with a really wobbly section in the centre when you take it out of the oven - this is exactly how you want it to be for a fudgy centre. If you prefer cakier brownies, bake for an extra 5 minutes.

As we are making a fudgy brownie, you will need it to cool fully before cutting else it may be soft and runny in the middle. You can either leave it at room temperature or, if you are in a hurry, pop it in the fridge as soon as it has stopped being hot to speed up the cooling.

Once the brownies have completely cooled, carefully lift the entire brownie square out of the tin (I lift the sides of the baking paper to transfer them), and onto a chopping board.

Now to make a lemon and white chocolate ganache to drizzle over the brownies. Add the remaining 50g white chocolate to a small microwaveable bowl and squeeze over 10ml lemon juice (the remaining lemons can be stored in the fridge and used for salad dressings/other recipes). Microwave for 10 seconds, leave to sit for 30 seconds then stir - if still thick, microwave for a few seconds (10 seconds max) and stir again until smooth and glossy. Don't overheat as it will split.

Pour the ganache into a small piping bag or use a spoon to drizzle it over the brownies. Pop in the fridge for 15 minutes to set, then slice into 12 brownies and enjoy!

baked lemon and white chocolate brownies with ganache

sliced lemon and white chocolate brownies

I hope you love these gluten free lemon and white chocolate brownies! I’ve lots of other lovely gluten free brownie recipes too, which you can explore here. For more tasty bakes and dinner ideas, why not check out some of my other recipes white you are here: