Sunny Low-FODMAP Lemonies (Lemon Brownies/Blondies); Gluten-free

I first read about Lemonies or ‘lemon brownies/blondies’ a few weeks ago and I couldn’t stop thinking about them!  What a great idea for my blog.  Simpler to make than a low-FODMAP Lemon Bar, but with the soft texture of a brownie, these sounded like heaven for a lemon fan like me.

These low-FODMAP Lemonies are moist, light and completely addictive. More of a ‘cake’ brownie than a ‘fudgy’ brownie, the sweet tartness of fresh lemon fits them perfectly!

Nothing beats the simplicity of a dessert bar, with easy clean up from one pan, but the flavor of a fancier recipe.  You are going to put these low-FODMAP Lemonies on your favorites page for sure 🙂

You may also love my:

• Low-FODMAP Lemon Blueberry Buttermilk Bundt Cake
• Low-FODMAP Key Lime Cheesecake Bars
• Low-FODMAP Lemon Poppyseed Layer Cake
• Low-FODMAP Blondies
• Low-FODMAP Lemon Cookies with Lemon Buttercream
• Low-FODMAP Happy Baking Fudgy Brownies

Or check out over 400 more low-FODMAP recipes on the blog! IBS-friendly.

Be healthy and happy,
Rachel Pauls, MD

P.S. Did you know that I have a cookbook?! It’s the BEST!

That’s right!  Order NOW on Amazon or click this link to learn more!!

Sunny Low-FODMAP Lemonies (Lemon Brownies or Blondies); Gluten-free

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients

Serves 16

Prep time: 10 min

Bake time: 25-30 min

Total time: 35-40 min

Bake: 350 F

Equipment: 8 by 8 inch square pan, Baking spray, parchment for lining pan

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 3/4 cup, all purpose low-FODMAP, gluten-free flour
• 1/4 tsp xanthan gum (if not added to your flour choice- I prefer flour blends that do not have this added, as each recipe will need adjustments to ensure the best texture)
• 1/2 teaspoon baking powder
• 2 tablespoons lemon zest (fresh)
• 2 tablespoons lemon juice (fresh)
  • 1-2 medium lemons should provide enough juice and zest for this whole recipe including the glaze
  • Do not substitute concentrates as the flavor will not be correct and these have not been tested for FODMAP levels
• 1/4 teaspoon salt
• 1/2 teaspoon lemon extract
• For glaze:
  • 3 tablespoons lemon juice (fresh)
  • 2 teaspoons lemon zest for garnish (optional)
  • 1 cup confectioner’s (icing) sugar
• Baking spray for greasing

Directions:

• Preheat the oven to 350 degrees°F and place rack in center of oven
• Grease an 8×8-inch baking dish with baking spray, shortening or butter and set aside (I like to use my low-FODMAP Magical Cake Pan Release Paste)
  • If desired, line pan with parchment to ease removal
• Zest then juice 1-2 lemons and set aside
• In the bowl of an electric mixture fitted with the paddle attachment, beat the low-FODMAP butter and sugar on high until well combined
• Lower speed to medium-high and add eggs one at a time, mixing after each addition, then the lemon juice and zest slowly
  • Scrape bowl as necessary
• Slowly add the low-FODMAP flour, baking powder, salt, xanthan gum and salt and mix until combined
• Add lemon extract and mix (adjust to your taste if you prefer a stronger lemon flavor)
• Spread into your prepared baking pan and bake for 25 to 30 mins
  • As ovens vary, watch carefully and begin checking about 5 minutes earlier than end time
  • Edges should be lightly gold and a tester should come out clean in the middle
  • Leave in pan to cool on a wire rack
• Allow to cool completely before glazing
• While baking or cooling, prepare the low-FODMAP lemon glaze:
• In a small bowl, place confectioner’s sugar and whisk with lemon juice until desired consistency
• Spread the glaze over the cooled lemon brownies, sprinkle remaining 2 tsp zest over top as garnish
• Refrigerate until serving