Rub the zest of two lemons into 250g of sugar.
Add two eggs, two egg yolks, 170g of melted butter, a bit of vanilla, and 45g or 3 tablespoons of lemon juice.
Whisk everything together.
Add 150g of gluten-free flour blend, ½ tsp of xanthan gum, and ¼ tsp of salt.
Whisk everything together into a smooth batter.
Bake the lemon brownies at 350F or 180C for 20 to 22 minutes.
Once cooled, top them with a super luscious lemony cream cheese icing.
Allow the icing to set before slicing and enjoying.
