Easy Lemon Brownie- Vegetarian, Gluten and Dairy Free

I often bake brownies for my family, but rarely for myself. As someone who avoids gluten and dairy, I’ve found that most recipes demand obscure or expensive ingredients. This one doesn’t. These lemon brownies are beautifully tangy, simple to make, and use pantry staples you likely already have. It’s quick enough to whip up on a busy weekday—and yes, they taste even better the next day.

 Ingredients

• 250g caster sugar
• Zest of 2 large lemons
• 170g dairy-free margarine (check the label; not all are vegetarian!)
• 2 whole eggs + 2 egg yolks
• 3 tablespoons lemon juice (plus extra for drizzling)
• 100g gluten-free flour
• 100g almond meal
• 2 teaspoon baking powder

Method

• Preheat oven to 180°C.
• Rub sugar and lemon zest together to release oils and intensify the flavor.
• Beat sugar and margarine until creamy and combined.
• Add eggs and yolks; beat until pale and increased in volume.
• Pour in lemon juice and give a quick mix.
• Gently fold in flour, almond meal, and baking powder.
• Spread batter into a lined brownie tin.
• Bake for 25 minutes or until a skewer comes out nearly clean.
• While still warm, slowly drizzle extra lemon juice over the top—enough to soak in but not pool. OR
• Sprinkle with icing sugar and lemon zest. 

Let cool. If possible, make a day ahead—they’re even better the next day.

Photo Below Lemon drizzle on the lemon brownie

• Helpful Tips
  Double-check the margarine: Some contain dairy or even beef fat. Look for labels marked “dairy-free” and “vegetarian.”
• No caster sugar? Blitz regular sugar briefly or beat longer with margarine to smooth it out.
• Want more sweetness? A simple lemon icing made from lemon juice and icing sugar adds a lovely glaze.
• Overcooked a little? No worries—drizzling with lemon juice helps soften the top, so if you're torn between under and over, choose over.

Photo Below Lemon Brownie is great for a picnic or afternoon tea at the beach. This photo was taken at Waihi Beach.