So…..back on Becky Bakes, I have a recipe for Lemon Brownies that people went crazy for. And for good reason, they are delicious! Naturally, I needed to create a fun new version of the classic. One really can’t go wrong with snickerdoodle. Or brown butter. Or brownie. Aaaaaaand, these also happen to be gluten-free my friends! Really! You know when you have a pan of something really delicious in the kitchen, and then every time you walk by the kitchen you cut yourself one-little-tiny-piece because you know when it’s one-little-tiny-piece it doesn’t calorically count. But then, all of the sudden the pan is entirely gone and you wonder where they all went. Yeah, that.
Just like their lemon counterparts these are a little hard to describe. Let’s just say that the texture of a fudgey brownie met and fell head-over-heels-in-love with the tantalizing flavors of brown butter and cinnamon. You’ll just have to try them and see for yourself. And then come back and tell me that you had more restraint than I did. Dare ya!
- 1½ cups gluten-free flour blend (I used Namaste Perfect Flour Blend)
- 1 cup brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 10 tablespoons butter, melted & slightly cooled
- 3 large eggs
- 1 14 oz. can sweetened condensed milk
- 1 teaspoon vanilla extract
- Preheat the oven to 350ºF. Butter a 9 x 13 inch baking dish.
- In a large bowl, stir together the flour, sugar, cinnamon, and salt.
- In a separate bowl, whisk together the melted butter, sweetened condensed milk, eggs, and vanilla.
- Mix the butter mixture into the flour mixture until well combined.
- Spread the batter into the prepared baking dish and bake for 25-35 minutes until set and just golden brown. A toothpick inserted in the center should come out mostly clean.
- Let the bars cool slightly in the pan before glazing.
- For Glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons melted butter, 2 tablespoons milk, 1 teaspoon cinnamon, and 1 teaspoon vanilla.
- Pour over the brownies and cool before serving.