For the bars
3/4 cup (105 g) all purpose gluten free flour blend (I used my basic gum-free blend)

1/4 teaspoon xanthan gum (omit if your blend already contains it)

2 tablespoons (18 g) cornstarch

3 tablespoons (18 g) finely ground nonfat dry milk (can replace 1:1 with extra flour blend but your brownies will be a bit denser)

1/4 teaspoon baking powder

1/4 teaspoon kosher salt

1/4 cup (50 g) granulated sugar

1 tablespoon finely grated lemon zest (from 1 lemon)

2 tablespoons freshly-squeezed lemon juice (from 1 large lemon)

3 egg whites (75 g) + 1 whole egg (50 grams, weighed out of shell) at room temperature, beaten

4 tablespoons (56 g) unsalted butter, at room temperature

For the glaze
1/3 cup (40 g) confectioners’ sugar

2 teaspoons finely grated lemon zest (from 1 small lemon)

1 to 2 teaspoons freshly-squeezed lemon juice


  • Make the batter for the bars. Preheat your oven to 325°F. Grease or line an 8-inch square baking pan and set it aside. In a large bowl, place the flour, xanthan gum, cornstarch, nonfat dry milk, baking powder, salt and granulated sugar, and whisk to combine well. Add the lemon zest, and whisk to combine and break up any clumps in the lemon zest. Create a well in the center of the dry ingredients and add the lemon juice, beaten egg whites and egg and butter, mixing to combine after each addition. Scrape the batter into the prepared pan and spread into an even layer with a wet spatula.
  • Bake. Place in the center of the preheated oven and bake until the top springs back when pressed lightly on top and a toothpick inserted in the center comes out with a few moist crumbs attached, about 20 minutes. Do not overbake. Remove the pan from the oven and allow the bars to cool in the pan for 10 minutes before turning out on a wire rack to cool completely.
  • Make the glaze and glaze the bars. In a medium-size bowl, place the confectioners’ sugar and the lemon zest. Whisk to combine and break up any clumps in the lemon zest. Add 1 teaspoon of lemon juice, and mix well, until a thick paste forms. Add more lemon juice by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon very slowly, in a very thick but pourable glaze. Pour the glaze over the top of the cooled bars and spread into a thin, even layer with a small offset spatula or a butter knife. Allow the glaze to set before slicing into 10 bars. Serve at room temperature.
  • Nutrition Information for 9 bars:
    Weight Watchers PointsPlus Value: 4
    Total Fat: 5.7 g; Total Carbs: 24.5 g; Protein 3.1 gNutrition Information for 12 bars:
    Weight Watchers PointsPlus Value: 3
    Total Fat: 4.3 g; Total Carbs: 18.5 g; Protein 2.3 g
  • Adapted from the Gluten Free “Weight Watchers” Chocolate Brownies from page 159 of Gluten Free Classic Snacks and Mel’s Kitchen Cafe’s Lemon Brownies.
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