Gather Your Ingredients

I’m telling you, I’ve never fallen harder for a rice krispies treat recipe! And you want to know how many ingredients it takes to create all this no-bake magic? FIVE. Just five ingredients! Let’s take a look…

Can I Use Dairy-Free Butter Instead? No, not if you want it to brown. Butter browns when the milk solids caramelize. This isn’t possible with dairy-free butter sticks (like Earth Balance), vegan butter, or butter substitute (like margarine), since they don’t have milk solids to give the butter its caramelized flavor.

How To Make Brown Butter Rice Krispie Treats, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prepare Your Pan. Line an 8×8” baking pan with parchment paper. I like to leave some parchment hanging over the sides to use as handle later. It makes lifting the treats out of the pan super easy!
2. Measure & Set Aside Your Rice Krispies Cereal. Add your gluten-free crisp rice cereal to a large bowl (the largest mixing bowl you have!). Set aside close by, so its within easy reach when your marshmallow mixture is ready.
3. First, Brown The Butter. Add butter to a medium or large pot. Melt butter over medium heat, whisking or stirring nearly constantly while the butter melts, until the butter is fully melted and begins to bubble. Continue cooking the butter over medium heat (you’ll hear it popping and bubbling) to let it caramelize and brown. After 6-8 minutes or so, the butter will begin to foam and bubble as the popping slows down. When the butter looks deeply golden, smells caramel-y and sweet and you can see that the butter solids are starting to brown, reduce the heat to the lowest possible setting. (The butter will continue to cook and brown on the stovetop, so it’s better to stop a minute early than a minute too late!)
4. Immediately Mix In The Marshmallows & Vanilla. As soon as your butter is browned, reduce the heat to LOW and immediately add your marshmallows.
5. Whisk briskly, adding the vanilla extract and a small pinch of salt. Continue to whisk briskly on low heat until the marshmallows are completely melted and the mixture is smooth. (It will be flecked with the brown bits from the butter-this is fine!)
6. Pour Marshmallow Mixture Over Crisp Rice Cereal. As soon as the marshmallow mixture is smooth, pour it over your Rice Krispies and stir to combine. This will be a very gooey process, but do your best to work quickly to coat the cereal evenly. (The marshmallow mixture starts to set as soon as you pull it off the heat.)
7. Gently Press Down Into Your Baking Pan. Quickly transfer the rice krispie treats mixture to your prepared pan. To keep a light, gooey texture, use a gentle hand or a light touch when patting the brown butter Rice Krispies mixture into the pan. I recommend a flexible spatula or your fingertips. (Dip your fingertips in a little water or lightly mist your spatula with spray oil to keep the gooey marshmallow mixture from sticking to you!)
8. Finish With Flaky Sea Salt. Lastly, finish by sprinkling some flaky sea salt over the top of your gluten-free Rice Krispies treats.
9. Let Them Set At Least 15-30 Minutes Before Slicing. If you try to cut them right away, they’ll be too gooey. Also, pro tip: serrated knives work best for slicing rice krispies treats. They don’t crush the cereal as much, which makes for beautiful, even squares!

FAQ + Tricks For The Best Brown Butter Rice Krispie Treats

Make Sure You’re Using Gluten-Free Rice Krispies! In case you skipped to the bottom (I get it!), do NOT use Rice Krispies brand cereal if you’re gluten-free or baking for someone who is. It is NOT gluten-free. Instead, use one of these gluten-free crisp rice cereal brands.

Prep Your Ingredients In Advance! You’ll need to work quickly, so make sure you have everything ready and measured before starting on this recipe. Fishing around for a measuring cup or stepping away from the butter to get your baking pan out can mean the difference between brown butter & burned butter or soft, gooey rice krispies treats and dry ones!

Use Gentle Pressure To Pat Them Down. To keep a light, gooey texture, use a gentle hand or a light touch when patting the cereal mixture into the baking dish. I recommend a flexible spatula or your fingertips. (Dip your fingertips in a little water or lightly mist your spatula with spray oil to keep the gooey marshmallow mixture from sticking to you!)

How To Store Brown Butter Rice Krispies Treats. These brown butter gluten-free Rice Krispies treats will keep covered at room temperature 2-3 days. After that, they’ll continue to dry out. If you want them to stay especially fresh, wrap each square individually in plastic wrap and store the wrapped squares in an airtight container or bag. You can often prolong their shelf life this way!

More Rice Krispie Treats Recipes To Try

Gluten-Free Scotcheroos

Gluten-Free M&M Rice Krispie Treats

Gluten-Free Strawberry Rice Krispie Treats

Gluten-Free Peanut Butter Rice Krispie Treats

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Gluten-Free Brown Butter Rice Krispie Treats

You only need 5 ingredients to make these easy no-bake Gluten-Free Brown Butter Rice Krispies Treats, and the flavor is going to change your life. In every bite, you'll get toasty, nutty, caramel-like flavor from the brown butter, along with gooey marshmallow, a kiss of vanilla, and a hint of flaky salt. They're a step above classic rice krispie treats, and sure to please wherever you bring them!

Course Dessert

Cuisine American

Diet Gluten Free

Keyword brown butter rice krispies treats, gluten-free brown butter rice krispies treats, gluten-free browned butter rice krispies treats, gluten-free rice krispies treats

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 9 -16 squares

Author Emily Dixon, Sweets & Thank You

Ingredients

• 5 cups gluten-free crisp rice cereal*
• ½ cup 1 stick/4 oz. butter, cut into cubes
• 10 oz. mini marshmallows
• 1 tsp. vanilla extract
• ¼ tsp. flaky sea salt like Maldon

Instructions

• Prepare Your Pan. Line an 8×8” baking pan with parchment. I like to leave some parchment hanging over the sides to use as handle later. It makes lifting the treats out of the pan super easy!
• Measure & Set Aside Your Rice Krispies Cereal. Add your gluten-free crisp rice cereal to the largest mixing bowl you have. Set aside close by, so its within easy reach when your marshmallow mixture is ready.
• First, Brown The Butter. Add butter to a medium or large saucepan. Melt over medium heat, whisking or stirring nearly constantly until the butter is fully melted and begins to bubble. Continue cooking the butter over medium heat (you’ll hear it popping and bubbling) to let it caramelize and brown. After 6-8 minutes or so, the butter will begin to foam and bubble. When the butter looks deeply golden, smells caramel-y and sweet and you can see that the butter solids are starting to brown, reduce the heat to the lowest possible setting. (The butter will continue to cook and brown on the stovetop, so it’s better to stop a minute early than a minute too late!) 
• Immediately Mix In The Marshmallows & Vanilla. As soon as your butter is browned, reduce the heat to LOW and immediately add your marshmallows and vanilla extract. Whisk briskly until the marshmallows are completely melted and the mixture is smooth.
• Pour Marshmallow Mixture Over Crisp Rice Cereal. As soon as the marshmallow mixture is smooth, pour it over your Rice Krispies and stir to combine. This will be a very gooey process, but do your best to work quickly to coat the cereal evenly. (The marshmallow mixture starts to set as soon as you pull it off the heat.)
• Gently Press Down Into Your Baking Pan. Quickly transfer the rice krispies mixture into an even layer in your prepared baking dish. To keep a light, gooey texture, use a gentle hand or a light touch when patting the brown butter Rice Krispies mixture into the pan. I recommend a flexible spatula or your fingertips. (Dip your fingertips in a little water or lightly mist your spatula with spray oil to keep the gooey marshmallow mixture from sticking to you!)
• Finish With Flaky Sea Salt. Lastly, finish by sprinkling some flaky sea salt over the top of your gluten-free Rice Krispies treats.
• Let Them Set At Least 15-30 Minutes Before Slicing. If you try to cut them right away, they’ll be too gooey. (A serrated knife tends to work best for slicing rice krispies treats–it won’t crush the cereal as much!)

Video

Notes

• Gluten-Free Crisp Rice Cereal. We like ALDI Millville, One Degree, or Nature’s Path brands. Do NOT use Rice Krispies brand, as it’s not gluten-free. Be sure to read your ingredient label to make sure there are no wheat, barley, rye, or malt ingredients, as these aren’t safe for gluten intolerance or celiac disease. 

Gluten-Free Desserts For a BBQ

Let’s get to the recipes! These gluten-free desserts are perfect for a summer cookout. In no particular order, we recommend…

1

Gluten-Free Texas Sheet Cake

This easy gluten-free cake is PERFECT for a big family gathering, since it easily feeds a crowd and NO ONE will guess it's gluten-free. It's easy to make and transports well, so it's a great dessert to bring along with you.

Get The Recipe

2

Gluten-Free Key Lime Pie Bars

Cool, creamy, and full of fresh citrus flavor, these gluten-free key lime pie bars are a light, lovely dessert for summer. They can be made a day ahead of time, if needed, which makes them a great recipe for getting ahead. Keep them in the fridge until just before serving for best results!

Get The Recipe

3

Gluten-Free Peaches & Cream Pie

Peach season is one of the BEST parts of summer, and this light gluten-free peach pie is a great way to celebrate! It's a perfect pairing after a hearty cookout meal.

Get The Recipe

4

Gluten-Free Banana Pudding

A gluten-free version of the famous banana pudding from Magnolia Bakery! This old-fashioned dessert hits just right at a summer bbq. Made with fresh bananas, fluffy vanilla pudding, and gluten-free vanilla wafer cookies, it's got all the nostalgic flavor you love, simply made gluten-free.

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5

Gluten-Free Cookie Ice Cream Sandwiches

Thin, crispy gluten-free chocolate chip cookies make these ice cream sandwiches better than anything you'll buy at the store. Make them the day before to make things easy on the day of your BBQ!

Get The Recipe

6

Gluten-Free 4th of July Chex Mix

This sweet, salty, crispy, crunchy snack mix DISAPPEARS any time there's a group around, so it's the perfect treat to set out when you have guests. It's easy, can be made in advance, and easily scales up if you've got a big group coming over!

Get The Recipe

Gather Your Ingredients

Here’s what you’ll need to make the best peach ice cream (no eggs required!)

Our Favorite Ice Cream Maker

We’ve owned this Cuisinart ice cream maker for years and it’s still going strong. This top-rated machine takes up less space than some other models, and is large enough for most homemade ice cream recipes!

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How To Make Peach Ice Cream, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Chill Your Ice Cream Bowl In Advance. If your ice cream maker has a chiller bowl, make sure to freeze it at LEAST 24-48 hours in advance so it’s cold enough to churn the ice cream properly.
2. Blend The Base. Add peaches, heavy cream, whole milk, sugar, corn syrup, vanilla extract, 1/8 teaspoon almond extract, and the salt to a blender. Puree until the peach mixture is completely smooth. Taste and mix in an additional 1/8 teaspoon almond extract, if desired.
3. Chill The Ice Cream Base in the fridge at least 2-3 hours, or until it’s VERY cold. (Don’t skip this step or your ice cream will not churn properly.
4. Churn The Ice Cream. Give the chilled ice cream base a good stir to make sure everything is evenly blended. Then, churn ice cream according to your manufacturer’s instructions. (For me, this takes 20-30 minutes.) At this point the ice cream will have a soft-serve texture.
5. Freeze Ice Cream. For a firmer, scoop-able set, transfer the ice cream to a freezer-safe container and freeze at least 2-3 hours (up to 8 hours or overnight).
6. Scoop, Serve & Store. Enjoy scoops in bowls or on cones and store leftover ice cream in the freezer up to 2 weeks.

FAQ + Tricks For The Best Peach Ice Cream

Can I Add Fresh Peaches To The Ice Cream? We tested it, and even when they’re VERY finely diced, the peaches freeze very hard and can be difficult to scoop or bite through. Homemade peach freezer jam can be swirled through the ice cream, though, since sugar helps keep the peaches softer in the freezer!

Extras To Try. Chopped peaches can get VERY hard in the freezer (even if they’re diced into small pieces!), but you can serve this ice cream with fresh peach slices or chopped peaches for garnish! Or, try adding crumbled meringues, bits of graham cracker, etc. to the ice cream base before freezing

Can I Use Frozen Peaches or Canned Peaches For Peach Ice Cream? If you’re using frozen peaches, you’ll need to thaw them before making the ice cream base so they blend properly. They should work flavor-wise, so long as you use good-quality frozen peaches! I don’t love the flavor of canned peaches for this recipe and don’t recommend them here.

Can I Make This Without an Ice Cream Maker? Our recipe is specifically for use with ice cream makers. I recommend a no-churn peach ice cream recipe if you don’t have one!

More Ice Cream Treats To Try

Gluten-Free Cookies & Cream Ice Cream

Lemon Ice Cream (With Lemon Curd Swirl!)

Candy Cane Peppermint Ice Cream

Gluten-Free “Fried” Ice Cream

Print

Homemade Peach Ice Cream

Peaches & cream in ice cream form! This fresh peach ice cream is the PERFECT summer dessert.

Course Dessert

Cuisine American

Diet Gluten Free

Keyword homemade ice cream, peach

Prep Time 35 minutes minutes

Chill & Freeze Time 5 hours hours

Total Time 5 hours hours 35 minutes minutes

Servings 1.5 quarts ice cream

Author Emily Dixon, Sweets & Thank You

Equipment

• Ice Cream Maker, at least 1.5 quart capacity (Freeze the bowl at least 24-48 hours in advance, as needed!)

Ingredients

• 1 heaping cup Fresh Peaches, sliced or diced
• 1 ½ cups Heavy Whipping Cream
• 1 cup Whole Milk
• ¾ cup Granulated Sugar (150 grams)
• 2 Tablespoons Light Corn Syrup (to prevent ice crystals)
• ½ teaspoon Vanilla Extract
• 1/8-1/4 teaspoon Almond Extract
• ⅛ teaspoon Kosher Salt

Instructions

• Chill Your Ice Cream Bowl In Advance. If your ice cream maker has a chiller bowl, make sure to freeze it at LEAST 24-48 hours in advance so it's cold enough to churn the ice cream properly.
• Blend The Base. Add peaches, heavy cream, whole milk, sugar, corn syrup, vanilla extract, 1/8 teaspoon almond extract, and the salt to a blender. Puree until completely smooth. Taste and mix in an additional 1/8 teaspoon almond extract, if desired.
• Chill The Ice Cream Base in the fridge at least 2-3 hours, or until it's VERY cold. (Don't skip this step or your ice cream will not churn properly.)
• Churn The Ice Cream. Give the chilled ice cream base a good stir to make sure everything is evenly blended. Then, churn ice cream according to your manufacturer's directions. (For me, this takes 25-30 minutes.) At this point the ice cream will have a soft-serve texture.
• Freeze Ice Cream. For a firmer, scoop-able set, transfer the ice cream to a freezer-safe container and freeze at least 2-3 hours (up to 8 hours or overnight).
• Scoop, Serve & Store. Enjoy scoops in bowls or on cones and store leftover ice cream in the freezer up to 2 weeks.

Video

Notes

• Chill, Chill, Chill! To make sure the ice cream churns properly, make sure you chill the ice cream maker bowl at LEAST 24-48 hrs. in advance, and chill the ice cream base at least 2-3 hours. 
• Extras To Try. Chopped peaches can get VERY hard in the freezer (even if they’re diced into small pieces!), but you can serve this ice cream with fresh sliced or chopped peaches for garnish! Or, try adding crumbled meringues, bits of graham cracker, etc. to the ice cream base before freezing. 

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Gather Your Ingredients

If you’ve made our raspberry lemonade recipe or peach lemonade recipe, you’ll know that homemade lemonade is made from surprisingly few ingredients, and that’s true for this watermelon lemonade recipe, too! Let’s take a look:

How To Make Watermelon Lemonade, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prep The Simple Syrup. In a small saucepan, heat the sugar with 1 cup of water over medium-high heat until the sugar has totally dissolved. Set the syrup aside to cool slightly while you gather your other ingredients.
2. Make The Watermelon Juice. Add watermelon cubes to a blender and puree until it’s as smooth as possible. Strain the watermelon juice through a fine mesh sieve to strain out any seeds or pulp.
3. Combine. Pour the strained watermelon juice into a large pitcher and add lemon juice, simple syrup, and 4 cups cold water. Stir to combine well. At this point, you can chill the watermelon lemonade in the fridge until you’re ready to serve it.
4. Finish. Right before serving, add 3-4 cups ice cubes to the pitcher and garnish with lemon slices, watermelon balls or watermelon slices, and fresh mint leaves, as desired. Serve with plenty of ice!
5. Store leftover lemonade in the fridge 3-4 days.

FAQ + Tricks For The Best Watermelon Lemonade

Try A Twist! Instead of regular simple syrup, use mint simple syrup to make watermelon mint lemonade! Or, add 1-2 cups of fresh berries to the blender with the watermelon for a berry watermelon twist.

Your Watermelon Makes a Difference! Remember that the sweeter and better-tasting your watermelon is, the better tasting your watermelon lemonade will be. It’s worth it to wait till you have a good watermelon.

Can I Use a Sugar Substitute? Probably, though I haven’t tested it myself. Look for a simple syrup recipe that matches the sweetener you want to use (like stevia simple syrup or monkfruit simple syrup).

More Homemade Lemonade Recipes To Try

Easy Raspberry Lemonade

Fresh Peach Lemonade

Classic Homemade Lemonade

Homemade Cherry Limeade

Print

Watermelon Lemonade

Made from just 4 simple ingredients, this refreshing watermelon lemonade recipe is a great way to cool off on a hot summer day! It's bright, delicious, and the perfect easy drink for a BBQ.

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Watermelon Lemonade

• 6 cups Fresh Watermelon Cubes
• 1 ½ cups Fresh Lemon Juice
• 5 cups Cold Water – Divided
• 1 cup Granulated Sugar (200 grams)
• 3-4 cups Ice Cubes

Optional Garnish:

• Watermelon Slices or Watermelon Balls
• Lemon Slices
• Fresh Mint Leaves

Instructions

• Prep The Simple Syrup. In a small saucepan, heat the sugar with 1 cup of water over medium-high heat until the sugar has totally dissolved. Set the syrup aside to cool slightly while you gather your other ingredients.
• Make The Watermelon Juice. Add watermelon cubes to a blender and puree until it's as smooth as possible. Strain the watermelon juice through a fine mesh sieve to strain out any seeds or pulp.
• Combine. Pour the strained watermelon juice into a large pitcher and add lemon juice, simple syrup, and 4 cups cold water. Stir to combine well. At this point, you can chill the watermelon lemonade in the fridge until you're ready to serve it.
• Finish. Right before serving, add 3-4 cups ice cubes to the pitcher and garnish with lemon slices, watermelon balls or watermelon slices, and fresh mint leaves, as desired. Serve with plenty of ice!
• Store leftover lemonade in the fridge 3-4 days.

Video

Notes

• Try A Twist! Instead of regular simple syrup, use mint simple syrup to make watermelon mint lemonade! Or, add 1-2 cups of fresh berries to the blender with the watermelon for a berry watermelon twist.

Gather Your Ingredients

If you’ve made our Strawberry Freezer Jam, Raspberry Freezer Jam, or Peach Freezer Jam recipes, you’ll notice a very familiar list of ingredients. Here’s what you’ll need for this easy recipe:

How To Make Blackberry Freezer Jam, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prep Your Station. Before you start, make sure you have very clean jars and lids, a funnel, a ladle (or clean measuring cup for scooping), and all your ingredients ready to go. This recipe depends on timing, and moves quickly once you get started.
2. Make Sure You Have The Right Pectin. This recipe will ONLY work with a low sugar pectin. We recommend Sure Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes (pink box).
3. Mash, Strain & Measure The Blackberries. Next, use a potato masher (best) or fork to crush the blackberries in a large bowl. If desired, press about 1/3 of the mashed fruit through a fine-mesh sieve to remove the seeds and pulp. Measure the mashed blackberries to make sure you have EXACTLY 4 cups. (No more, no less.)
4. Boil The Pectin Mixture. In a large saucepan, combine sugar, low sugar pectin, and water. Bring the mixture to a boil over medium high heat, stirring constantly until the mixture comes to a boil, with bubbles all across the surface. Boil 1 minute (use a timer!) then remove from the heat.
5. Stir In The Mashed Blackberries. Add the crushed berries (and lemon juice, if using) to the saucepan and stir thoroughly for another full minute (set a timer!) to fully incorporate the pectin mixture and blackberry mixture. Make sure to mix well, so the jam sets up evenly! 
6. Scoop Into Jars & Set. As soon as possible, scoop the jam into the clean jars, leaving 1/2-inch of space at the top for the jam to expand in the freezer. Wipe the rims of the jars and cover with clean lids.
7. Set 24 Hours, Then Chill or Freeze. Let the jam rest at room temperature for 24 hours. Try not to jiggle or jostle the jars during this time. Just let them set! After 24 hours, transfer the jars to the freezer for up to 1 year, or the fridge for up to 3 weeks. Thaw frozen jam in the refrigerator before using and use within 3 weeks once opened.

FAQ + Tricks For The Best Blackberry Freezer Jam

Can I Use a Sugar Substitute? Sugar alternatives, like Swerve or stevia typically need a pectin specifically formulated to work with them, or a modified technique to activate properly. I don’t recommend them for my recipe.

Make Sure You Have The Right Pectin. This blackberry freezer jam recipe will ONLY work with a low sugar pectin. We recommend Sure Jell Premium Fruit Pectin for Less Sugar or No Sugar Needed Recipes (pink box). Be sure to use the full amount of sugar called for, or the pectin won’t set up properly!

Can I Make Seedless Jam? Absolutely. For seedless blackberry jam, you’ll just likely need more berries (10-12 cups) to reach 4 cups of mashed berries, since straining removes some of the pulp and seeds.

How Long Does Blackberry Freezer Jam Last? This blackberry freezer jam will stay fresh for about a year in the freezer, and 2-3 weeks once opened in the fridge.

More Yummy Jams & Spreads To Try

Raspberry Freezer Jam

Peach Freezer Jam

Easy Strawberry Freezer Jam

Easy Homemade Lemon Curd

Print

Blackberry Freezer Jam (Low Sugar Recipe!)

Course Condiment

Cuisine American

Diet Gluten Free

Keyword Freezer Jam

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 6 cups jam

Author Emily Dixon, Sweets & Thank You

Ingredients

• 4 cups Mashed Blackberries from about 8 cups fresh blackberries or thawed frozen blackberries
• 3 cups Granulated Sugar (600 grams)
• 1 (1.75 oz.) Package Sure Jell fruit pectin for less or no sugar needed recipes** (PINK box)
• 1 cup Water
• 1 Tablespoon Fresh Lemon Juice or Lime Juice (optional)

Instructions

• Prep Your Station. Before you start, make sure you have very clean jars and lids, a funnel, a ladle (or clean measuring cup for scooping), and all your ingredients ready to go. This recipe depends on timing, and moves quickly once you get started.
• Make Sure You Have The Right Pectin. This recipe will ONLY work with a low sugar pectin. We recommend Sure Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes (pink box).
• Mash, Strain & Measure The Blackberries. Next, use a potato masher (best) or fork to crush the blackberries in a large bowl. If desired, press about 1/3 of the mashed fruit through a fine-mesh sieve to remove the seeds and pulp. Measure the mashed blackberries to make sure you have EXACTLY 4 cups. (No more, no less.)
• Boil The Pectin Mixture. In a large saucepan, combine sugar, low sugar pectin, and water. Bring the mixture to a boil over medium high heat, stirring constantly until the mixture comes to a boil, with bubbles all across the surface. Boil 1 minute (use a timer!) then remove from the heat.
• Stir In The Mashed Blackberries. Add the crushed berries (and lemon juice, if using) to the saucepan and stir thoroughly for another full minute (set a timer!) to fully incorporate the pectin mixture and blackberry mixture. Make sure to mix well, so the jam sets up evenly!
• Scoop Into Jars & Set. As soon as possible, scoop the jam into the clean jars, leaving 1/2-inch of space at the top for the jam to expand in the freezer. Wipe the rims of the jars and cover with clean lids.
• Set 24 Hours, Then Chill or Freeze. Let the jam rest at room temperature for 24 hours. Try not to jiggle or jostle the jars during this time. Just let them set! After 24 hours, transfer the jars to the freezer for up to 1 year, or the fridge for up to 3 weeks. Thaw frozen jam in the refrigerator before using and use within 3 weeks once opened.

Video

Notes

• **Make sure you’re using pectin for less sugar or no-sugar recipes. Traditional pectin (yellow box, for Sure Jell) will not work in this recipe, as the ingredients in this recipe are formulated for less sugar.
• For Seedless Jam: For seedless blackberry jam, you’ll just likely need more berries (10-12 cups) to reach 4 cups of mashed berries, since straining removes some of the pulp and seeds.

Gluten-Free Brownie Recipes With A Major Upgrade

Now for the recipes! Here are 15+ of the BEST gluten-free brownie recipes around. They’re all better than basic, since each one includes fun toppings, a different technique, or epic mix-ins. Let’s dive in!

1

Gluten-Free Cosmic Brownies

With their fudgy texture, rich chocolate flavor & signature colorful sprinkles, our homemade gluten-free Cosmic brownies are even better than the original!

Get The Recipe

2

Gluten-Free Nutella Brownies

Homemade brownies with a double-dose of Nutella? COUNT ME IN! These homemade brownies feature a Nutella brownie batter and an extra Nutella swirl you’re going to LOVE.

Get The Recipe

3

Gluten-Free Red Velvet Brownies

If classic red velvet cake and brownies had a baby, it would be these fudgy gluten-free Red Velvet Brownies. They've got glossy tops, fudgy centers, and all the classic flavor you love. (These are extra fun for holidays like Christmas, Valentine's Day, or 4th of July!)

Get The Recipe

4

Gluten-Free Oreo Brownies

Oreo lovers will FLIP for these gluten-free Oreo brownies! They've got TWO layers of Oreo goodness in every bite and the classic chocolate-vanilla flavor combo that makes them so good.

Get The Recipe

5

Gluten-Free Pecan Brownies

These fudgy gluten-free pecan brownies are one of my favorite brownie recipes for the fall! Made with caramel-like brown butter and toasted pecans, they've got rich, delicious flavor with toasty, roasty flavor notes and a satisfying nutty crunch that make them incredible.

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6

Gluten-Free Salted Caramel Pretzel Brownies

These fudgy, chewy Salted Caramel Pretzel Brownies are perfect for anyone who loves a sweet and salty dessert. In every bite, you'll get fudgy, chewy chocolate brownie, crispy gluten-free pretzels, and a little gooey salted caramel. They're SO GOOD.

Get The Recipe

Gather Your Ingredients

One thing that makes these creamy lemonade popsicles such a perfect treat is that you only need 3 ingredients to get started! Let’s take a look:

Don’t Forget A Popsicle Mold!

I’ve literally made hundreds of popsicles with this over the last 6 years and it’s still going strong! It’s easy to use, holds the sticks in place, has a lid to prevent freezer burn AND doesn’t hold onto flavors like a silicone popsicle mold does.

SHOP OUR POPSICLE MOLD

How To Make Creamy Lemonade Popsicles, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Combine. Add lemon juice, sweetened condensed milk, and water to a blender.
2. Blend. Puree until smooth. Scrape down the sides of the blender as needed to incorporate all of the sweetened condensed milk into the lemon mixture!
3. Freeze. Pour the creamy lemonade mixture into your popsicle mold. Cover with a lid and insert popsicle sticks. Place on a level surface in your freezer and freeze for at least 5-6 hours, or until completely solid.
4. Serve & Store. To release from popsicle mold, run the wells of the popsicle mold under cool water (not warm water or they’ll melt!) for a few seconds and use a side-to-side motion to release popsicle from the mold. Store leftover popsicles in a single layer in an airtight freezer bag or freezer-safe container in the freezer up to 2 weeks.

FAQ + Tricks For The Best Creamy Lemonade Popsicles

Dairy-Free? Try This! Look for sweetened condensed coconut milk, like Nature’s Charm or Let’s Do Organic! It’ll work just as well here, though it will add a slight coconut flavor to these creamy lemon popsicles.

Use FRESH Lemon Juice For Best Results. I promise it makes a difference, and will give these lemonade popsicles the most lemony flavor. This lemon squeezer makes quick work of the job! 

The Best Popsicle Mold. Just in case you missed it above, this is my favorite popsicle mold. It comes with a lid to help hold the popsicle sticks in place, can balance well in the freezer, and doesn’t hold on to flavors the way a silicone mold does. I’ve quite literally made HUNDREDS of homemade popsicles over the years, and it never lets me down.

Start With Simple Ingredients

Okay, chocolate lovers! Let’s get started with a peek at our ingredients list:

• Gluten-Free Measure-For-Measure Flour. I highly recommend King Arthur Measure For Measure Gluten-Free Flour, but if you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum for best results. (Do not substitute almond flour, oat flour, or coconut flour into this recipe.)
• Sugar keeps this cake super moist & gets divided between 24-36 servings!
• Baking Soda & Salt. This helps keep the cake’s texture light & level, and helps balance the flavor.
• Sour Cream (Or Buttermilk). Most traditional texas sheet cake recipes use either buttermilk or sour cream. The acidity reacts with the baking soda to give the cake a light texture, and the tang balances the flavor. I recommend using sour cream first, buttermilk second, and only recommend a homemade buttermilk substitute (with milk + apple cider vinegar) as a last resort, since it doesn’t have the same thickness/richness.
• Eggs. Help bind the cake together. Pretty straightforward!
• Vanilla Extract enhances the deep chocolate flavor of this cake!
• Butter. This is how you get that classic flavor & fudgy texture! (I haven’t experimented with making this recipe dairy-free yet.) I use salted butter, but unsalted butter works, too!
• Cocoa Powder. I like my Texas sheet cake to taste good and chocolatey, so my secret is adding a *tiny* bit more cocoa powder than some other recipes do in both the gluten-free chocolate sheet cake & the fudgy frosting. It makes all the difference! Remember to use REGULAR unsweetened cocoa powder (like Ghiradelli or Hershey’s) here NOT Dutch-processed/dark cocoa powder (which won’t react properly with the baking soda).
• Hot Water. You’ll heat the water to almost boiling, which will dissolve the chocolate and butter, but the hot liquid will also help thin out the cake batter to a nice, pourable texture, which makes it easy to cover a whole sheet pan.
• Our Easy Fudge Frosting. Then, you’ll finish this gluten-free Texas sheet cake recipe with the classic chocolate fudge frosting made from butter, milk, cocoa powder, vanilla, and powdered sugar. Easy!

PRO TIP: If you’re going to make your gluten-free Texas sheet cake with pecans, I recommend toasting the pecans for extra flavor. It only takes a few minutes, but makes a BIG difference in taste!

How To Make Gluten-Free Chocolate Texas Sheet Cake, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

First, Make The Gluten-Free Texas Sheet Cake

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees and greasing a 13″ x 18″ x 1″ sheet pan with butter or spray oil (or line the pan neatly with parchment paper). 
2. Whisk Dry Ingredients. In a large mixing bowl, whisk gluten-free flour, sugar, baking soda, and salt until well combined. Set aside.
3. Mix Eggs, Sour Cream & Vanilla. In a large liquid measuring cup or small bowl, combine eggs, sour cream and vanilla. (There will be a second where this looks like a big mess–just keep whisking and it’ll come together smoothly.) 
4. Heat Butter, Cocoa Powder & Water. In a small saucepan, melt butter, cocoa powder, and water until almost simmering. You want it hot and smooth, so it can help thin out the batter. 
5. Assemble The Cake Batter. Add sour cream mixture to the flour mixture and mix to combine. (It’ll be thick almost like dough and a bit dry at this point.) Pour the cocoa mixture into the batter a bit at a time, mixing to incorporate the chocolate mixture before adding the next bit. Whisk until it’s smooth and even in texture.
6. Pour Into Prepared Pan. Pour the sheet cake batter onto your prepared baking sheet. Gently smooth out the batter into an even layer that goes all the way to the edges of the pan. (An offset spatula makes this easier)
7. Bake The Cake. Pop the cake pan into the oven and bake 18-20 minutes, or JUST until a toothpick inserted into the center of the cake comes out clean, with perhaps a few small moist crumbs. The cake is thin, so you don’t want to over-bake.)

Immediately Start The Chocolate Fudge Frosting

8. Right after you remove the cake from the oven, begin the frosting. (Unlike most cakes, you want to pour the frosting on while the cake is still warm.)
9. Melt Butter + Milk + Cocoa. In a large saucepan, melt butter, milk and cocoa powder together over medium heat, whisking regularly until it’s almost simmering/bubbling. (Don’t boil it, just heat it till it’s about to bubble.) 
10. Mix In Powdered Sugar & Vanilla. Remove the frosting from the heat and stir in powdered sugar and vanilla, whisking until there are not clumps of powdered sugar. There may be a few small air bubbles–this is totally fine, you just don’t want powdered sugar lumps. If you want to mix the pecans INTO the frosting, do that now. 
11. Pour Warm Frosting Over Warm Cake. Pour the fudge frosting over the still-warm sheet cake and quickly use an offset spatula to gently spread the frosting evenly over the surface. Be gentle, since the cake is pretty moist! If you want to sprinkle the cake with pecans, do that now. 
12. Cool At Least 20 Minutes. Let the sheet cake cool at least 20 minutes before slicing. I prefer to cool it about an hour to let the frosting set up, but some folks love when the frosting is still a bit soft and gooey.
13. Slice & Serve! When you’re ready, slice the cake into 24-36 slices. (For 24 slices, cut the whole cake into quarters, then cut each quarter into 6 slices. For 36 slices, cut the whole cake into quarters, then cut each quarter into 9 slices.)
14. Store Leftovers. If you have leftovers, cover the sheet pan with a lid or foil, and store at room temperature for 1-2 days, or the refrigerator for 2-3 days (my preference). 

Gather Your Ingredients

Ready to bake a batch? Let’s take a look at our ingredients list! Here’s what you’ll need for these fudgy, chewy triple chocolate cookies:

How To Make Gluten-Free Triple Chocolate Chip Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line two cookie sheets with parchment paper.
2. Mix The Dry Ingredients. In a medium bowl, combine gluten-free flour, cocoa powder, baking soda, and salt. Whisk until it’s well blended and set aside.
3. Cream Butter & Sugars. In the bowl of a stand mixer (or a large mixing bowl), combine softened butter, brown sugar, and sugar. Cream with a paddle attachment or hand mixer 2-3 minutes, or until smooth, light, and fluffy.
4. Add Eggs & Vanilla. Scrape down the edges of the bowl, and add eggs one at a time, beating to combine fully before adding the next one. Add vanilla extract and stir to combine.
5. Slowly Add Dry Ingredients & Milk. Add about half of the dry ingredients a little at a time, and mix until almost fully combined. Add the milk and mix for a few seconds, then add the second half of the dry ingredients and mix until almost fully combined (just a little powder left).

6. Mix In Chocolate Chips. Pour in 1/2 cup dark chocolate chips, 1/2 cup white chocolate chips, and 1/2 cup semi-sweet chocolate chips (or milk chocolate chips) and mix until just combined. The dough will be a bit sticky, like thick brownie batter.
7. Scoop & Bake. Use a large cookie scoop (3 Tablespoon) to scoop 6 cookie dough balls onto a baking sheet. (I like to roll them smooth in my palms first for the prettiest presentation.) Bake cookies 9-11 minutes, or until the edges are set and the centers look just underdone. (I bake mine 9.5 minutes)
8. Shape & Cool. When the cookies are done baking, use a large round cookie cutter to gently coax them into perfect circles, if needed (this is just for looks!), fill in any gaps on the surface with some extra chocolate chips, and cool 2-3 minutes on the baking sheet before transferring to a wire rack to cool completely. Repeat until all the cookies are baked, alternating between cookie sheets each batch so you don’t put cool dough on a hot sheet pan.
9. Serve & Store. Enjoy cooled cookies right away and store leftover cookies in an airtight container at room temperature 2-3 days or freeze up to 2 months.

FAQ + Tricks For The Best Triple Chocolate Cookies

Metric Works Best! Using an inexpensive digital kitchen scale is THE most accurate way to measure your ingredients for these gluten-free cookies. If you don’t have one, make sure to use the scoop and level method to spoon flour INTO the measuring cups rather than measuring WITH the measuring cup (which packs too much flour into the cookie dough.)

Make Them Extra Pretty. For bakery-worthy cookies, I usually add a few extra chocolate chips on top of the cookies right after they come out of the oven. As for a perfectly round shape, follow my tips in the recipe card about coaxing the cookies into perfect circles with a cookie cutter when they come out of the oven.

Play Around! You can try even more combinations of chocolate chips here. Use a mix of dark chocolate chips, white chocolate chips and peanut butter chips, or use dark chocolate, white chocolate, and mint chips at the holidays! Or, use a mix of chocolate chips and chocolate chunks for a more rustic look!

Gather Your Ingredients

So what do we need to make gluten-free mini cheesecakes? Let’s take a look at our simple ingredients list:

How To Make Gluten-Free Mini Cheesecakes, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

BEFORE YOU START: Make sure you’re using ROOM TEMPERATURE ingredients (cream cheese, sour cream, and eggs). It makes a significant difference in how smooth your filling will get and how easily it will blend. Cold cream cheese will clump & be hard to blend. 

1. Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a light colored metal muffin pan with 12 parchment paper muffin liners.
2. Mix Up Graham Cracker Crust. In a medium bowl, combine gluten-free graham cracker crumbs, melted butter, and 2 Tablespoons granulated sugar. Stir until evenly blended.
3. Divide & Pat Out Crust. Add a heaping tablespoon of the crumb mixture to each parchment paper cup and use the back of the tablespoon (or clean fingers) to gently pat down the crust into an even layer. It doesn’t need to be super compacted, but should look even and sealed around the edges.
4. Pre-Bake Crust & Cool. Bake crust for 8 minutes and set the pan aside on a cooling rack to cool slightly while you mix up the filling.

5. Mix Cream Cheese & Sugar. In the bowl of a stand mixer (or a large bowl), beat softened cream cheese and 1/2 cup sugar on medium-low speed with the paddle attachment (or a hand mixer) 2-3 minutes, or until evenly blended and creamy.
6. Finish The Filling. Scrape down the sides of the bowl and add sour cream, vanilla, lemon zest, and cornstarch. Mix on LOW speed just until blended, then add eggs 1 at a time on LOW speed until just mixed. (Try not to over-mix here, since incorporating extra air can cause the cheesecakes to sink later.)
7. Add Filling To Crust. Spoon cheesecake batter over the graham cracker crusts (I like using a large cookie scoop for this!). Gently shake the pan or gently tap on the counter to remove any air bubbles. 

8. Make Hot Water Bath & Bake. Pour boiling water into a 9×13 metal or ceramic pan (I like to place mine on a cookie sheet for stability) and place on the rack underneath the center. Add muffin pan with the cheesecakes to the center rack above the water bath and bake 25-28 minutes or until just set. (A small wobble in the center is fine!) The cheesecakes will look slightly puffed at this point.
9. Cool, Then Chill. Remove the muffin pan from the oven and let the cheesecakes cool at room temperature 45 minutes. Transfer pan to the fridge and chill uncovered at least 4 hours or until completely cold. Cheesecakes will settle as they chill, and will have a slight indent in the center, but shouldn’t look sunken!
10. Serve & Store. Remove cheesecakes from the pan (I leave them wrapped in parchment paper wrapper for easy serving) and enjoy with your favorite toppings. Store leftover cheesecakes covered in the fridge 3-4 days or freeze in a single layer up to 2 months.

FAQ + Tricks For The Best Mini Cheesecakes

Your Pan Material Matters. I recommend a light-colored metal muffin tin with parchment paper liners for this. You MUST use liners, or the cheesecake won’t come out of the pan well. Other pan materials (like silicone or ceramic) conduct heat differently and can cause the cream cheese to “climb” the sides, which creates sinking.

Use The Right Cream Cheese. I ONLY recommend full-fat, brick-style cream cheese, like Philadelphia brand for this mini cheesecake recipe. Low-fat cream cheese or spreadable cream cheese in a tub will not work well. (It can separate, seep, or get lumpy.)

Use The Water Bath. If possible, I highly recommend the modified hot water bath here, since it creates steam that cooks them gently and gives the cheesecakes a uniform look. If you skip it, your cheesecakes may crack, sink, or brown around the edges.

Cool Then Chill. Another trick for preventing cracks or sinking is to cool the cheesecakes at room temperature about 45 min before transferring to the fridge to cool completely. This gentle transition of temperature helps protect the structure of the cheesecake. (We use this same trick for traditional cheesecake!)

More Gluten-Free Cheesecake Recipes To Try

Gluten-Free Pumpkin Cheesecake

Gluten-Free Lemon Cheesecake

Gluten-Free Strawberry Cheesecake

Gluten-Free Caramel Apple Cheesecake

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Gluten-Free Mini Cheesecakes

Your favorite dessert, made mini! Our individual gluten-free cheesecakes have all the classic flavor you love, just made in a muffin pan! They're easy, delicious & SO fun to decorate! (Don't miss some of our favorite toppings, below!)

Course Dessert

Cuisine American

Diet Gluten Free

Keyword cheesecake

Prep Time 35 minutes minutes

Cook Time 30 minutes minutes

Chill Time 4 hours hours 45 minutes minutes

Total Time 5 hours hours 50 minutes minutes

Servings 12 Servings

Calories 268kcal

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 Light-Colored Metal Muffin Pan
• 12 Parchment Paper Muffin Liners

Ingredients

For The Gluten-Free Graham Cracker Crust

• 1 cup Gluten-Free Graham Cracker Crumbs,* like Pamela's or Schar (120 grams)
• 2 Tablespoons Melted Butter (28 grams)
• 2 Tablespoons Granulated Sugar (25 grams)

For The Cheesecake Filling

• 16 ounces Full-Fat Cream Cheese, like Philadelphia – ROOM TEMPERATURE!
• ½ cup Granulated Sugar (100 grams)
• ⅓ cup Sour Cream – ROOM TEMPERATURE
• 1 ½ teaspoons Vanilla Extract
• 1 teaspoon Fresh Lemon Zest
• 1 teaspoon Cornstarch
• 2 Large Eggs – ROOM TEMPERATURE

Optional Toppings

• Strawberries or Strawberry Topping
• Fresh Raspberries + Raspberry Sauce
• Cherry Pie Filling
• Chocolate Syrup + Crushed Gluten-Free Oreos
• Lemon Curd + Lemon Slices or Whipped Cream
• Blueberry Topping + Fresh Blueberries + Gluten-Free Graham Cracker Crumbs
• Caramel Sauce + Flaky Sea Salt
• Cinnamon Apples
• Toasted Pecans + Caramel Sauce
• Mixed Berries + Whipped Cream

Instructions

• Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a light colored metal muffin pan with 12 parchment paper liners. Start boiling a pan of water to use for the modified hot water bath later.
• Mix Crust. In a medium bowl, combine gluten-free graham cracker crumbs, melted butter, and 2 Tablespoons granulated sugar. Stir until evenly blended.
• Divide & Pat Out Crust. Add a heaping tablespoon of the crust mixture to each parchment paper cup and use the back of the tablespoon (or clean fingers) to gently pat down the crust. It doesn't need to be super compacted, but should look even and sealed around the edges.
• Pre-Bake Crust & Cool. Bake crust for 8 minutes and set the pan aside to cool slightly while you mix up the filling.
• Mix Cream Cheese & Sugar. In the bowl of a stand mixer (or a large mixing bowl), beat softened cream cheese and granulated sugar on medium-low speed with the paddle attachment (or a hand mixer) 2-3 minutes, or until evenly blended and creamy.
• Finish The Filling. Scrape down the sides of the bowl and add sour cream, vanilla, lemon zest, and cornstarch. Mix on LOW speed just until blended, then add eggs 1 at a time on LOW speed until just mixed. (Try not to over-mix here, since incorporating extra air can cause the cheesecakes to sink later.)
• Add Filling To Crust. Spoon or pour cheesecake batter over the graham cracker crusts (it's ok if the crust is still slightly warm!). Gently shake the pan or gently tap on the counter to remove any air bubbles.
• Make Hot Water Bath & Bake. Pour boiling water into a 9×13 metal or ceramic pan (I like to place mine on a cookie sheet for stability) and place on the rack underneath the center. Add muffin pan with the cheesecakes to the center rack above the water bath and bake 25-28 minutes or until just set. (A small wobble in the center is fine!) The cheesecakes will look slightly puffed at this point.
• Cool, Then Chill. Remove the muffin pan from the oven and let the cheesecakes cool at room temperature 45 minutes. Transfer pan to the fridge and chill uncovered at least 4 hours or until completely cold. Cheesecakes will settle as they chill, and will have a slight indent in the center, but shouldn't look sunken!
• Serve & Store. Remove cheesecakes from the pan (I leave them wrapped in parchment paper wrapper for easy serving) and enjoy with your favorite toppings. Store leftover cheesecakes covered in the fridge 3-4 days or freeze without toppings in a single layer up to 2 months. For best results, store the cheesecakes without toppings.

Video

Notes

• Gluten-Free Graham Crackers. Regular graham crackers are NOT gluten-free, so make sure to only use certified gluten-free graham crackers for this recipe. I like Pamela’s and Schar brands best! 
• Room Temperature Ingredients. Make sure you’re using ROOM TEMPERATURE cream cheese, sour cream, and eggs! It makes a significant difference in how smooth your filling will get and how easily it will blend.
• Use The Right Cream Cheese. I ONLY recommend full-fat, brick-style cream cheese, like Philadelphia brand for this mini cheesecake recipe. Low-fat cream cheese or spreadable cream cheese in a tub will not work well. (It can separate, seep, or get lumpy.)
• Your Pan Material Matters. I recommend a light-colored metal muffin tin with parchment paper liners for this. You MUST use liners, or the cheesecake won’t come out of the pan well. Other pan materials (like silicone or ceramic) conduct heat differently and can cause the cream cheese to “climb” the sides, which creates sinking.

Nutrition

Serving: 1Mini Cheesecake (Toppings Not Included) | Calories: 268kcal | Carbohydrates: 19.8g | Protein: 4.1g | Fat: 19.4g | Saturated Fat: 10.9g | Cholesterol: 78mg | Sodium: 168.1mg | Potassium: 71.2mg | Fiber: 0.8g | Sugar: 14.2g | Vitamin C: 0.3mg | Calcium: 58.4mg

Gather Your Ingredients

These carrot cake muffins are a healthier take on the same flavors as our classic gluten-free carrot cake recipe, so you’ll see lots of familiar ingredients, just in different amounts. Let’s take a look:

How To Make Gluten-Free Carrot Cake Muffins, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prep The Mix-Ins. If you haven’t already, toast and cool the pecans before chopping. Grate carrots and set aside.
2. Combine Dry Ingredients. In a medium mixing bowl, combine gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk until evenly blended. Add the chopped pecans and stir to coat well. (This will help prevent them from sinking to the bottom!)
3. Combine Wet Ingredients. In a large mixing bowl, combine brown sugar, oil, sour cream, eggs, and vanilla. Whisk until smooth. Add carrots and stir to combine. (I find it’s easier to blend them in at this point than at the end.)
4. Add Dry Ingredients To Wet Ingredients and stir to combine.

5. Let Batter Rest 1 Hour. Then let the batter rest at room temperature 1 hour. This will give the flour time to hydrate and makes a HUGE difference in the rise of the muffins. (They’ll rise 1/2-3/4 of an inch taller if you let the batter rest!)
6. Preheat & Prep. While the batter rests, preheat the oven temperature to 425 degrees F. Line a 12-cup metal muffin pan with parchment paper liners.
7. Bake & Cool. Scoop batter into muffin cups, filling about 90% of the way full (keep in mind you’ll have better left for about 4 more muffins!) Sprinkle with coarse sugar and bake 5 minutes at 425 degrees. Leave the muffins in the oven and lower temperature to 350 degrees F and continue baking 12-15 minutes or until muffins are cooked through. Let muffins cool 1-2 minutes in the muffin pan before transferring to a wire rack to finish cooling completely. Repeat with remaining muffin batter.
8. Serve & Store. Enjoy muffins when cooled. Store leftover muffins in an airtight container 2-3 days at room temperature, 3-4 days in the refrigerator, or up to 2 months in a freezer-safe bag in the freezer.

FAQ + Tricks For The Best Carrot Cake Muffins

Measure Carefully! Weigh ingredients with a digital kitchen scale when possible and use the scoop and level method where you can’t weigh. Especially with those dry ingredients, you don’t want to add any extra flour to the muffin batter! 

Let the Batter Rest! I know it’s annoying to wait, but it makes a HUGE difference in the rise of these delicious muffins. We’re talking 1/2-3/4 of an inch! It also creates more tender muffins, since the flour is better hydrated.

Use Fresh Carrots & Toasted Pecans. For best results, do NOT use store-bought grated carrots here. They’ll be too thick and tend to run dry. Grate fresh carrots on a box grater (or in a food processor), and you’ll get much better muffins! I also recommend toasting the pecans before adding them here, since toasting adds significant depth of flavor that raw pecans just won’t. 

The BEST Muffin Pan & Muffin Liners. For a gentle, even bake, I highly recommend a light-colored metal 12-cup muffin tin and these parchment paper muffin liners. They’re the ONLY muffin liners I use since they’re SUPER non-stick and easily peel away without ripping your muffins.

More Gluten-Free Muffin Recipes To Try

Gluten-Free Brown Butter Banana Chocolate Chip Muffins

Gluten-Free Blueberry Muffins

Gluten-Free Pumpkin Cream Cheese Muffins

Gluten-Free Almond Poppy Seed Muffins

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Gluten-Free Carrot Cake Muffins

Our easy gluten-free carrot cake muffins have the classic carrot cake flavor you love, in breakfast form! They're tender, moist, and full of delicious spices, perfect for breakfast or brunch!

Course Breakfast

Cuisine American

Diet Gluten Free

Keyword carrot cake

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Resting Time 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 16 Muffins

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 Light-Colored Metal Muffin Pan
• Parchment Paper Muffin Liners (We recommend Paper Chef Brand!)

Ingredients

Dry Ingredients:

• 2 ¼ cup Gluten-Free Measure-For-Measure Flour (270 grams)
• 1 Tablespoon Baking Powder
• ¼ teaspoon Baking Soda
• ½ teaspoon Kosher Salt
• 1 ¼ teaspoons Ground Cinnamon
• ½ teaspoon Ground Nutmeg
• ¼ teaspoon Ground Cloves

Wet Ingredients & Mix-Ins

• 1 ¼ cups Light Brown Sugar
• 3 Large Eggs (Room Temperature)
• 1 cup Sour Cream (or Plain Greek Yogurt*)
• ½ cup Neutral-Tasting Oil (like vegetable oil, canola oil, avocado oil, etc.)
• 1 Tablespoon Vanilla Extract
• 1 ½ cups Freshly Peeled, Grated Carrots (150 grams)
• ½ cup Toasted Pecans, Chopped (toast first, then chop!)
• 2 Tablespoons Coarse Sugar or Sparkling Sugar (for garnish)

Instructions

• Combine Dry Ingredients. In a medium mixing bowl, combine gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk until evenly blended. Add the chopped pecans and stir to coat well. (This will help prevent them from sinking to the bottom!)
• Combine Wet Ingredients. In a large mixing bowl, combine brown sugar, oil, sour cream, eggs, and vanilla. Whisk until smooth. Add carrots and stir to combine. (I find it's easier to blend them in at this point than at the end.)
• Add Dry Ingredients To Wet Ingredients and stir to combine.
• Let Batter Rest 1 Hour. Then let the batter rest at room temperature 1 hour. This will give the flour time to hydrate and makes a HUGE difference in the rise of the muffins. (They'll rise 1/2-3/4 of an inch taller if you let the batter rest!)
• Preheat & Prep. While the batter rests, preheat the oven temperature to 425 degrees F. Line a 12-cup metal muffin pan with parchment paper liners.
• Bake & Cool. Scoop batter into muffin cups, filling about 90% of the way full (keep in mind you'll have better left for about 4 more muffins!) Sprinkle with coarse sugar and bake 5 minutes at 425 degrees. Leave the muffins in the oven and lower temperature to 350 degrees F and continue baking 12-15 minutes or until muffins are cooked through. Let muffins cool 1-2 minutes in the muffin pan before transferring to a wire rack to finish cooling completely. Repeat with remaining muffin batter.
• Serve & Store. Enjoy muffins when cooled. Store leftover muffins in an airtight container 2-3 days at room temperature, 3-4 days in the refrigerator, or up to 2 months in a freezer-safe bag in the freezer.

Video

Notes

• Gluten-Free Flour. I love King Arthur Measure-For-Measure gluten-free flour for these muffins. If you use a different brand of 1:1 gluten-free flour blend, be sure it contains xanthan gum! I do not recommend oat flour, almond flour, or coconut flour for this recipe. Weigh the flour when possible, for best results, or use the scoop and level method to spoon flour into your measuring cup to avoid packing extra flour into the recipe. 
• LET THE BATTER REST! I know it’s annoying to wait, but it makes a HUGE difference in the rise of these muffins. They’ll rise 1/2-3/4 of an inch taller after resting! It also creates more tender muffins, since the flour is better hydrated.
• Sour Cream & Yogurt. Plain Greek yogurt can be used in place of the sour cream here, but keep in mind it will have a slightly less moist and tender result, since it’s lower in fat. The higher fat percentage of yogurt you use, the better the result. (Full-fat or 2% yogurt works better than fat-free!) 

Start With Simple Ingredients

So what do you need for this easy recipe? Let’s take a look at our ingredients list:

• Fresh Lemon Zest. Fresh lemons only! You’ll need TWO lemons’ worth of lemon zest for lemon brownies. The most concentrated lemon flavor is in the natural oils in the zest, so it packs a sunny punch into every bite.
• Sugar. Next up is granulated sugar (cane sugar). We love rubbing the lemon zest into the sugar to infuse it with the lemon flavor. Such a great trick for lemon recipes!
• Softened Butter. Then, you’ll need some butter to cream with the sugar. I love the texture it adds to these fudgy lemon brownies! (You can use salted butter or unsalted butter.)
• Eggs. Simple! They bind and add fudginess to the texture. So good!
• Lemon Juice. For another splash of bright lemon flavor. Be sure to use FRESH lemon juice here (rather than bottled, which can taste bitter and overly acidic). I love the tang of fresh lemon juice.
• Vanilla & Almond Extract. Just like in our Lemon Poppy Seed Muffins, we’re adding a mix of vanilla extract and a little bit of almond extract. It might sound strange, but it really amplifies the lemon flavor! If you prefer, you can add 1-2 drops of lemon oil or lemon extract instead of the almond extract, but I really love it here. 
• Gluten-Free Flour. To keep things simple, I like using a gluten-free measure for measure flour. This one from King Arthur is our go-to. If you use a different 1:1 blend, be sure that it contains xanthan gum and know that your results may vary slightly.
• Cornstarch. Adding a little cornstarch to the mix keeps your lemon brownies from tasting floury or getting too dense. (You can use arrowroot if you prefer to avoid corn!)
• Salt. To balance the flavor. Simple, but essential!
• Our Easy Lemon Glaze. This simple sweet glaze is a mixture of powdered sugar, lemon juice, and a little butter. It’s the final flourish on our easy lemon brownie recipe. Such a lovely touch! 

How To Make Gluten-Free Lemon Brownies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prep Your Pan & Preheat The Oven. Preheat the oven to 350 degrees F. Line a square 8×8″ baking pan with parchment paper (I like to have the parchment hanging over two of the sides so I can use them as handles to lift the brownies out of the pan later).
2. Combine Lemon Zest & Sugar. In a large bowl or a stand mixer, combine lemon zest & sugar. Use clean fingertips to rub the lemon zest into the sugar until it’s fragrant and yellow. You’re distributing the lemon oils to all those sugar grains which means more powerful lemon flavor in every bite!
3. Cream Sugar & Butter. Add softened butter to your lemon zest infused sugar and cream 2-3 minutes, until light, fluffy, and a bit lighter in color.
4. Add Eggs One At A Time, beating to incorporate after each addition. Scrape down the sides, then…
5. Add Lemon Juice, Vanilla & Almond Extract. Whisk or mix these in until smooth. The mixture may look a bit grainy or curdled at this point. Don’t stress!
6. Mix In Gluten-Free Flour Blend, Cornstarch & Salt. Now, you’re ready to add the dry ingredients! In a separate bowl, combine the flour, cornstarch, and salt. Add dry ingredients to your wet ingredients and fold them in with a flexible spatula or mix until JUST combined (try not to over-mix).

7. Pour Into Your Prepared Pan. Transfer the lemon brownie batter to your prepared pan and smooth it out into an even layer. (An offset spatula makes this easy!)
8. Bake & Cool. Pop your lemon brownies in the oven and bake at 350 degrees F. for 22-26 minutes, or until the venter is just set. Remember, that like brownies, you don’t want to over-bake them or they’ll lose their fudgy texture! Cool the brownies 20-30 minutes, then make your glaze.
9. Glaze The Brownies. In a small bowl or a liquid measuring cup, combine powdered sugar, lemon juice, and melted butter. Whisk until completely smooth, adding more powdered sugar if the glaze looks too thin, or more lemon juice if it looks too thick. Pour glaze over the cooled brownies and smooth it out with an offset spatula. Garnish with additional lemon zest & enjoy!
10. Store leftovers in an airtight container 1-2 days at room temperature 2-3 days in the refrigerator, or freeze up to 2 months. 

FAQ + Tips For The Best Lemon Brownies

How To Cut Lemon Brownies Neatly. No one wants to mess up a delicious dessert with messy cuts! I find brownies cut with clean, crisp lines after they’ve been chilled. Chill the brownies, then use a sharp knife to make clean cuts. (You can even run the knife under hot water, wipe it dry, and then cut the brownies for an even smoother cut!)

How To Store Lemon Brownies. Gluten-free lemon brownies keep best in the refrigerator. I store leftovers covered in the fridge for up to 3-4 days, or you can freeze them about 1 month.

Can I Make These Dairy-Free? I haven’t tested these dairy-free yet, but in my experience, most brownie recipes work well using dairy-free butter as a substitute.

Can I Use Meyer Lemons Instead? Absolutely! We made one of our test batches with Meyer lemons (a sort of hybrid of oranges & lemons) and they were scrumptious. So good!

Could I Make These With Orange or Lime? That sounds delicious! I haven’t tried it myself, but I think both versions would work, since we’re not worrying about leavening (and have fewer chemical reactions to worry about). If you give it a try with orange or lime, I’d LOVE to know how it goes!