Weight Watchers-Style Gluten Free Lemon Brownies

INGREDIENTS

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

1/4 tsp

xanthan gum (omit if your blend already contains it)

2 tbsp

cornstarch

3 tbsp

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

1/4 tsp

baking powder

1/4 tsp

kosher salt

1/4 cup

granulated sugar

1 tbsp

finely grated lemon zest (from 1 lemon)

2 tbsp

freshly-squeezed lemon juice (from 1 large lemon)

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

4 tbsp

unsalted butter, at room temperature

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

teaspoons finely grated lemon zest (from 1 small lemon)

to 2 teaspoons freshly-squeezed lemon juice