THESE BROWNIES ARE AWESOME ANY TIME you’re craving something sweet, but don’t have all day to spend in the kitchen. YUM! They can be made gluten free or not-your choice! Both are delicious.

Ben’s Luscious Lemon Brownies



1  15.25 oz gluten free yellow cake mix*

1 box lemon pudding mix

2 eggs (room temperature)

Lemons for juice and zest

Powdered sugar


1 cup powdered sugar

1 T lemon juice (add to desired consistency)

Lemon zest for garnish



  1. Line an 8-inch square baking pan with foil or parchment paper. Oil lightly so brownies lift out easily)
  2. Preheat oven to 350 degrees
  3. Using an electric hand mixer, combine dry cake mix, dry pudding mix, lemon juice, eggs and lemon zest in a medium sized mixing bowl
  4. Pour batter into baking pan, smooth evenly and bake for 22-24 minutes or until butter knife or toothpick comes out clean from center (no wet batter).
  5. Remove lemon brownies from oven and let cool for 10 minutes. Lift brownies out by the foil or parchment paper lining and let them cool completely.



  1. Whisk powdered sugar and fresh-squeezed lemon juice together in a mixing bowl until smooth.
  2. Slice brownies into 9 squares, then drizzle with glaze over the top and sprinkle with lemon zest before serving.

* Betty Crocker works, Krusteaze cake mix is 18 oz. If you get that one by mistake, just add another egg and more lemon juice. That’s what I did and it worked out great. Both are good. You can use gluten free or regular cake mix.

Calories: 286, Carbs 64, Sugar 34, Protein 3g, Saturated Fat 1g, Sodium 420mg, Calcium 109mg