Gluten-Free Brown Butter Brownies
These fudgy Gluten-Free Brown Butter Brownies are perfect for a cozy day or even your strongest chocolate craving.
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Servings: 12 -16 brownies
Ingredients
- 1 stick butter (113 grams/8 Tablespoons)
- 1.5 cups chocolate chips or chopped chocolate (9 ounces/255 grams)
- 1 cup brown sugar (200 grams)
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ⅓ cup unsweetened Dutch-processed cocoa powder (dark cocoa) (30 grams)
- ¾ cup gluten-free measure-for-measure flour (90 grams), scooped & leveled (We like King Arthur)
- ⅔ cup chocolate chips or chopped walnuts to mix in (or some flaky sea salt for garnish)
Instructions
- Preheat & Prep. To start, preheat oven temperature to 325 degrees F. Line a metal 8x8" baking pan with parchment paper.
- Brown Butter. Next, add the butter to a light-colored saucepan and cook over medium heat, stirring constantly, until the butter foams and the butter underneath the foam has deepened to a honey color and the butter smells sweet and fragrant.
- Melt Chocolate. Remove the butter from the heat and stir in the chocolate chips. Whisk until the chocolate is totally melted, smooth, and glossy. Let the chocolate cool a few minutes.
- Whip Eggs & Brown Sugar. While the chocolate cools, combine brown sugar and eggs in a medium glass bowl. Whisk until the mixture has lightened in color and roughly tripled in volume. This will take 3-5 minutes or so, though you can speed the process by using a hand mixer. The sugar should be completely dissolved--if you rub the mixture between your fingers, there shouldn't be any sugar crystals or grit.
- Combine Egg Mixture & Chocolate Mixture. When the eggs/sugar are lighter in color and totally dissolved, whisk the mixture into your cooled chocolate until well combined and incorporated.
- Finish Batter. Add vanilla, salt, cocoa powder, and gluten-free flour. Stir with a spatula, until the flour is just barely incorporated. If adding nuts or chocolate chips, fold them in with a spatula at this point.
- Bake Brownies. Pour the brownie batter into your prepared baking dish. Bake brownies at 325 degrees F. 22-25 minutes, or until the top is shiny and glossy, and a toothpick inserted in the center comes out with a little bit of mostly done batter. It shouldn't be liquid-y (under-baked) and shouldn't be dry (over-baked)
- Cool & Cut. Allow the brownies to cool at least 20-3o minutes before cutting into 12-16 pieces. Feel free to garnish with some flaky sea salt, if desired.
- Serve & Store. Enjoy right away or store leftover brownies in an airtight container at room temperature 2-3 days. Or, freeze up to 2 months.
Notes
- Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour Blend for these brownies. If you use another brand, make sure it contains xanthan gum. Be sure to weigh the flour for best results, or scoop flour into the measuring cup rather than scooping WITH the measuring cup to avoid packing extra flour into these brownies.
- A Tip To Cut Brownies Neatly: One trick is to chill the brownies before slicing. Cold brownies will cut much more evenly and neatly than warm brownies. Another trick is to use a plastic knife. Thirdly, wiping off the knife between slices will give you neater brownie squares.
Video
Find the recipe:
sweetsandthankyou.com/gluten-free-brown-butter-brownies/