These Gluten Free Chocolate Brownies with brown butter are soon to be your next favorite gluten free brownie recipe. Using brown butter and brown sugar which adds a rich, caramelized depth to the brownies, enhancing their flavor with a subtle nuttiness and a chewy texture.
There is never a bad time to have brownies they are just perfect for every occasion and and these gluten free brown butter brownies have definetly hit the spot that recently we have been making these on repeat!
I have never been a big fan of brownie box mixes and alway love baking from scratch and experimenting with different flavors and additions such as gluten free pumpkin brownies, gluten free cheesecake brownies and even using them to make gluten free ice cream sandwiches.
Looking to add a little extra to your brownie then try this gluten free brownie pie.
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⭐ Why we love this recipe
- Made From Scratch - No box brownie mixture here. Uses high quality ingredients and made from scratch!
- Brown Butter & Brown Sugar - The combination of the browned butter and brown sugar adds a rich irrasistable flavor to these gluten free brownies.
- Easy to make - Includes images in the post to follow while making the recipe which is helpful if you have not browned butter before.
- Gluten Free - Uses only gluten free ingredients but no one will ever be able to tell the difference.
- Adaptable recipe - Easily made dairy free if required.
Recipe Development
When developing these gluten free chocolate brownies I started with my gluten free fudge brownies which are super gooey brownies as a baseline as I wanted to include more recipes that use brown butter. I also didn't want them quite as gooey as my original brownie recipe but also didn't want cakey brownies.
I tested these several times adjusting some of the ingredients each time until I found the perfect balance of a gluten free fudgy brownie that wasn't cakey or overly gooey with the Brown butter and brown sugar which adds a rich, caramelized depth to the brownies, enhancing their flavor with a subtle nuttiness and a chewy texture.
🧈 What is Brown Butter?
Brown butter, crafted by gently cooking unsalted butter until its milk solids take on a golden-brown hue, imparts a rich and flavorful essence, infusing the butter with a nutty aroma and a deep, caramelized taste that transcends its original creamy form.
In my opinion, brown butter performs culinary magic in baking adding an irresistible flavor of nutty and caramelized richness. I love to use brown butter not only in these gluten free brownies but in gluten free brown butter chocolate chip cookies and gluten free oatmeal cookies.
📋 Ingredients Notes
- Butter - I used unsalted butter and added the additional salt in as I like to have control of how much salt is added to the recipe. I recommend using a good quaility butter.
- Eggs - Using large eggs at room temperature.
- Sugar - I used light brown sugar and love the hint of caramelized flavor that this adds to the gluten free chocolate brownies. You can use granulated sugar if this is all you have to hand.
- Vanilla Extract - Adds additional flavor to the brownies. I used pure vanilla extract.
- Chocolate - Use good quality chocolate. I recommend that you use your preferred chocolate or Dairy free if required. Always check that you are using gluten free chocolate as some chocolate brands contain gluten. I recommend that you check the ingredients label to be sure it has no gluten-containing ingredients.
- Gluten Free All Purpose Flour - AKA Gluten free plain flour in the UK. I used a Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize, and Buckwheat flour. I have had reports that others have used King Arthur Flour Gluten-Free Measure for Measure Flour, Cup4Cup Gluten-Free Flour, Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, with my recipes. The flour blend I used does not contain xanthan gum. If the flour blend used contains xanthan gum then there is no need to add more, and you can omit this from the ingredients.
- Cocoa Powder - I used Dutch-processed cocoa powder and recommend using a good quaility cocoa powder when making brownies.
See the recipe card below for ingredient measurements.
⚡ Substitutions & Variations
- Without Brown Butter - If you choose not to make brown butter, you can melt the butter in the microwave and continue to follow the recipe.
- Sugar - I have also used superfine sugar also known as caster sugar when making these gluten free chocolate brownies.
- Dairy Free - To make these brownies gluten and dairy free you can substiute the butter and chocolate for your preferred dairy free brand.
- Extra Chocolate - Fold in a handful of chocolate chips at the end of the recipe just before adding the brownie mixture into the baking pan for little pockets of gooey chocolate throughout the brownie.
🥣 Step by Step Instructions
Below is a brief step-by-step process with photos of how to make Gluten Free Chocolate Brownies with Brown Butter.
See the recipe card below for more detailed recipe instructions.
Make the Brown Butter
Using browned butter just takes the gluten free chocolate brownies to the next level and if you have never tried using brown butter then it's a must!
Brown butter is easy to make and significantly enhances the flavor with a rich nutty aroma that adds depth to the overall flavor of the gluten free brownies.
Step 1: Dice the butter into uniform cubes to ensure even melting and browning. Gently put the butter cubes in the saucepan, setting the heat to medium-low.
Step 2: Once the butter has fully melted tiny bubbles will start to form on the surface and stir frequently with a whisk (See image 2).
Step 3: The butter will start foaming. As you stir, pay close attention to the color of the butter. It will gradually turn from yellow to amber, then to a golden brown. This process will take about 5-8 minutes (See image 3).
Once the butter achieves a rich, golden-brown hue with subtle speckles at the pan's base and has a nutty fragrance, promptly take it off the heat. Avoid allowing it to progress beyond this point, as it can swiftly turn from browned to burnt.
Step 4: Stop the cooking process and prevent the butter from overcooking by transferring it to a heatproof bowl. Allow it to cool for a approx 10 minutes.
Tip: Monitor the butter during the browning process, as it can rapidly turn into a burnt state. Once the desired level is reached, swiftly remove it from the heat and transfer it to a bowl for immediate cooling to prevent any further cooking in the hot pan.
Make the Brownie Batter
Step 5: In a heat proof bowl melt the chocolate. This can be done in the microwave or over a bain marie.
In a large bowl with an electic whisk or stand mixer, whisk together eggs and sugar for a minimum of 5 minutes until the mixture achieves a frothy consistency, essential for the coveted shiny brownie top (See image 5).
Step 6: Add the browned butter, vanilla extract and melted chocolate into the whipped eggs. Fold in gently until fully combined.
Add the flour, cocoa powder, xanthan gum and salt into the wet mixture and continue to fold in gently until no streaks remain and it is fully incororporated.
Tip: Achieve the desired glossy brownie top by whisking the eggs and sugar until the mixture becomes noticeably frothy. The sugar's caramelization during baking will contribute to a shiny, crisp layer on top of the brownie.
Baking the Gluten Free Brownies
Step 7: Add the brownie batter to the lined baking pan and spread evenly. Place in the oven for approximately 20 minutes. Checking with a skewer and when it almost comes out almost clean it is ready. (Do not overbake there will be some pieces of brownie on the skewer they are ready).
Step 8: Move the baking pan to a cooling rack leaving the gluten free brownie in the pan to cool fully before serving.
Tip: Carefully place the baking tray on a cooling rack leaving the gluten free brownie in the tin to cool. If you try to slice while still warm you may have a gooey mess as brownies require time to set.
💡 Pro Recipe Tips
- Tip #1: Use Good Quality Ingredients - The ingredients used can change the outcome of the brownies. I always use good quality butter, chocolate, cocoa powder and pure vanilla extract.
- Tip #2: Bake by Weight - Using scales and grams when baking ensures precise and consistent measurements, leading to more accurate and reliable results. Digital scales can be found cheaply online. I do use spoon measurements for smaller ingredient quanilities.
- Tip #3: Browning the Butter - Monitor the butter during the browning process, as it can rapidly turn into a burnt state. Once the desired level is reached, swiftly remove it from the heat and transfer it to a bowl for immediate cooling to prevent any further cooking in the hot pan.
- Tip #4: Shiny Top - Achieve the desired glossy brownie top by whisking the eggs and sugar until the mixture becomes noticeably frothy. The sugar's caramelization during baking will contribute to a shiny, crisp layer on top of the brownie.
- Tip #5: Allow to Fully Cool - If you try to slice while still warm you may have a gooey mess as brownies require time to fully set.
❔ Recipe FAQs
The gluten free brownies can be stored in an airtight container at room temperature for up to 3-4 days. They can also be kept in the refrigerator and can keep for up to a week when chilled.
Yes, They can be made up to 4 days in advance.
Yes, just use your preferred dairy free butter and chocolate to make dairy free chocolate brownies.
If you are a lover of chocolate desserts then you might also want to try this gluten free dark chocolate cake, pear and chocolate cake, or Nutella torte.
🍫 More gluten free Brownie recipes
If you tried this Gluten Free Chocolate Brownies recipe. Please leave a star 🌟rating in the recipe card below & a review in the comments section further down the page. Subscribe and get free recipes straight to your inbox.
📖 Recipe
Gluten Free Chocolate Brownies with Brown Butter
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- 8 x 8 Inch lined Baking pan
- Sauce Pan
- Rubber Spatula
Ingredients
- 170 grams Unsalted Butter
- 3 Large Eggs
- 200 grams Light Brown Sugar
- 1 teaspoon Vanilla Extract
- 150 grams Dark Chocolate
- 100 grams Gluten Free All Purpose Flour AKA Gluten free plain flour in the UK
- 30 grams Cocoa Powder
- ¼ teaspoon Salt
- ¼ teaspoon Xanthan Gum You can omit if the flour blend already contains xanthan gum.
Instructions
- Preheat oven to 175°C/325°F/Gas mark 3. Line an 8x8 baking pan with parchment paper.
- Dice the butter into uniform cubes to ensure even melting and browning. Gently put the butter cubes in the saucepan, setting the heat to medium-low.
- Once the butter has fully melted tiny bubbles will start to form on the surface and stir frequently with a whisk (See image 2).
- The butter will start foaming. As you stir, pay close attention to the color of the butter. It will gradually turn from yellow to amber, then to a golden brown. This process will take about 5-8 minutes (See image 3).
- Once the butter achieves a rich, golden-brown hue with subtle speckles at the pan's base and has a nutty fragrance, promptly take it off the heat. Avoid allowing it to progress beyond this point, as it can swiftly turn from browned to burnt.
- Stop the cooking process and prevent the butter from overcooking by transferring it to a heatproof bowl. Allow it to cool for a approx 10 minutes.
- In a heat proof bowl melt the chocolate. This can be done in the microwave or over a bain marie.
- In a large bowl with an electic whisk or stand mixer, whisk together eggs and sugar for a minimum of 5 minutes until the mixture achieves a frothy consistency, essential for the coveted shiny brownie top.
- Add the brown butter, vanilla extract, and melted chocolate to the whipped eggs and fold in gently until fully combined.
- Add the flour, cocoa powder, xanthan gum and salt into the wet mixture and continue to fold in gently until no streaks remain and it is fully incororporated.
- Add the brownie batter to the lined baking pan and spread evenly. Place in the oven for approximately 20 minutes. Checking with a skewer and when it almost comes out almost clean it is ready. (Do not overbake there will be some pieces of brownie on the skewer they are ready).
- Move the baking pan to a cooling rack leaving the gluten free brownie in the pan to cool fully before serving.
Notes
- Tip #1: Use Good Quality Ingredients - The ingredients used can change the outcome of the gluten free chocolate brownies. I always use good quality butter, chocolate, cocoa powder and pure vanilla extract.
- Tip #2: Bake by Weight - Using scales and grams when baking ensures precise and consistent measurements, leading to more accurate and reliable results. Digital scales can be found cheaply online. I do use spoon measurements for smaller ingredient quanilities.
- Tip #3: Browning the Butter - Monitor the butter during the browning process, as it can rapidly turn into a burnt state. Once the desired level is reached, swiftly remove it from the heat and transfer it to a bowl for immediate cooling to prevent any further cooking in the hot pan.
- Tip #4: Shiny Top - Achieve the desired glossy brownie top by whisking the eggs and sugar until the mixture becomes noticeably frothy. The sugar's caramelization during baking will contribute to a shiny, crisp layer on top of the brownie.
- Tip #5: Allow to Fully Cool - If you try to slice while still warm you may have a gooey mess as brownies require time to fully set.
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
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