Gluten Free Chocolate Brownies with Brown Butter

Gluten free chocolate brownies sliced into squares.

5 from 1 vote

Gluten Free Chocolate Brownies with Brown Butter

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.

Prep Time20

Cook Time20

Course: Baking, Dessert

Cuisine: American

Diet: Gluten Free

Servings: Slices

Calories: 382kcal

Author: Amanda

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