Gluten Free Brown Butter Brownies

Ever have a craving for chocolate that won’t go away? Like, desperation setting in, just got to have some? But do you also have multiple food allergies, intolerance and /or sensitivities that makes it hard to eat chocolate due to soy, nuts or gluten (or even dairy; I solved that one by buying fresh from a local dairy farm)? Search no more. This recipe is absolutely to die for! It is a modification of Ashton’s recipe at Something Swanky. Hours upon hours of surfing Pinterest for a good, easy gluten free brownie recipe turns up many recipes that are similar to one another, some that are vegan, and some (gasp!) RAW! Not sure I’m ready to go raw. Some of those raw dessert recipes actually look and sound pretty good, but brownies? Eh. But I’m not going to ramble. You want the recipe. Disclaimer:  I use organic ingredients. Kerrygold lightly salted grass fed butter, Florida Crystals Organic Cane Sugar, Now Foods Organic Cocoa Powder (although you can also by organic/non-GMO raw cacao; I haven’t tried that yet), sea salt if you decide to use unsalted butter (I use Himilayan Pink whenever I do need to use salt…read this to see why it’s so much better for you), organic or certified Rainforest Alliance coffee (this time I used Green Mountain’s Organic Sumatra Aceh), Twin Oaks organic pastured eggs (farmer’s markets; I can’t eat eggs, per se, without horrible side effects, but in minute doses cooked in things like, say  BROWNIES, I do okay), Bob’s Red Mill gluten free flours (I made my own mix that I learned on the website that has no xanthan gum, but you can always buy theirs here), and Enjoy Life Semi Sweet Mini Chocolate Chips (those are so delicious and only 3 ingredients!).

Gluten Free Brown Butter Brownies

-2 1/2 sticks butter, softened
-2 cups sugar
-1 1/2 cups unsweetened cocoa powder
-1/2 teaspoon salt** (if you use unsalted butter)
-1 tablespoon fresh brewed strong coffee
-1 teaspoon vanilla
-4 eggs
-140 grams gluten free flour
-1 cup high quality semi sweet chocolate chips

1. Prepare a 9×13 baking pan by spraying with a non-stick cooking spray and line with parchment paper (makes getting the brownies out so much easier and cleanup a breeze).


2. Melt butter in a large saucepan over medium heat (you will want something to keep around the pan to prevent a mess from the moisture evaporating when it starts bubbling). Keeping a close eye on it, as soon as it has reached a light golden brown color and has little “bits” formed (like in this photo), it’s ready. Remove from heat promptly to avoid burning it.

4. Turn oven on to preheat to 350 degrees F.


5. Pour into glass bowl and add sugar…..


and cocoa powder and beat until smooth.


6. Add salt (if using unsalted butter), coffee….


and vanilla.


Add the eggs, one at a time, mixing in between each addition.


7. Add the flour and mix…..


and chocolate chips, and stir well (it will be quite thick).


8. Using a sturdy spatula, spread the batter into lined pan. Bake for 20 – 25 minutes until when toothpick inserted is slightly moist (hey, you don’t want a dry brownie!).


9. Let cool completely on wire rack, and cut into 2-inch squares. I don’t use xanthan gum (after reading and researching, some gluten free foods don’t really need it). Some people who are gluten intolerant or Celiac can’t tolerate xanthan gum either. If you really do need a binder say, for a cake, try ground chia seeds, ground flax seeds or arrowroot. This is really delicious when it’s been in the freezer and you let it thaw just long enough so that when you eat the brownie, you get the little crunch of the chocolate chips! 😃


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