Gluten Free Brown Butter Brownies

Preheat the oven to 350 degrees Fahrenheit.
Grease and line an 8x8 baking pan with parchment paper and set aside.
Cut the cold butter into cubes and add to a sauce pan. You ideally want to use a light colored pan here.
Turn the stove to medium heat and heat until the butter melts. Once the butter melts, it will start to foam a bit. Stir regularly (and don't leave the stove as butter burns quickly!). It will take about 5-8 minutes to brown nicely, keep stirring throughout this process.
Once the bottom has browned (you will see visible brown bits) pour the butter into a heat safe bowl. It's important to do this so the butter doesn't burn.
Immediately stir in the 4 ounces of chocolate. Keep in mind this is 4 ounces by weight, not volume.
Stir regularly until the chocolate is fully melted. Set aside.
Add the white sugar, brown sugar, eggs and vanilla to a mixing bowl or bowl of a stand mixer.
Beat on medium speed for 2-3 minutes or until the mixture becomes a pale color and looks light and fluffy. This step is key for those crackle tops!
Beat in the butter/chocolate mixture until combined.
Add in the flour, cocoa and salt and mix together. Fold in the extra chocolate chips if using.
Transfer to the prepared baking pan and spread the top out. Add additional chocolate chips on top if desired.
Bake for 32-38 minutes or until a toothpick comes out mostly clean. All ovens are different so keep an eye on them. These brownies are designed to be fudgy, but you can take them out early if you like them really fudgy.
Let cool fully, then slice and enjoy!

Gluten Free Brown Butter Brownies

Equipment

Ingredients

Wet

Dry

Instructions

Notes

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