Gluten Free Brown Butter Brownies
Overview
Yeah, so if you’re a fan of fudgy, decadent, and rich chocolate brownies, man do I have the recipe for you.
Makes 12 Brownies
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
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12 Tbsp unsalted butter
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8 ounces chocolate morsels; I used dark chocolate. Semi sweet will work also.
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1/2 cup light brown sugar
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1/2 cup granulated sugar
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3 large eggs
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2 teaspoons vanilla extract
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1/2 cup almond flour
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1/2 cup unsweetened cocoa powder
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3/4 tsp kosher salt
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1.5 cups chocolate chips; I used semi sweet.
Method
Preheat the oven to 350 degrees. Grab an 8×8 pan and line it with parchment paper.
In a small pan over medium low heat, start melting the butter. The butter will melt, and occasionally move the butter around the pan. After a couple minutes, the butter will start to develop a foam, and you’ll start hearing the butter talk to you (ha, seriously though, it also smells amazing at this point!). Eventually, the popping will stop, there will be some brown little bits. About 90 seconds-3 minutes after the noises stop, remove from the heat. Pour in 8 ounces of chocolate chips. Stir until chocolate is melted. Pour this mixture into a large bowl.
In a small bowl, whisk together the cocoa powder, almond flour, and salt. Set aside.
Grab the bowl with the butter and chocolate. Stir in the granulated, brown sugar, and vanilla until combined. Add the eggs, one at a time, until incorporated.
Next slowly add the dry ingredients to the wet until just combined. Fold in the rest of the chocolate chips.
Place brownie mixture into the 8×8 pan. Bake in the preheated oven for about 30 minutes. If you want a firmer brownie, bake up to 35 minutes.
As difficult as this may sound, because the aroma of chocolate will fill your kitchen, you must wait until the brownies are 100% cool to cut (trust me). Once cut, store them in an air tight container for up to 3 days.
Enjoy!!!
Gluten Free Brown Butter Brownies
Ingredients
- 12 tbsp unsalted butter
- 8 ounces chocolate morsels; I used dark chocolate. Semi sweet will work also.
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar3 large eggs
- 2 tsp vanilla extract1
- 1/2 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 3/4 tsp kosher salt
- 1.5 cups chocolate chips; I used semi sweet
Instructions
- Preheat the oven to 350 degrees. Grab an 8×8 pan and line it with parchment paper.
- In a small pan over medium low heat, start melting the butter. The butter will melt, and occasionally move the butter around the pan. After a couple minutes, the butter will start to develop a foam, and you’ll start hearing the butter talk to you (ha, seriously though, it also smells amazing at this point!). Eventually, the popping will stop, there will be some brown little bits. About 90 seconds-3 minutes after the noises stop, remove from the heat.
- Pour in 8 ounces of chocolate chips. Stir until chocolate is melted. Pour this mixture into a large bowl.
- In a small bowl, whisk together the cocoa powder, almond flour, and salt. Set aside.
- Grab the bowl with the butter and chocolate. Stir in the granulated, brown sugar, and vanilla until combined. Add the eggs, one at a time, until incorporated.
- Next slowly add the dry ingredients to the wet until just combined. Fold in the rest of the chocolate chips.
- Place brownie mixture into the 8×8 pan. Bake in the preheated oven for about 30 minutes. If you want a firmer brownie, bake up to 35 minutes.