Gluten Free Chocolate Brownies with Brown Butter

Ingredients

• 170 gunsalted butter
• 3large eggs
• 200 glight brown sugar
• 1 teaspoonvanilla extract
• 150 gdark chocolate
• 100 ggluten-free all-purpose flour (plain flour)
• 30 gcocoa powder
• 1/4 teaspoonsalt
• 1/4 teaspoonxanthan gum

Instructions

1. 1

   Prepare the tin

   Heat the oven to 175°C (325°F; Gas Mark 3). Line an 20 × 20 cm (8 × 8 inch) baking tin with baking parchment.

2. 2

   Cut the butter

   Dice the butter into evenly sized cubes so it melts and browns at a similar rate. Put it in a saucepan over a medium-low heat.

3. 3

   Melt the butter

   When the butter has melted and tiny bubbles begin to appear on the surface, stir it frequently with a whisk.

4. 4

   Brown the butter

   As the butter foams, watch its colour as you stir. It will deepen from yellow to amber and then golden brown; this takes about 5–8 minutes.

5. 5

   Stop the browning

   Take the pan off the heat as soon as the butter is golden brown, has fine specks at the base of the pan and smells nutty. It can burn quickly if left to cook further.

6. 6

   Cool the butter

   Pour the butter into a heatproof bowl to stop it cooking. Leave it to cool for about 10 minutes.

7. 7

   Melt the chocolate

   Melt the chocolate in a heatproof bowl, either in the microwave or over a bain-marie.

8. 8

   Whisk eggs and sugar

   Using an electric whisk or stand mixer, whisk the eggs and sugar together for at least 5 minutes, until frothy. This helps form the brownies’ shiny top.

9. 9

   Combine wet ingredients

   Gently fold the brown butter, vanilla extract and melted chocolate into the whipped egg mixture until combined.

10. 10

    Add dry ingredients

    Fold in the flour, cocoa powder, xanthan gum and salt until evenly mixed and no streaks remain.

11. 11

    Bake the brownies

    Spread the batter evenly in the lined tin and bake for about 20 minutes. Check with a skewer: it should come out almost clean, with a few brownie crumbs clinging to it. Do not overbake.

12. 12

    Cool before serving

    Set the tin on a cooling rack and leave the brownies in it until fully cool before serving.

What are brown butter brownies?

Brownies are a familiar American bake, usually made with chocolate or cocoa and cut into squares. This version swaps ordinary melted butter for butter cooked until its milk solids turn golden, giving the brownies a toasted, nutty note.

Brown sugar adds a caramel-like depth, while dark chocolate and cocoa provide a double hit of chocolate. A gluten-free flour blend makes the recipe suitable for gluten-free baking; xanthan gum helps provide structure if the blend does not already contain it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 382 calories, 5g protein, 43g carbs, 22g fat.

The flour and brown sugar provide most of the carbohydrates, while butter and chocolate contribute much of the fat. Eggs and chocolate supply some protein. Pair a brownie with fresh fruit or yoghurt for a more balanced snack or dessert.

Choosing the ingredients

Chocolate: Use dark chocolate that you enjoy eating, as its flavour comes through clearly in the finished brownies. Melt it gently and let it cool slightly before folding it into the eggs.

Flour: Choose a gluten-free all-purpose or plain flour blend. Check its ingredients before adding xanthan gum, since some blends already include it.

Getting the brown butter right

Even pieces: Cut the butter into similar-sized cubes so they melt at much the same pace. Keep the heat at medium-low and stir often once it has melted.

Colour and smell: Look for golden-brown butter with small specks at the bottom of the pan and a nutty aroma. Transfer it promptly to a heatproof bowl; it can go from browned to burnt quickly.

Building the shiny top

Whisking: Beat the eggs and sugar for at least 5 minutes, until the mixture looks frothy. This step incorporates air and is important for the glossy surface.

Folding: Add the brown butter, vanilla and melted chocolate gently, then fold in the dry ingredients only until no flour streaks remain. Vigorous mixing after adding the flour can make the texture less tender.

When are they done?

The recipe gives an approximate baking time of 20 minutes, but the skewer is the more useful cue. The brownies are ready when it comes out almost clean with a few moist crumbs attached.

Do not wait for the skewer to be completely clean: that can mean the brownies have baked too long. Leave them in the tin to cool fully so they can set before cutting.

Serving and cutting

Let the brownies cool completely in the tin before slicing; warm brownies are softer and harder to portion neatly. For cleaner squares, use a sharp knife and wipe it between cuts.

Serve a square on its own or alongside fresh berries or a spoonful of yoghurt. Those additions bring a fresh contrast to the rich chocolate and buttery flavour.

Recipe notes & tips

• Use a light-coloured saucepan if possible, so the butter’s colour is easier to judge.
• Have a heatproof bowl ready before browning the butter so you can transfer it straight away.
• Allow the melted chocolate and brown butter to cool slightly before adding them to the eggs.
• Check whether your flour blend already contains xanthan gum before measuring it out.
• Start checking the brownies at about 20 minutes and use the skewer cue rather than baking until it comes out entirely clean.
• Cool the brownies fully in the tin before slicing for neater portions.

Variations

• Add walnuts: Fold chopped walnuts into the batter with the dry ingredients.
• Use milk chocolate: Swap in milk chocolate for a sweeter, milder chocolate flavour.
• Add chocolate chunks: Stir extra chunks of dark chocolate through the finished batter.
• Try a pinch of coffee: Add a small pinch of instant coffee to deepen the chocolate flavour.
• Add berries: Serve with fresh raspberries or strawberries for a fruity contrast.

Common mistakes to avoid

• Leaving the butter on the heat: It can burn quickly after browning, so transfer it to a heatproof bowl as soon as it smells nutty.
• Skipping the long whisk: The shiny top depends on whisking the eggs and sugar for at least 5 minutes until frothy.
• Adding hot butter or chocolate: Let both cool slightly before folding them into the egg mixture.
• Overmixing the flour: Fold just until no streaks remain to avoid working the batter more than necessary.
• Waiting for a clean skewer: A few moist brownie crumbs mean the brownies are ready; baking until completely clean can dry them out.
• Cutting while warm: The brownies need to cool fully in the tin to set and slice more cleanly.

How to store

Once cool, store the brownies in an airtight container at room temperature for up to 3 days. Reheat a portion briefly in the microwave if you prefer it warm.

Frequently asked questions