Description
Make decadent Gluten Free Brown Butter Brownies with toasted pecans.
Ingredients
Scale
- 120 g (1 cup) pecans
- 140 g (1 ¼ sticks) unsalted butter
- 240 g (8 ½ oz) chopped dark chocolate, 60-70% cocoa solids
- 3 UK medium/US large eggs, room temperature
- 200 g (1 cup) light brown soft sugar
- 75 g (½ cup + 2 tbsp) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour blend, which doesn’t contain added xanthan gum. You can also mix your own blend with 50% finely ground white rice flour, 30% potato starch and 20% maize flour by weight.)
- 30 g (4 tbsp) Dutch processed cocoa powder
- ½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
- ½ tsp salt
Instructions
- Adjust the oven rack to the middle position and pre-heat the oven to 350ºF (180ºC). Place the pecans on a baking sheet and spread them out into an even layer.
- Bake at 350ºF (180ºC) for 8-10 minutes, stirring occasionally. Once toasted, allow to cool on the baking sheet. Once cooled, roughly chop them and set aside until needed.
- Add the butter to a saucepan and cook it over medium-high heat with frequent stirring for 6-8 minutes in total.
- The butter will first melt and then start bubbling and foaming. Finally, it will turn amber. You should see specks of a deep brown/amber colour on the bottom of the saucepan.
- Remove from heat, pour the browned butter into a separate bowl, and allow to cool until warm.
- Adjust the oven rack to the middle position, pre-heat the oven to 320ºF (160ºC) and line a 9 inch (23cm) square baking tin with baking/greaseproof paper.
- Place the dark chocolate in a heat-proof bowl. Melt the chocolate above a pot of simmering water or in the microwave. Set aside to cool until warm.
- In a stand mixer fitted with the whisk attachment or using a hand mixer with the double beaters attachment, whip the eggs and light brown soft sugar together until pale and fluffy, about 5-7 minutes.
- Pour in the brown butter and melted chocolate, and fold them in using a rubber spatula until fully incorporated.
- Sift in the gluten free flour blend, Dutch processed cocoa powder, xanthan gum and salt, and fold them in until just combined.
- Add in most of the chopped toasted pecans (reserving some for sprinkling on top) and mix them in until until evenly distributed.
- Transfer the brownie batter into the lined baking tin and smooth out the top.
- Sprinkle the reserved pecans on top and bake at 320ºF (160ºC) for 20-22 minutes for gooey brownies or 24-26 minutes for fudgy brownies.
- You can check the doneness of the brownies by inserting a toothpick or skewer into the middle. The toothpick should come out covered in half-baked batter for gooey brownies or with many moist crumbs attached for fudgy brownies.
- Allow the brownies to cool completely in the baking tin before removing them out of the tin, slicing and serving.
Notes
- To get very neatly sliced brownies, make sure that they’re really completely cool before cutting. Ideally, cool them for 2-3 hours at room temperature.
- The brown butter brownies keep well in a closed container in a cool dry place for 3-4 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg