I've made these awesomely delicious brownies several times, and can I remember to get at least one nice photo of them cut and on a plate? Nope, we're too busy enjoying them to take any sort of photo. My absolute favorite way to eat them is to have a little square of warm brownie with a bit of whipped cream. Mmm... delicious! Enjoy!

Fresh from the oven! Yum Yum Yum!

Quick and Delicious Browned Butter Brownies

Preheat the oven to 375 F. Line a 9 x 13 pan with parchment paper. 

In a large metal bowl, place: 

6.5 - 7 oz dark chocolate (70-75%)

Brown butter by placing a small frying or saucepan over medium heat and adding:

3/4 cup salted butter

Stir constantly, making sure to scrap the bottom well. Let cook and bubble for 5-7 minutes, until it turns into a nice golden brown. Make sure to keep an eye on it, since you don't want to overcook the browned butter. 

Immediately pour the browned butter overtop the dark chocolate in the large metal bowl. Mix well, until the chocolate is melted thoroughly. Add and stir in: 

1 cup sugar

Add and stir in (one at a time or all at once):

5 eggs (size large)

Add and stir in: 

1/4 cup Kristin's Gluten-Free Flour Mix

1 1/2 cup chocolate chips (ideally use 1/2 cup each of 3 different kinds chocolate chips - like semi, milk, caramel and/or white)

Pour brownie batter into parchment-lined 9 x 13 dish and smooth the top to make the batter evenly spread.

Spread in the parchment-lined 9x13 pan and ready to bake!

Bake at 375 F for 22-24 minutes.  Let rest at least 5 minutes before cutting a piece to eat, or it'll be too floppy. Although, if you can't wait, it's understandable.  Leftovers last perfectly well on the counter for a day or so, although I usually like to cut and store leftovers in the fridge or freezer, too, once they're fully cool. 

Enjoy!

Quick and Delicious Browned Butter Brownie Recipe by Successfully Gluten Free!

This Finnish Pancake roll filled with a whipped cream and fresh fruit and/or jam filling is absolutely the most delicious thing. My brother living in Finland told me how popular it is there, and I had to create a scrumptious gluten-free version we could enjoy at home. A new favorite, and so easy to whip together! Enjoy!

A delicious slice of homemade GF Finnish Pancake Roll. Yum!

Finnish Pancake roll, topped with extra fruit coulis sauce and a side of strawberries. Yes, we ate this for dinner because sometimes that is what you do.

Finnish Pancake Roll

Makes 1 large pancake roll, to be cut into slices of the size of your choice. 

To prepare the pancake:

Whisk together: 

1 cup Kristin's Gluten-Free Flour Mix

3 Tbsp sugar

1 1/2 tsp baking powder

1 tsp vanilla sugar (or 1 tsp vanilla extract added with wet ingredients)

1/2 tsp salt

Add and whisk in until smooth: 

1 3/4 cups warm milk (not hot)

2 eggs

1 Tbsp melted butter

Pour onto a parchment-lined cooking/baking pan (I use the size I typically use for baking cookies). Bake at 400 F for ~20 minutes, until golden brown. Remove from oven. Slice around the edges with a butter knife to loosen, then slide parchment onto a cooling rack to let the pancake fully cool. 

Pancake batter, ready for the oven. I don't worry about spreading properly or evening things out. I just hope the pan I chose to use isn't warped!

Fresh from the oven and a nice golden brown.

To prepare cream filling:

Whip until stiff: 

~1 - 1 1/4 cup (225 - 300 ml) heavy cream 

1/2 cup powdered sugar

Add and beat until smooth and stiff:

100 g (3.5 oz) cream cheese (I recommend the cream cheese in a tub vs the block, which may not mix in as nicely)

OR

100 g (3.5 oz) mascarpone cheese 

The nice whipped cream and cream cheese or mascarpone filling.

To assemble the roll:

Flip the fully cooled pancake over onto a clean piece of parchment paper. Spread the cream filling evenly over the pancake. 

Topped with the whipped cream filling, ready for the fruit!

Top with a variety of fruits and loose jams or coulis. Some suggestions: 

diced strawberries

blueberries

raspberries

strawberry coulis

raspberry coulis

blackberry-raspberry coulis (Similar to raspberry coulis, but I usually mash them a bit while cooking and let them simmer an extra 5-10 minutes to help the blackberries break down)

peach jam

Topped with blueberries and a blackberry-raspberry coulis sauce

Topped with a homemade peach jam and diced strawberries (mixed with 1 tsp sugar)

Roll up your pancake roll. If desired, you can sprinkle the top with a bit of powdered sugar before serving.  Slice with a serrated knife and serve with extra coulis and/or diced fruit on the side, if desired. Enjoy! 

Completed Finnish Pancake Rolls:

This Finnish Pancake Roll was filled with blueberries, blackberry-raspberry coulis and served with diced strawberries and some extra coulis on top.

Rolled and ready to slice and serve with extra coulis and diced strawberries.

A slice, ready for some toppings. 

This Finnish Pancake Roll was filled with a homemade peach jam and diced strawberries (mixed with 1 tsp sugar to soften them a bit), then topped with powdered sugar before serving.

Rolled and ready to serve!

Slices, ready to eat!

Finnish Pancake Roll Recipe by Successfully Gluten Free!