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!

 I've been reading about making cookies with browned butter, but I've just been too lazy to go through the ordeal of browning and then cooling. But then, after some trial and tweaking, I discovered this method of browning butter - cooling a bit, and then adding in the other ingredients, similar to making my favorite brownies recipe. Enjoy!

Freshly cooled browned butter chocolate chocolate chip cookies! Yum!

Browned Butter Chocolate Chocolate Chip Cookies

Preheat oven to 350 F.  Line baking sheets with parchment paper. 

In a small saucepan over medium heat, place: 

3/4 cup butter

Stirring 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. The little bits at the bottom are nice browned bits of milk, which have a lot of flavor, so that's totally normal to see and you'll want to keep and add them into your cookie dough, as well.  

Remove from heat. Pour the browned butter into a bowl. Stir in: 

1/2 cup cocoa powder

2 Tbsp milk

1 tsp vanilla bean paste or vanilla extract

Set the cocoa powder and browned butter on a cooling rack for 10 minutes, to cool down.  

In a large bowl, whisk together the dry ingredients: It's important to do this in GF baking to avoid clumping.

1 cup white rice flour

1/2 tsp xanthan gum

3/4 tsp baking soda

3/4 tsp salt

Beat together in a mixer 2-3 minutes (just to help it cool down a bit):

browned butter-cocoa-vanilla mixture

1/3 cup sugar

1/2 cup brown sugar

Add and beat until light and fluffy, 3-4 minutes: 

2 eggs

1/2 - 1 tsp water (if you'd like them to spread more - the ones in the photos did not have this extra water, so they did not spread much)

Stir in the flour mixture from above, just until combined. 

Add and stir in: 

2 cups chocolate chips, an assortment is nice (white, milk, semi, dark, etc)

Scoop onto parchment lined pans. Flatten slightly, if desired, for a wider cookie. Bake at 350 F. Small scoops (1 Tbsp) bake ~7-9 minutes OR Large scoops (should be flattened) bake ~13-14 minutes.

Scooped and ready to bake. The more chips, the less they'll spread. If you like fewer chips, they will tend to spread a bit more during baking. (But not too much).

Fresh from the oven. 

Let rest on the baking trays ~5 minutes before removing to the cooling racks. Best of luck not eating them immediately off the cooling racks.  If any are left, cooled cookies can be frozen for later. 

For an extra special treat, you can dip frozen cookies halfway in melted caramel chocolate or any other chocolate.  Yum!  Enjoy!

Cooling on the cooling rack. The house smells delicious.

Dipped in some caramel chocolate leftover from making chocolate dipped banana slices. Yum!

Browned Butter Chocolate Chocolate Chip Cookies Recipe By Successfully Gluten Free!