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If you love butterscotch, you are in for a treat with these decadent gluten free butterscotch brownies. They are full of browned butter and brown sugar flavor goodness! Add in chips or make them plain. Either way, these chewy brownies are amazing.
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I have been posting some fun flavors of gluten free brownies recently, and I love all of the reader comments asking for more flavors. These gluten free butterscotch brownies were a big hit with my family and a few neighbors I recruited to help me taste test.
Check out all of my delicious flavors of gluten free brownies for more baking fun! You can also make these into Gluten Free Cheesecake Brownie Bars!
These are the best brownies I have ever made!! This is a winner. I did not change anything in the recipe. Thanks!!!!”
Charlet S.
Why These Gluten Free Butterscotch Brownies Are so Great:
- These gluten free browned butter brownies are full of delicious butterscotch flavor. You can add butterscotch chips for even more!
- You can make this recipe in about 30 minutes!
- Butterscotch brownies are perfect for bake sales!
- Serve them with a scoop of ice cream, and top them with my homemade Bourbon Butterscotch Sauce for a fun dessert!
Top Pick
Bob's Red Mill Gluten Free 1:1 Flour, 22-ounce 4 pack
This is a great gluten-free flour blend for making cookies, muffins, and biscuits. For best results, be sure to let the batter sit for 15-20 minutes before baking. Do not use this blend for yeast recipes.
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Ingredient Notes:
- Gluten free flour blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend, Pillsbury Gluten Free Flour Blend, and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum – If your gluten free flour blenddoesn’t contain xanthan gum or guar gum, please add one teaspoon.
- Butter – Use unsalted. As much as I wish I had success making this dairy-free, vegan/dairy-free butter doesn’t brown and taste the same as real butter.
- Eggs – For this recipe, I used size extra large eggs.
- Vanilla extract – I recommend pure vanilla extract. Imitation doesn’t taste as good in this recipe.
Step-By-Step Directions:
Step 1: In a large bowl, add your gluten free flour blend, sugar, brown sugar, baking powder, and sea salt. Use a whisk to blend them together.
To measure your gluten free flour, I recommend using either the spoon method or leveling method.
Spoon Method:You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Leveling Method:Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
Step 2: Add your butter to a small saucepan. Cook on low heat for 5-9 minutes until your butter is golden brown in color. Set it aside to cool for 10 minutes. You don’t want the butter to get too hot, or it will cook the eggs.
HINT: The length of time to brown the butter will depend on the size of pot you use.
Step 3: In a small
Note: You can use a standing mixer as well. You would want to add the wet ingredients to the mixer bowl, then gradually add the dry ingredients. Mix with a paddle attachment on low speed. Gradually increase the speed to medium until the ingredients are blended.
Step 4: this is what your brownie batter will look like.
Step 5: Spread the brownie batter in an 8×8 pan for thicker brownies or a 9×13 pan for thinner brownies. Either grease the pan or line it with parchment paper.
Step 6: Bake the brownies at 350º F for 18-22 minutes. The shorter bake time is if you want the butterscotch blondies to have a gooey center.
Variations:
- As I mentioned above, adding butterscotch or chocolate chips takes these brown butter blondies to a whole new level!
- Drizzle melted chocolate over the top.
- Top them with vanilla frosting!
Tips and Recipe FAQ:
What is the difference between blondies and brownies?
The main difference between blondies and brownies is brownies are made with chocolate, and blondies are made with white chocolate or no chocolate.
How do you get gooey middles?
If you like your brownies and blondies on the gooey side, take them out of the oven sooner when the edges start to look brown.
How long will these butterscotch brownies keep fresh?
These brownies will keep fresh for up to 4 days in an air-tight container or for up to 4 months in the freezer.
You may also love these minty Gluten Free Peppermint Brownies or these Gluten Free Chocolate Espresso Brownies!
More Gluten Free Brownie Recipes:
- Paleo Brownies – Complete with hidden veggies and no refined sugar.
- Gluten Free Lemon Brownies – For my lemon lovers.
- Traditional Gluten Free Brownies – One of the most popular!
- Gluten Free White Chocolate Brownies
- Easy Gluten Free Peanut Butter Blondies
Gluten Free Butterscotch Brownies
Sandi Gaertner
Easy to make chewy gluten free butterscotch brownies
4.64 from 11 votes
Print Pin it
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 16 brownies
Calories 229 kcal
Equipment
Mixing bowls
8×8 pan
Ingredients
- 2 cups gluten free flour blend * see note
- ¾ cup brown sugar
- ½ cup sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon sea salt
- 1 cup butter unsalted
- 2 teaspoons pure vanilla extract
- 3 eggs size extra large
- ½ cup Optional: chocolate or butterscotch chips
Instructions
Preheat the oven to 350º F.
In a large bowl, add your gluten free flour blend, sugar, brown sugar, baking powder, and sea salt. Use a whisk to blend them together.
Add your butter to a small saucepan. Cook on low heat for 5-9 minutes until your butter is a golden brown color. Set it aside to cool for 10 minutes. You don't want the butter too hot or it will cook the eggs.
In a small mixing bowl, add the brown butter, eggs, and vanilla. Whisk to blend them. Pour the wet ingredients into the dry ingredients. Mix well.
Note:You can use a standing mixer as well. You would want to add the wet ingredients to the mixer bowl, then gradually add the dry ingredients. Mix with a paddle attachment on low speed. Gradually increase the speed to medium until the ingredients are blended.
Spread the brownie batter in an 8×8 pan for thicker brownies or a 9×13 pan for thinner brownies. Either grease the pan or line it with parchment paper.
Bake the brownies at 350º F for 18-22 minutes. The shorter bake time is if you want the butterscotch blondies to have a gooey center.
Remove the brownies from the oven and let cool on a wire cooling rack.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- Xanthan Gum – If your gluten free flour blenddoesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- These brownies will keep for up to 4 days in an air-tight container or for up to 4 months in the freezer.
To measure your gluten free flour, I recommend using either the spoon method or leveling method.
Spoon Method:You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Leveling Method:Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 1brownieCalories: 229kcalCarbohydrates: 28gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 61mgSodium: 262mgPotassium: 67mgFiber: 2gSugar: 17gVitamin A: 399IUCalcium: 43mgIron: 1mg
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Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
