Okay, before you make a face about the fact that this is a gluten free recipe, don't! This is the best brownie recipe I have ever made. I am all about using regular flour but I needed to find a recipe a while ago that was gluten free. I found this recipe from a blog called Fire and Salt. This recipe is so simple that there is no reason to ever use a brownie mix from a box.
Gluten Free Brown Butter Brownies
10 tablespoons unsalted butter
1-1/4 cups sugar
3/4 cup unsweetened cocoa powder (I use Wilbur Dutch Processed Cocoa - this is the best cocoa I have found on the market and having a good cocoa will make all the difference in the taste of the brownies)
1/4 teaspoon salt
2 teaspoons water
1 teaspoon pure vanilla extract
1/3 cup plus 1 tablespoon Gluten Free Flour Mix (see recipe below)
1/2 to 1 cup of walnuts, optional
Preheat oven to 325 degree Fahrenheit. Line a 8 inch by 8 inch square pan with foil, lightly coat foil with cooking spray. In a medium bowl, mix in sugar, cocoa powder and salt. Set aside.
Melt butter in a medium saucepan over medium heat. After the butter melts it becomes a golden yellow and will begin to foam. Continue to stir. After 4-5 minutes the butter will start to getting darker and browning. The smell of the butter will change to a nutty smell as the butter begins to brown. Just make sure that you continue to stir it so that it doesn't burn. Once the butter reaches a nice deep brown color remove from heat. Add the butter to the sugar mixture. Add vanilla and water. Stir the mixture well. The mixture will be grainy (don't worry). Let this mixture cool for about 5 minutes. After cooling add eggs one at a time. Stir until the mixture is totally incorporated. The mixture will become smooth and shiny. Add the flour and mix thoroughly, about 60 to 70 strokes. Add nuts if you wish. I did not add nuts this time.
Pour the batter into the pan and place in oven and bake for 20 to 25 minutes or until a toothpick inserted comes out mostly clean with a few crumbs on it. Cool the brownies in the pan placed on a rack. Once cooled you should be able to lift the brownies out of the pan by the foil.
Gluten Free Flour Mix
6 parts White Rice Flour
2 parts Potato Starch (not potato flour)
1 part Tapioca Starch/Flour
I mix this up in a large bowl and store it so that I have it ready to go when I want it.
Decided to add a couple of scoops of vanilla ice cream and a chocolate sauce over the brownie. The chocolate sauce came from a friend who picked it up while he was in Canada. It is a Dark Chocolate Sauce with Merlot. It is made by Holt Renfrew. I knew when I popped the lid to the jar I just had to make brownies for the sauce to be drizzled over.