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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These are the best brownies I have ever made!! This is a winner. I did not change anything in the recipe. Thanks!!!!”
charlet s., blog comment
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!
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!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1, Pillsbury Gluten Free Flour Blend, and King Arthur Measure for Measure. That doesn’t mean others will not work; I have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Binder – If your gluten free flour blend doesn’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 room temperature, extra-large eggs.
- Vanilla Extract – I recommend pure vanilla extract. Imitation doesn’t taste as good in this recipe.
How to Make Gluten-Free Butterscotch Brownies (Step-By-Step)
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 the 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: Fill the measuring scoop with flour, but do not pack it. 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 the saucepan you use.
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Step 3: Add the brown butter, eggs, and vanilla to a small
Note: You can also use a standing mixer. 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 should look like.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your brownie batter is too runny, add more flour, and if it is too thick, add more liquid.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
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 more 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!
Brownie Tips For Success
- Use room-temperature eggs.
- Don’t bake your brownies in a glass baking dish. It will affect the texture of the brownies.
- Check the expiration date on your baking powder.
Frequently Asked Questions:
The main difference between blondies and brownies is that brownies are made with chocolate, and blondies are made with white chocolate or no chocolate.
If your gluten free brownies are crumbly, you either didn’t use a gluten free flour blend with a binder (like xanthan or guar gum), or your batter was too dry. (See my notes about the grain-to-starch ratio of gluten free flour blends above.)
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.
These brownies will keep fresh for up to 4 days in an airtight 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
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Butterscotch Brownies (Rich Brown Butter Flavor!)
Ingredients
- 2 cups gluten free flour blend * see note
- ¾ cup brown sugar
- ½ cup cane sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon sea salt
- 1 cup unsalted butter
- 2 teaspoons pure vanilla extract
- 3 large eggs
- ½ cup Optional: chocolate or butterscotch chips
Equipment
Method
- Preheat the oven to 350º F.
- In a large bowl, add 2 cups gluten free flour blend, 3/4 cup brown sugar, 1/2 cup cane sugar, 1 1/2 teaspoons baking powder, and 3/4 teaspoon sea salt. Use a whisk to blend them together.
- Add 1 cup unsalted 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 to be too hot, or it will cook the eggs.
- In a small mixing bowl, add the brown butter, 3 large eggs, and 2 teaspoons pure vanilla extract. Whisk to blend them. Pour the wet ingredients into the dry ingredients. Optional: add the 1/2 cup chocolate or butterscotch chips. 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.
Nutrition
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 blend doesn’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.
Private Notes
Tried this recipe?
Let us know how it was!
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Hi Sandi
Can I use vegan butter instead of butter?
Hi Marie, I don’t think it would work…vegan butter doesn’t brown the way regular butter does.