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!
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 bakes sales!
- Serve them with a scoop of ice cream and top them with my homemade Bourbon Butterscotch Sauce for a fun dessert!
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 blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Butter - Use unsalted. As much as I wish I had success making these 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. Immitation doesn't taste as good in this recipe.
Step By Step Directions and Photos:
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 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.
HINT: The length of time to brown the butter will depend on the size of pot you use.
Step 3: 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.
Step 4: this is what your brownie batter will look like.
Step 5: Spread the brownie batter in an 8x8 pan for thicker brownies or a 9x13 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 take these brown butter blondies to a whole new level!
- Drizzle melted chocolate over the top.
- Top them with vanilla frosting!
Tips and Recipe FAQ:
The main difference between blondies and brownies is brownies are made with chocolate and blondies are made with white chocolate or no chocolate.
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 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!
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
Recipe
Gluten Free Butterscotch Brownies
Equipment
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 8x8 pan for thicker brownies or a 9x13 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 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.
Nutrition
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.
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MaryAnn
Hi Sandi - love your recipes. I did make this one in an 8" pan, so baked for longer than noted time - closer to 40 minutes. They were moist but little dense, maybe I overmixed. Otherwise great flavor.
Sandi Gaertner
Hi MaryAnne. It is hard to know if they were overmixed. I mix until just barely mixed. I am surprised it took longer to bake. Which gluten free flour blend did you use?