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 bake sales!
- Serve them with a scoop of ice cream, and top them with my homemade Bourbon Butterscotch Sauce for a fun dessert!
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
Allergen Information:
These homemade butterscotch brownies are gluten-free, nut-free, oat-free, and soy-free. One reader reported she made these with monkfruit sweetener. I haven’t tested this myself.
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 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 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 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, size extra large eggs.
- Vanilla Extract – I recommend pure vanilla extract. Imitation doesn’t taste as good in this recipe.
Brownie Tips For Success
1. Use room-temperature eggs.
2. Don’t bake your brownies in a glass baking dish. It will affect the texture of the brownies.
3. Check the expiration date on your baking powder.
Step-By-Step Photos and 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: 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 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 cake batter is too runny, add more flour, and if it is too thick, add more liquids.
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. You can make them thinner to make these Gluten-Free Ice Cream Sandwiches!
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!
Frequently Asked Questions:
The main difference between blondies and brownies is 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
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
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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 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.
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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
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.
I followed this recipe exactly using Bob’s Red Mill 1 to 1 Gluten Free flour. The only variation was that I cooked it 15 minutes longer about 37 minutes. It came out very runny or gooey in the middle so I covered it and put it in refrigerator overnight. The next day it was like eating the best butterscotch fudge you have ever put in your mouth. It was a big hit with my husband. Will definitely make again and he wants me to add chopped pecans the next time I make it.😊
Hi Kay, I am surprised this recipe didn’t work using that blend, because I have tested it in this recipe. I am glad it turned out to be the best fudge ever, but if you want them more like brownies, you will want to add more gluten free flour blend. Do you store your flour in the refrigerator?
I love your recipes! But when I try to print one out, it prints with this huge block right in the center of the recipe that says “Would you like to save this recipe?
I will email this recipe to you, so you can come back to it later!……..” etc.
Is there a way to not have that print in the middle of the printed recipe? (I have trouble following recipes as it is. Lol!). Thanks and can’t wait to try this recipe!
Hi Laura, that is so odd. Did you hit the print recipe button at the top of the post? I tried to replicate what you said with the Save This Button and I didn’t get what you did. I only got a screen to print the recipe. Can you please try again and let me know if it works? I used Chrome browser.
I had a question for the butterscotch chips, do you add that to the butter while it’s melting or do you add them in after the batter is formed?
Add them in to the batter whole. They melt in nicely while it bakes.
The brownies are delicious, I especially love that it’s simple ingredients. No trip to the store, everything I needed was in my pantry.
I am so glad you loved these brownies. I made them a couple of months ago and shared them with my neighbors. I hope you are having a nice weekend!
I made these – made 1½ batches for a 9X13 pan. I added lots of chocolate chips and pecans, and even the non-celiacs loved them! At the minimum baking time of 18 min. I checked and they were like raw dough in the middle. Baked them 25 min. then took them out, altho they were still quite wet in the middle. After cooling overnight, I see this morning they are gooey in the middle, but not like raw dough as they were when I first served them about 3/4 cooled. Recipe is definitely a keeper – love the browned butter flavor!
Hi, I am happy to help troubleshoot. What gluten free flour blend did you use? Starchier blends do need more time to bake in many cases. Also, what kind of pan did you bake them in? Metal, glass, or ceramic?
Excited to make these!!! What brand of butterscotch chips do you use?? Many are not gf, or have a funny aftertaste.
Thanks!
Do not use Nestle, those have gluten. I like Hershey’s Butterscotch Chips, which are gluten free.
Sandi, I’m at 6500 ft. above sea level. I’ve tried this recipe twice; the first was a wet, oily mess that never baked even with addtl. time in the oven. So of course, that’s on me b/c I didn’t adjust for high altitude. So I tried again, this time adding an extra 1/4 cup flour, no adjustments to the baking powder otherwise following the directions exactly. Still turned out very oily/wet. Are you sure you mean 1CUP of butter? Most other recipes with 2 cups GF flour call for just 1STICK (1/2 cup) butter. Any advice is greatly appreciated.
Hi, I am definitely sure about the butter quantity. The way you describe your results, it makes me think you are using a very starchy gluten free flour blend. Which brand are you using?
GF Jules, it’s the highest rated and I use it for all my recipes with fantastic results normally. It does have a high ratio of corn starch… I’ll try again with King Arthur’s GF flour and see if that works better.
I haven’t used that flour except to test it in my sourdough recipe.
These were delicious! Will definitely make this again!
I am so glad you loved them! Thank you so much, Lauren.
I only have large eggs? Is there a way to use them in this recipe?
That should be fine to use large eggs.
These are the best brownies I have ever made!! This is a winner. I did not change anything in the recipe. Thanks!!!!
I am so glad you loved them!!
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.
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?
Sandi, I have a fabulous non-GF chewy butterscotch bars recipe and I was hoping this one could replace it. I think my main mistake was baking in 8×8 rather than 9×13 pan. I used Bob’s Red Mill 1-to-1 and large rather than xtra large eggs, plus added 1/2 c. Ghirardelli chocolate chips. At 350 deg they required 35 minutes baking, until my sharp knife in center came out slightly gooey but with a few beginning-to-form crumbs on it. The result was a cake (not any kind of brownie, chewy or otherwise!) with a nice moist-looking crumb but nevertheless very dry and heavy in the mouth (like most other GF & paleo bakes I’ve tried). I’d like to attempt these again, with 2 rather than 3 eggs (eggs contribute to cakey-ness) and bake in 9×13 pan. We’ll see!