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+ servings
The cut brownies on parchment paper.

Gluten Free Butterscotch Brownies

Sandi Gaertner
Easy to make chewy gluten free butterscotch brownies
4.60 from 10 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 16 brownies
Calories 229 kcal

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Equipment

  • Mixing bowls
  • 8x8 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 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

  1. 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.
  2. Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. 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.