These homemade brownies are made with simple, wholesome ingredients and are completely gluten-free, so you can indulge without compromise. Trust me — once you’ve tried brownies with brown butter, you’ll never go back!
Why Brown Butter and Almond Flour
Browning the butter, also known as beurre noisette, transforms the milk solids as they caramelize. This creates a nutty, toffee like flavor that makes brownies taste more complex. Regular melted butter tastes rich, but browned butter adds depth and warmth.
Almond flour is made from finely ground blanched almonds. It gives a moist and tender texture, but because it contains more fat and no gluten, it behaves differently than wheat flour. The result is a softer, more delicate crumb that stays moist for days.
Coconut sugar adds a subtle caramel flavor and makes the recipe refined sugar free. It blends beautifully with the brown butter and cocoa for an earthy chocolate flavor.
For more almond flour recipes, try my Almond Flour Brownies or my Almond Flour Cookies!
Ingredients You’ll Need
IngredientPurpose and Notes1 1/4 cups coconut sugar or granulated sugarSweetness and structure3 eggsProvide structure and moisture13 tablespoons unsalted butterBrowning creates a nutty flavor1 1/4 cups blanched almond flourFor best texture, use finely ground almond flour2/3 cup cocoa powderAdds deep chocolate flavor1/2 teaspoon sea saltEnhances sweetness and balances flavor1 teaspoon vanilla extractRounds out the chocolate taste1 cup dark chocolate chipsFor extra richness and texture
Notes
Use blanched almond flour instead of almond meal for a smoother texture.
For darker brownies, use black cocoa powder.
Be sure to scrape all brown bits from the skillet after browning butter.
Instructions
Step 1. Preheat and Prepare the Pan
Preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper and leave an overhang for easy lifting.
Step 2. Brown the Butter
Add butter to a skillet over medium heat. Stir occasionally to prevent burning. After about 5 to 7 minutes, the butter will foam, then turn golden with small brown flecks. It should smell nutty and aromatic. Immediately remove from heat and pour into a mixing bowl, scraping all the brown bits from the pan.
Step 3. Whisk Sugar and Eggs
In a large bowl, whisk the sugar and eggs together vigorously for 2 minutes until light and frothy. This helps create the shiny brownie top.
Step 4. Combine Wet and Dry Ingredients
Pour the brown butter into the sugar mixture and whisk to combine. Add almond flour, cocoa powder, sea salt, and vanilla extract. Stir gently until fully incorporated. Batter will be thick.
Step 5. Add Chocolate Chips
Fold in the chocolate chips. For an extra chocolatey top, sprinkle additional chips before baking.
Step 6. Bake
Spread the batter evenly into the prepared pan. Bake for 28 to 32 minutes, or until a toothpick inserted comes out with a few moist crumbs. The center should look slightly soft when you remove it from the oven.
Step 7. Cool and Slice
Cool the brown butter brownies completely in the pan before slicing. Lift out using the parchment paper and cut into squares with a sharp knife.
Variations and Adaptations
• Double the recipe for a 9 by 13 inch pan and increase bake time by 5 to 7 minutes
• Add a swirl of nut butter or caramel before baking like these Peanut Butter Brownies or these Reese’s Brownies
• Sprinkle with flaky sea salt before serving these brown butter brownies
• Add espresso powder for more chocolate intensity
• Replace almond flour with finely ground sunflower seed flour for a nut free option
Serving and Storing
Serve brown butter brownies warm with ice cream or a drizzle of melted chocolate. They also pair beautifully with coffee or fresh fruit.
Store in an airtight container at room temperature for up to four days, or refrigerate for up to a week. Reheat briefly before serving to bring back the fudgy texture.
Nutrition Information
ServingCaloriesFatProteinCarbohydratesFiber1 square (out of 9)380 to 39032 g7 g38 g5 g
Key Tips for Perfect Brown Butter Brownies
• Do not rush the browning process, patience adds flavor
• Always use fine almond flour for smooth texture
• Whisk the eggs and sugar vigorously for a glossy top
• Avoid overbaking so the center stays fudgy
• Let brownies cool completely before cutting
At a Glance:
Prep Time: 15minutes mins
Cook Time: 30minutes mins
Total Time: 45minutes mins
Ingredients
9 brownies
• ▢1 ¼ cups coconut sugar, or granulated sugar
• ▢3 eggs
• ▢13 tbsp unsalted butter
• ▢1 ¼ cups almond flour
• ▢⅔ cup cocoa powder
• ▢½ tsp sea salt
• ▢1 tsp vanilla extract
• ▢1 cup dark chocolate chips
Instructions
• First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• Make the brown butter. Add the butter to a skillet over medium heat. Cook for 5 to 7 minutes, stirring occasionally to prevent burning. Cook until the butter becomes golden brown. Set aside.
• In a mixing bowl, add the coconut sugar and eggs. Whisk vigorously for 2 minutes, until light and frothy.
• Then, add in all remaining ingredients except chocolate chips. Be sure to scrape the bottom of the skillet of brown butter. Stir to combine.
• Fold in the dark chocolate chips. Batter may be slightly thicker than traditional brownie batter.
• Pour the brownie batter into lined pan. Add extra chocolate chips on top if desired.
• Bake for 28 to 32 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, remove from oven. Allow brownies to cool completely before slicing and serving.
Notes
• Use blanched almond flour for the best texture. Do not use homemade almond flour or almond meal.
• For dark chocolate brownies like in the photos, use black cocoa powder.
• Stir the brown butter occasionally to prevent burning.
• Be sure to scrape the bottom of the skillet to get those tasty brown bits!
• The brownies should look a little gooey when they first come out of the oven.
• Store in an airtight container at room temperature for up to 4 days.
• Check out all of my kitchen favorites!
Calories: 389kcal, Carbohydrates: 38g, Protein: 7g, Fat: 32g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 98mg, Sodium: 197mg, Potassium: 123mg, Fiber: 5g, Sugar: 15g, Vitamin A: 585IU, Calcium: 54mg, Iron: 3mg
