Gluten Free Brown Butter Brownie Cookies
Brown the butter until nutty and golden
1
Add butter to the bowl of your stand mixer to cool. 1/4 fill saucepan with water, place choc on top
2
Heat chocolate over the simmering water until melted
3
While choc is melting, add sugar and eggs to the slightly cooled butter
4
Beat the mixture on high for 7-10 minutes until light in colour and a little shiny
5
Once the chocolate has melted, take it off the heat and allow to cool while you finish beating
6
While you’re here, whisk flour, cocoa, baking powder & salt together
7
This is the colour and texture you want. A long beating creates shiny, crackled cookie top
8
Add the melted and slightly cooled chocolate to the stand mixer
9
Beat on a low speed to combine
10
Add flour mix incrementally and beat on a low speed until combined. Add vanilla and mix again
11
The mixture should be thick and viscous
12
Spoon the mixture out onto two lined baking trays. I grease mine so the paper doesn’t slip around
13
Add a little flaky salt and bake for 10-12 mins in a 180C 356F oven or until firm
14
Store in an airtight container and eat within a few days
15
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