I’m a creature of habit. I find something that works & then I find a way to incorporate that success every which way possible.
Case in point, I recently discovered the power of browned butter (or beurre noisette in French) when I made a batch of browned butter cornbread. I was so impressed with the rich, nutty, yet subtle flavor of the butter that I had to use it again (and probably there will be an again, again later on).
Here I stand before you. Repeating the addition of beurre noisette in a batch of extra dark chocolate & sea salt, gluten-free brownies.
I screwed them up the first time. I’m not ashamed to say it. My butter separated right out of them whilst they were baking & laid in a lake on top of them. It eventually absorbed back in during the baking process, but I knew I couldn’t live with that.
I’m not saying they weren’t delicious… after all, between Mel, myself, Naz & her mother, we practically ate the lot. Ok fine, Mel & I ate the lot… the other two only had a piece each. Still, I couldn’t possibly put them down as a success knowing what had gone on.
Back to the drawing board I went, turns out an addition of an extra egg & a little xanthan gum to tie up the mix was all it took.
I stand before you now a proud baker.
….possibly a little heavier too than when I initially started.
If you make them, you’ll understand.
Ingredients: (makes 16)
- 300g unsalted butter
- 500g light brown sugar
- 90ml (6tbs) water
- 240g cocoa
- 0.5 tsp coarse sea salt (divided)
- 1.5 tsp vanilla extract
- 5 large eggs, room temp
- 1 tsp xanthan gum
- 200g gluten-free all purpose flour
1. place the butter in a pot over medium-low heat & cook until brown bits form & turn the colour of chestnut. This will take a little while, but keep an eye on it & make sure to stir because they will burn quickly once they start turning. Pour the butter into the bowl of a stand mixer & allow to cool.
2. in the same pot, (no point in dirtying another) place the sugar & water. Again, cook on low heat, stirring constantly until all the sugar dissolves. Remove from the heat & allow it to cool for 10 minutes before putting it in the bowl along with the butter.
3. pre-heat the oven to 160C. Grease & line a 25cm x 30cm baking tin with parchment.
4. add the cocoa, vanilla & half the salt to the butter & sugar mixture & beat until combined. Don’t worry if the butter looks like it has completely separated from the rest of the mixture. This will be corrected with the addition of the eggs.
5. continue to beat the mixture & add in the eggs one at a time. As you beat, the mixture will come together, the butter will be absorbed, and it should take on a smooth, creamy appearance.
6. add the flour & xanthan gum to the mix & fold it in until it is just combined. Do not over mix… this is a death sentence for brownies. Pour the mix into your prepared tin & spread it around with a spatula until it is in an even layer. Sprinkle the rest of the salt on top.
7. bake for 25-30 minutes on the middle shelf. The brownies are done when a toothpick can be inserted into the middle & only a few moist crumbs stick to it. Remove from the oven & allow to cool before cutting.
……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.