Gluten Free Browned Butter Brownie Souffles!

Nick and I were really craving dessert tonight.  We don't usually crave sweets like this, but it was pretty bad.  However, we were also feeling incredibly lazy and didn't want to take the 1 block trek to the grocery store to pick something up.  So I decided to make something with ingredients that I have on hand.  I always have the essentials, sugar, cocoa powder, flour, eggs, vanilla, butter, and red wine. I also had peanuts on hand so I threw those in as well.  Holy cow these were awesome!! They are amazing warm and just melt in your mouth. It's definitely something for chocoholics.  
I want you to know that these are not souffles at all.  I just made them in cute little ramekins and wanted to call them souffles, so I did.  A souffle is way too intense for a lazy Sunday.
I halved this recipe so we wouldn't have an entire pan of brownies to eat, because we would do just that.  But I'm giving you the whole recipe, and you can bake it in a 9X9 square pan, unless you want to be awesome and cook them in ramekins.

Browned Butter Brownies

Serves: 4

Ingredients: 

10 tablespoons unsalted butter, cubed

1 3/4 cups sugar

3/4 cup unsweetened natural cocoa powder

1/4 teaspoon salt

2 tablespoons red wine (I used a Cabernet)

2 teaspoons vanilla extract

2 cold large eggs

1/3 cup rice flour

1 cup peanuts, chopped (you may also use walnuts, or whatever nut you like)

Directions:

1. Preheat the oven to 325F. Line an 8 inch square baking pan with parchment paper and spray with a neutral oil (I rubbed with coconut oil).

2. Add the cocoa, salt, sugar, wine, and vanilla in a large glass mixing bowl. There is no need to mix the ingredients at this stage (the only rising agent, the lecithin in the egg yolks are mixed in later in the form of whole eggs).

3. Melt the butter in a saucepan and stir. As the butter melts it will foam and the milk solids will separate from the fat and begin to turn reddish brown. (This took about 5 minutes over medium heat for me, keep stirring!) At this point remove the butter from the stove and quickly pour it into the mixing bowl with the cocoa. Stir it with a spatula to blend. Let it cool for 3 minutes, it will still be hot.

4. Add one egg at a time, mixing it in vigorously with the spatula until completely combined. At this point the chocolate mixture will be silky smooth.

5. Add the rice flour and again mix it into the chocolate batter vigorously until you see no more white flecks of flour. 

6. Roughly chop the peanuts and fold them into the brownie batter.

7. Pour the batter into the prepared baking pan and allow spread it evenly with an offset spatula. Bake the brownie batter in the middle rack of the preheated oven. The brownies will be done after 20 minutes or until a toothpick comes out almost clean from the center. The brownies can still be hot and gooey even if the toothpick comes out clean. Cool in the baking pan for 20 minutes and then transfer to a wire rack for another 20 minutes to cool. Once cool, transfer the brownies to a cutting board and cut them with a clean serrated knife into approximately 16 squares of equal size.