Browned butter brownie

I've gotten many questions in regards to when you can just do a straight up substitute from regular unbleached flour to GF all purpose flour. I don't have a solid answer to that question but I like to think if it's less than 1/2 cup that it probably won't make that huge of a difference. So when I saw this recipe exactly one year ago in the February 2011 of Bon Appetit I knew I had to make it!

I've made this many times before and I have to stress that it is very important that you let the brownies cool in the pan for about 2.5 hours before cutting into the brownies. The best part about these brownies is that you only need ONE pot and a whisk! This is what I call a one pot dessert, you only need one pot and one whisk and you're set to make the best brownies EVER!!!

Ingredients:
- Nonstick vegetable oil spray

- 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces

- 1 1/4 cups sugar

- 3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)

- 1 teaspoon vanilla extract

- 2 large eggs, chilled

- 1/3 cup plus 1 tablespoon of GF all purpose flour

- 1 cup walnut pieces

- 2 teaspoon of water
- 1/4 teaspoon of salt

Directions:
Preheat oven to 325 degrees.
1. Please rack on bottom third of oven.
2. Line 8x8x2 inch baking pan with foil (I used glass, and it worked out fine)
3. Coat foil with nonstick spray.
4. Melt butter in medium saucepan on medium heat. Continue cooking until cutter stops foaming and there are brown bits at the bottom of the pan. Stir often and make sure not to burn the butter. It'll take about 5 minutes. 
5. Remove from heat and stir in cocoa, water, sugar, vanilla, and salt. 
6. Set aside to cool for 5 more minutes. 
7. Add eggs 1 at a time, beat to blend after each egg. When mixture becomes thick and shiny, add flour and mix well. Beat in 60 strokes then add chopped walnuts. 
8. Transfer to prepared pan.
9. Bake for 25 minutes.
10. Let cook in pan on cooking rack for 2 hours before cutting.