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First, preheat your oven to 325 degrees Fahrenheit.
Brown the butter. Add the 2 sticks of butter to a medium skillet over low medium heat. Stir consistently until butter has turned golden brown. Do not let it burn. Remove from heat.
In a large mixing bowl, add the coconut sugar and eggs. Use an electric hand mixer to whip the mixture for 5 to 7 minutes, until very light and fluffy.
Then, add in the browned butter (scrape the brown bits into the batter), gluten free flour, cocoa powder, and vanilla. Stir to combine.
Pour this mixture into a greased 9x12 pan. Place this pan inside of a larger rimmed dish. Pour hot water around the edges of the pan so it comes halfway up the side of the brownie pan.
Bake for 55 minutes. The middle will look very gooey.
Finally, serve!