Gluten-Free Fudgy Pecan Brownies

(568)
Prep Time:
20 mins
Total Time:
50 mins
Yield:
16

Skipping wheat flour doesn't have to mean forgoing decadent baked goods. These rich, nutty brownies are irresistible -- and easy to make. Don't worry about specialty ingredients; these brownies use ordinary pantry items.

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Ingredients

  • 6 tablespoons unsalted butter, cut into pieces, plus more for pan

  • cup cornstarch (spooned and leveled)

  • ¼ cup unsweetened cocoa powder

  • ½ teaspoon ground cinnamon

  • ½ teaspoon fine salt

  • 12 ounces semisweet chocolate chips

  • ¾ cup sugar

  • 1 teaspoon pure vanilla extract

  • 3 large eggs

  • 1 cup chopped toasted pecans

Directions

  1. Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa, cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes.

  2. Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.

  3. Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares.

    fudgy-pecan-brownies-med108462.jpg

Cook's Notes

Cornstarch helps give these brownies structure, just as the gluten in flour would. Spoon and level it in a measuring cup. If you prefer, swap toasted walnuts or hazelnuts for the pecans. For a really sweet treat, serve these brownies a la mode. Store brownies in an airtight container, up to 3 days.

Originally appeared: Everyday Food, June 2012

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