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Gluten-Free Fudgy Pecan Brownies

Skipping wheat flour doesn't have to mean forgoing decadent baked goods. These rich, nutty brownies are irresistible -- and easy to make.

  • Prep:
  • Total Time:
  • Yield: Makes 16
Gluten-Free Fudgy Pecan Brownies

Source: Everyday Food, June 2012


  • 6 tablespoons unsalted butter, cut into pieces, plus more for pan
  • 1/3 cup cornstarch (spooned and leveled)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 12 ounces semisweet chocolate chips
  • 3/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 1 cup chopped toasted pecans


  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. 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.

  2. 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.

Cook's Note

Here's the Scoop
Cornstarch helps give these brownies structure, just as the gluten in flour would. Spoon and level it in a measuring cup.

Reviews (9)

  • cliffy1 27 Nov, 2013

    I love these brownies! I have several friends who are gluten intolerant and they love these, too - but I make them for any occasion. Simple and delicious - I love the cinnamon - makes it more like Mexican chocolate. Gooey, yummy texture.

  • Paige Gilbert 5 Aug, 2013

    I bake all the time and I'm reluctant to make gluten free cause it usually tastes so bad.
    Im determined to find a recipe that works and this is it.
    I didn't use cinnamon and just before putting it in the oven I added a handful of chocolate chips.I like extra chocolate:) it was great almost as good as my best brownies. I'll make these again and again.

  • haleyannvictoria 1 Aug, 2013

    My oven is hot so I take these out 6 mins early. Very fudgey, melt in your mouth texture. I have made these before and I found the cinnamon taste COMPLETELY overwhelms the chocolate taste (which is not what I look for in a brownie!) so I omitted it this time and they were much better, in my opinion. I find them a little sweet (I used milk chocolate chips & reduced the sugar) I'll probably add even less sugar next time. A good easy recipe for celiacs, I get compliments everytime I make them.

  • Nicoline Stengaard Aagaard 19 Apr, 2013

    Its very delicious, but it has such a deep chocolate taste that I would recommend it with vanilla ice cream or something familiar! But definitely great!

  • Lpring 19 Dec, 2012

    I rarely review recipes but this is worthy of one I bake a lot, cookies, cakes, and brownies etc, but hands down this is the best brownie ever! It's simple and easy, produces the most decant brownie.Thank you Martha!

  • jdevine 4 Oct, 2012

    OMG!!!!!!!!!! This is my new brownie recipe. Very easy to make.

  • TMinutes 29 Sep, 2012

    I have not tasted yet--they are in the oven. They were easy to make, although I am not sure if Sarah read the "lightly" butter the pan part, the video seemed to show heavily butter :-0
    In case anyone needs nutrition info:
    Per Brownie (16 servings)
    257 calories; 17 g fat (7g sat fat); 3 g protein; 27 g carb; 2 g fiber

  • ljwaldron 27 Sep, 2012

    Went together very quickly, batter was very fudgy.Hope the finished product is too. I'm beginning a gluten free diet, so this will be nice. I don't expect to eat them everyday, but the occasional treat will be nice.

  • sweets_galore 27 Sep, 2012

    m gonna make this today!!! =)

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