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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: 20 mins
    total time: 50 mins
  • yield: Makes 16

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Ingredients

  • 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

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.

Directions

  1. Step 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. Step 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.

Source
Everyday Food, June 2012


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Reviews (9)

  • 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.

  • 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.

  • 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.

  • 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!

  • 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!

  • 4 Oct, 2012

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

  • 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

  • 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.

  • 27 Sep, 2012

    m gonna make this today!!! =)