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Gluten-Free Fudgy Pecan Brownies

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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.

  • Prep:
  • Total Time:
  • Yield: Makes 16

Source: Everyday Food, June 2012

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

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.

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.

Reviews Add a comment

  • MS11185364
    30 MAY, 2017
    These brownies are so easy to make and delicious. They may be the best brownies I have ever had. You cannot tell they are gluten free at all. Whenever I bring them somewhere people love them. So happy I found this recipe. This will be my staple for whenever I go to a party!
    Reply
  • Jamie Cannon
    21 DEC, 2016
    Of 4 or so recipes I tried first, this is my favorite brownie. I am not GF, but I find these to be amazing. I have the most luck with putting them in the fridge to cool before trying to cut them into squares, and then they are super dense (takes some muscle to cut them), but they end up in great squares that way. With or without pecans, and using less expensive chocolate, these are always great. I sometimes bring 2 batches into work or bring a pan to a social gathering. So popular with everyone!
    Reply
  • marshameury
    30 NOV, 2016
    These are amazing. They took 10 minutes longer in my oven, though. I also omitted the cinnamon and replaced it with espresso powder. Some of the best brownies I've ever made!
    Reply
  • mfbandit769
    2 OCT, 2016
    Okay, I see you are pulling an "Amazon" censorship move by not posting my critical review. SAD!!!!
    Reply
  • mfbandit769
    2 OCT, 2016
    Really ridiculous. Gluten is a simple protein. IT will NOT MAKE YOU SICK unless you have Celiac Disease. IT DOES NOT HAVE FREAKIN CALORIES!!! UNLESS YOU ARE THE 1% OF THE POPULATION THAT HAS CELIAC DISEASE there is NO REASON to jump over the cliff like the other stupid lemmings pushing this nonsense that has no benefit. It blows my mind and other nutritionists that people are so stupid that they join this incredibly stupid "progressive" fad.
    Reply
    • stardustdoegma
      6 APR, 2017
      I don't have celiac disease but gluten acts as a severe allergen to my body. It's not a fad, this is a true allergy- and there are more people out there recognizing their reactions now than ever. Maybe that means our wheat sources have been poisoned. I am so thankful for recipes like this and other gluten free options, stop being so angry and realize this is a true blessing in the cooking world for those of us who are truly allergic to gluten. You need to do more research on what the symptoms of gluten allergies are before bashing so much like this. Stop calling an allergy that can send me to the hospital a 'fad'. You're uneducated.
    • Jamie Cannon
      21 DEC, 2016
      These are the most popular brownies I have made for all of my gluten-eating friends. I don't think this is an appropriate venue for being so outraged when it doesn't sound like you even made the recipe. With or without pecans, and using just normal chocolate chips, these are always amazing.
    • marshameury
      30 NOV, 2016
      Regardless, these are delicious. I'm not GF and love them.
  • sandralynnshiel
    7 SEP, 2016
    I made these brownies yesterday. They are everything they are said to be........fudgy, decadent and moist. My kids love pecans, so I stuck with them, but any nut would be wonderful in them. The video is excellent and Sarah Carey is perky and inspiring!
    Reply
  • ALR7005282DW
    11 JAN, 2016
    Be sure to use organic or non GMO cornstarch as most cornstarch is made using genetically engineered corn which is registered as a pesticide! Also organic butter. If you are going to eat brownies, might as well use only the best ingredients. Martha Stewart herself practices organic farming!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply