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.

Source
Everyday Food, June 2012
Gluten-Free Fudgy Pecan Brownies
  • prep 20 mins
  • total time 50 mins
  • yield Makes 16

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.

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