Gluten-Free Fudgy Pecan Brownies

566 Ratings
  • 5 130
  • 4 210
  • 3 137
  • 2 71
  • 1 18

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.

Everyday Food, June 2012

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
20 mins
total:
50 mins
Yield:
Makes 16
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

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Reviews (20)

566 Ratings
  • 5 130
  • 4 210
  • 3 137
  • 2 71
  • 1 18
Martha Stewart Member
11/03/2019
Easy and delicious!
Martha Stewart Member
02/23/2019
This is our go-to brownie recipe when we go anywhere and I have to bring my own dessert (I have Celiac disease). My sister has gluten intolerance and get s very sick, so this is also HER go-to recipe. We bring these brownies to potlucks, to New Year's Eve parties, all over the place! And they disappear EVERY time. No one even knows they don't have wheat in them, they are delicious, and I am not missing out on anything. A-ma-zing. Thank you for this recipe!
Martha Stewart Member
01/31/2019
My son made these for me when we visited and all of us rated them one of the top brownies we had ever eaten. I am the only one who has to be GF but everyone loved them. I have since made them whenever brownies are asked for and they are always eaten to the last crumb. I just like chocolate so I have never added the cinnamon. I do love the super chocolate satisfaction these bring.
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Martha Stewart Member
09/29/2017
QUESTION - Is it possible to modify it to have no dairy in it? Maybe add more coco powder and oil?
Martha Stewart Member
05/30/2017
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!
Martha Stewart Member
12/21/2016
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!
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Martha Stewart Member
11/30/2016
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!
Martha Stewart Member
10/02/2016
Okay, I see you are pulling an "Amazon" censorship move by not posting my critical review. SAD!!!!
Martha Stewart Member
10/02/2016
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.
Martha Stewart Member
09/07/2016
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!
Martha Stewart Member
01/11/2016
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!
Martha Stewart Member
11/27/2013
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.
Martha Stewart Member
08/05/2013
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.
Martha Stewart Member
08/01/2013
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.
Martha Stewart Member
04/19/2013
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!
Martha Stewart Member
12/19/2012
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!
Martha Stewart Member
10/04/2012
OMG!!!!!!!!!! This is my new brownie recipe. Very easy to make.
Martha Stewart Member
09/29/2012
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
Martha Stewart Member
09/27/2012
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.
Martha Stewart Member
09/27/2012
m gonna make this today!!! =)
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