This Gluten-Free Fudgy Pecan Brownies Recipe is a rich and decadent recipe, which is made with cornstarch instead of flour for a naturally gluten-free treat. It’s the ultimate comfort food recipe, ready in about an hour, plus cooling time.
Gluten-Free Fudgy Pecan Brownies Ingredients
- 6 tablespoons unsalted butter, cut into pieces, plus more for pan
- ⅓ cup cornstarch (spooned and leveled)
- ¼ cup unsweetened cocoa powder
- ½ teaspoon ground cinnamon
- ½ teaspoon fine salt
- 12 ounces semisweet chocolate chips
- ¾ cup sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 cup chopped toasted pecans
How To Make Gluten-Free Fudgy Pecan Brownies
- Prep Oven and Pan: Preheat your oven to 350°F. Lightly butter an 8-inch square baking pan and line it with parchment paper, leaving a 2-inch overhang on all sides to use as handles.
- Mix Dry Ingredients: In a medium bowl, whisk together the cornstarch, cocoa powder, cinnamon, and salt.
- Melt Chocolate and Butter: In a large microwave-safe bowl, combine the butter and chocolate chips. Microwave in 30-second increments, stirring each time, until the mixture is completely melted and smooth.
- Mix the Batter: Stir the sugar and vanilla into the melted chocolate mixture. Stir in the eggs, one at a time, until well combined. Add the cornstarch mixture and stir vigorously for about 2 minutes, until the batter is smooth and begins to pull away from the sides of the bowl. Fold in the toasted pecans.
- Bake Until Fudgy: Pour the batter into the prepared pan and smooth the top. Bake for about 35 minutes, rotating the pan halfway through. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs attached.
- Cool Completely and Slice: Let the brownies cool completely in the pan on a wire rack. This is a crucial step for them to set. Once cool, use the parchment paper handles to lift the brownies out of the pan and cut them into 16 squares.
Recipe Tips
- Why use cornstarch? In this gluten-free recipe, cornstarch provides the structure that flour normally would, helping to create a tender, fudgy texture.
- How do you know when fudgy brownies are done? Do not wait for a clean toothpick! The perfect fudgy brownie is slightly underbaked when it comes out of the oven. A toothpick inserted in the center should have moist, sticky crumbs attached. They will finish setting as they cool.
- Why is cooling completely so important? This is the hardest but most essential step! Cooling allows the brownies to firm up and develop their dense, fudgy texture. Slicing them while warm will result in a gooey mess.
- Can I use different nuts? Absolutely. The recipe notes that toasted walnuts or hazelnuts would be excellent substitutes for the pecans.
What To Serve With Fudgy Pecan Brownies
These classic brownies are a perfect treat on their own, but they are even more delicious with:
- A tall glass of cold milk
- A scoop of vanilla bean ice cream (à la mode)
- A drizzle of warm caramel or chocolate sauce
How To Store Fudgy Pecan Brownies
- Room Temperature: Store the brownies in an airtight container at room temperature for up to 3 days. They will become even fudgier on the second day.
- Freeze: For longer storage, wrap the cooled brownies individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature.
Gluten-Free Fudgy Pecan Brownies Nutrition Facts
- Calories: 250-300 kcal
- Fat: 18g
- Carbohydrates: 25g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes! This recipe uses cornstarch, cocoa powder, and chocolate chips as its base, with no wheat flour, making it naturally gluten-free. Just be sure to check that your chocolate chips are certified gluten-free if you have a severe allergy.
Of course. If you have a nut allergy or simply prefer not to use them, you can omit the pecans entirely for a delicious, classic fudgy brownie.
The most common reason for dry brownies is overbaking. It’s always better to err on the side of underbaking fudgy brownies, as they will continue to cook and set from the residual heat as they cool.
Try More Recipes:
- Fudgy Chocolate Brownies Recipe
- Rocky Road Brownies Recipe
- Slow-Cooker Triple Chocolate Brownies Recipe
Gluten-Free Fudgy Pecan Brownies Recipe
Description
Incredibly rich and fudgy brownies made without any flour, using cornstarch for a perfect, dense texture, and loaded with toasted pecans.
Ingredients
Instructions
- Preheat oven to 350°F. Butter and line an 8-inch square pan with parchment paper.
- Whisk together cornstarch, cocoa, cinnamon, and salt.
- Melt butter and chocolate chips in the microwave until smooth.
- Stir sugar and vanilla into the chocolate. Stir in eggs one at a time.
- Add the cornstarch mixture and stir vigorously for 2 minutes until smooth. Fold in the pecans.
- Pour batter into the prepared pan and bake for 35 minutes. A toothpick should come out with moist crumbs.
- Cool completely in the pan before lifting out and slicing.
Notes
- Cornstarch is the key ingredient that provides structure in these gluten-free brownies.
- Do not overbake the brownies; a toothpick should come out with moist crumbs for the perfect fudgy texture.
- Letting the brownies cool completely before cutting is essential for clean, neat squares.
- Toasting the pecans before adding them to the batter brings out their nutty flavor.