Mmm. I have a go-to brownie recipe that I judge all other brownies by. This is not it.
But these were pretty dang good. I tore this recipe out of my Everyday Food magazine (yes, I have a subscription to that – don’t judge) because it was gluten-free. I have 3 coworkers who are gluten-free and have been wanting to try my hand at some gluten-free recipes because of that. There’s no flour at all in this recipe. Instead, it used cornstarch, which provides the same lift as flour, but has no gluten.
Please note, when they say “fudgy,” they mean it. These are a dense, chocolate-y treat. I read the “12 oz of chocolate chips” line twice before I believed it. That’s an entire bag of chocolate chips! That you have to melt! Very different from my go-to brownie recipe. My coworkers devoured them, though. Success.
Fudgy (Pecan) Brownies
6 tablespoons butter, cut into pieces
1/3 cup cornstarch (spooned and leveled)
¼ cup unsweetened cocoa powder
½ tsp cinnamon
½ tsp fine salt
12 ounces semisweet chocolate chips
¾ cup sugar
1 tsp vanilla extract
3 large eggs
1 cup chopped toasted pecans*
- Preheat oven to 350. Grease 8-inch square baking pan.
- Whisk together cornstarch, cocoa, cinnamon, and salt.
- In a large microwave-safe bowl, microwave chocolate and butter in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Alternately, you could use the double-boiler technique.
- 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 the side of bowl, about two minutes.
- Stir in whatever nuts you want. Or skip this step. I won’t judge.
- 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 on a wire rack.
*Walnuts, hazelnuts, whatever floats your boat.