Gluten Free Fudgey Pecan Brownies Recipes

GLUTEN-FREE FUDGY PECAN BROWNIES

Steps:

• Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a bit of overhang on two sides (Buttering underneath the parchment will help it lay flat on the baking pan).
• In a small bowl, whisk together cornstarch, cocoa, cinnamon and salt. Set aside.
• In a large microwaveable bowl, microwave butter and chocolate in 20-second increments, stirring between, 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.
• 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. Let cool completely in pan on a wire rack or trivet. Using paper overhang, lift brownies out of pan and cut into 16 squares.
• Store in an airtight container, up to 3 days.
• Enjoy!

GLUTEN-FREE FUDGY PECAN BROWNIES

Steps:

• 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.
• 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.

GLUTEN-FREE FUDGEY PECAN BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan with coconut oil.
• Whisk arrowroot, cocoa powder, and cinnamon together in a bowl.
• Combine chocolate morsels and butter in a large microwave-safe bowl. Melt in the microwave in 30-second increments, stirring after each, until melted and smooth, about 2 minutes.
• Stir palm sugar and vanilla extract into the bowl with the melted chocolate. Blend in eggs 1 at a time until combined. Add arrowroot mixture and stir vigorously until mixture is smooth and begins to pull away from sides of the bowl. Blend pecans into batter.
• Pour batter into the prepared pan and smooth the top with a spatula.
• Bake in the preheated oven until a toothpick inserted in the middle comes out with a few moist crumbs, 30 to 35 minutes. Allow to cool.
• Store in the refrigerator or freezer.