Food & Cooking Recipes Dessert & Treats Recipes Brownie Recipes Gluten-Free Fudgy Pecan Brownies 3.6 (567) 20 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 12, 2017 Rate PRINT Share Prep Time: 20 mins Total Time: 50 mins Yield: 16 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. 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 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. 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. Originally appeared: Everyday Food, June 2012 Rate It PRINT