Monday, May 13, 2013
Decadent (gluten-free) Pecan Brownies
These decadent, ultra-moist brownies use cornstarch instead of flour to give them structure. Cinnamon adds an exotic flavor, but you can omit it if you wish. If you don't like pecans, use walnuts or hazelnuts ... but I wouldn't recommend making these brownies without nuts. They help "break up" the gooeyness of the brownie.
Decadent Pecan Brownies
1) Preheat oven to 350 degrees F. Lightly butter an 8" square baking pan and line with parchment paper, leaving a 2" overhang on all sides.
2) Whisk together 1/3 cup cornstarch, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon cinnamon and 1/2 teaspoon fine salt. Set aside.
3) In a large, microwave-safe bowl, microwave 6 tablespoons unsalted butter (cut into pieces) and 12 ounces semisweet chocolate chips in 30-second increments, stirring each time, until melted and smooth, about 2 minutes total. Stir in 3/4 cup sugar and 1 teaspoon vanilla extract. Stir in 3 large 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 the bowl, about 2 minutes. Stir in 1 cup chopped pecans.
4) Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through (note: my toothpick came out clean, no crumbs). Let cool completely in pan on wire rack. Using paper overhang, lift brownies out of pan. Makes 16 squares. Can be stored in an airtight container for up to 3 days -- if they last that long!
From Everyday Food