Gluten-Free Fudgy Pecan Brownies

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The very best Gluten-Free Fudgy Pecan Brownies, chewy and fudgy, best chocolate flavour, crispy edges, ooey-gooey chocolate center and a crinkle pecan topping. No one can pass them up. Trust me on this!

 

slice of gluten-free fudgy brownie

 

Imagine a fudgy, buttery chocolate brownie base layered with more chocolate, pecans and finished with a crinkle topping. The pecan crinkle topping took it over the edge, YUM! If you wish, you can also sprinkle flaky salt on top before baking.

This recipe is not the first gluten-free brownie I made. So, if you love brownies, the two recipes I highly recommend are the Gluten-Free Chocolate Coffee Brownie, and the Gluten-Free Chocolate Truffle Brownie.

 

pecans, chocolate chips, cocoa

 

Recipe notes on creating the best gluten-free brownies!

To create that best fudgy brownie texture, you will need butter, eggs, chocolate chips, sugar, cocoa powder and very little flour. Yes, this may surprise you. To make sixteen fudgy brownies, you will need only 1/3 of a cup of gluten-free flour. 

The perfect brownie is all about the ratio of butter, sugar, eggs, chocolate chips, cocoa powder and flour. And, not to overbake them!

Start with melting the butter with some of the chocolate chips. Next, add the sugar and mix until the sugar has almost dissolved. Set aside to cool slightly.

 

brownie batter in a pan

 

Meanwhile, whip up the eggs until fluffy. The easiest way to do this is using an electric mixer. However, you can also use a whisk to whip them up.

Slowly pour the chocolate mixture into the eggs while whisking to combine. Add remaining ingredients and mix until thick and creamy.

I like to line my square pan with parchment paper for easier removal. First, I scatter some pecan on the bottom of the pan, then pour the chocolate batter into the pan.

Crinkle pecan topping for brownies.

Once the brownie batter is in the pan, the chocolate pecan topping is super easy to create. First, top the batter with remaining chocolate chips and then pecans. Next, whisk the eggs with sugar, melted butter, and vanilla and pour it over the top. 

 

brownie batter in a pan

 

In this gluten-free fudgy pecan brownie recipe, the most important thing is, the eggs must be at room temperature. If you are short on time, place the eggs into a bowl of warm water and wait about 10 minutes to bring the eggs to room temperature. The eggs are now ready for the recipe.

Brownies have to be chilled!

Once cooled, you must chill the brownies to get that perfect fudgy brownie texture. Then using the parchment paper, lift the brownie and place it on a cutting board. Cut into squares and serve.

 

 

sliced pecan brownies, gluten free

 

Serving,

These gluten-free fudgy pecan brownies are perfect just as they are. However, you can turn the brownies into a special dessert by adding whipped cream or a dollop of vanilla ice cream and even some fresh berries. Or, package them up for gifting.

For large gatherings, once the brownies have chilled, preferably overnight, using a sharp knife, slice them into about 1-inch squares. They are always a big hit! After all, who doesn’t love a sweet and fudgy, chocolaty bite filled with pecans after dinner as a treat? 

 

gluten-free fudgy brownie on a plate with a fork

 

Storing fudgy brownies.

One of the things about brownies is that they keep up to seven days when stored in the refrigerator in an airtight container. This is why I like to make brownies during the holidays. So I will always have a dessert on hand for unexpected guests or for that sweet chocolate craving.

These gluten-free fudgy pecan brownies are everything you look for in a brownie. Melt in your mouth indulgent chocolate, a bite of pecans and a crinkle top. Perfect right? And you can make them with pantry ingredients. Enjoy!

Ingredients

  • BROWNIE LAYER
  • 1 1/2 cups unsalted butter
  • 2 cups GF dark chocolate chips, divided
  • 3/4 cup fine coconut or granulated sugar
  • 2 Tsp. pure vanilla extract or 1 Tbsp. Your favourite GF liquor (I used rum)
  • 3 large eggs, at room temperature
  • 2 Tbsp. Pure cocoa powder
  • 1/2 tsp. GF baking powder
  • 1/4 tsp. Sea salt
  • 2 1/2 cups halved pecans, divided
  • TOPPING
  • 2 large eggs, at room temperature
  • 1/2 cup fine coconut or granulated sugar
  • 2 Tbsp. unsalted butter, melted
  • 1 tsp pure vanilla extract
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    Instructions

  • Preheat oven to 350 F. Butter a 9x9-inch square pan and line with parchment paper
  • In a small saucepan over low heat, melt butter with chocolate chips. Remove from the heat and stir in sugar and vanilla until sugar has dissolved. Set aside to cool slightly.
  • Meanwhile, in a large bowl, using an electric mixer, whisk the eggs until fluffy. Slowly pour the chocolate sauce while the mixer is running until combined. Add the flour, cocoa powder and baking powder and mix until combined.
  • Scatter 1/2 cup of pecans in the prepared pan. Then pour the batter over the pecans. Top with remaining chocolate chips and then pecans
  • TOPPING
  • In a medium bowl, whisk the eggs with sugar. Add melted butter and vanilla and mix until combined. Pour the mixture over the pecans and bake for 35 minutes
  • Cool in the pan, then refrigerate for 2 hours or overnight. Cut into squares and serve.
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