Gluten-Free Fudgy Pecan Brownies
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!
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.
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.
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.
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.
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?
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!
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