Gluten Free Brownies with Pecans - These SPECTACULAR gluten free brownies are just the right amount of sweet, gooey and chocolatey. The chopped pecans add a wonderful crunch, and the addition of salt and coffee into the brownie batter makes their flavour pop. Easy and quick to make, this just might be your new favourite brownie recipe.

GLUTEN FREE BROWNIES WITH PECANS

These amazing gluten free brownies are just the right amount of sweet, gooey and chocolatey. The chopped pecans add a wonderful crunch, and the addition of salt and coffee into the brownie batter makes their flavour pop. Easy and quick to make, this just might be your new favourite brownie recipe.
Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16

Ingredients

  • 180 g dark chocolate (at least 70% cocoa solids)
  • 150 g unsalted butter
  • 3 large eggs
  • 150 g caster sugar
  • 85 g plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
  • 40 g cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp coffee granules, crushed into a fine powder
  • 70 g pecans, roughly chopped, divided

Instructions

  1. Preheat the oven to 355 ºF (180 ºC) and line a baking tray with greaseproof/baking paper. (I've used a 20 x 20 cm – about 8 x 8 inch – square baking tray.)

  2. Melt chocolate and butter together in a bowl above simmering water. Set aside to cool.
  3. Using either a hand mixer with whisk beaters or a stand mixer with a whisk attachment, whisk the eggs and caster sugar until pale and fluffy. The mixture should increase in volume two to three times. It might take a few minutes.
  4. Sift together gluten free flour, cocoa powder, salt and crushed coffee granules.
  5. Fold the cooled chocolate mixture into the whipped egg and sugar mixture until fully incorporated. Be careful not to over-mix – you want to keep as much of the trapped air in the mixture as possible.
  6. Add the flour mix and 3/4 of the chopped pecans, and carefully fold it into the wet ingredients until you get a uniform batter with no clumps of flour. Be careful not to over-mix.
  7. Transfer the batter into the baking tray and sprinkle the remaining 1/4 of the chopped pecans on top.
  8. Bake in the pre-heated oven at 355 ºF (180 ºC) for 20 to 25 minutes. (Note 1)

  9. Allow to cool and cut into pieces. Serve warm or cooled completely, with a dusting of icing sugar, ice cream or whatever else strikes your fancy. Enjoy!
  10. The brownies keep well in a closed container for 3 to 4 days. (And that's being naive. A few hours at most.)

Recipe Notes

Note 1: The baking time depends on how gooey you want your gluten free brownies to be. 20 minutes gives you super duper gooeyness, while 25 minutes gives kinda-gooey but a bit cake-y brownies. I’ve left them in the oven for 23 minutes and the results are pretty spectacular. (You can also use the toothpick test. Nagi from Recipe Tin Eats has written this wonderful post about how to use the toothpick test when making brownies.)