The gluten-free menu just got a whole lot sweeter with fudge pecan brownies.
If you're anything like us, you have a sweet tooth and baked goods are hard to pass up! Martha Stewart shows us how replacing the gluten in wheat flour for cornstarch will still give you the same irresistible taste.
Ingredients:
6 TABLESPOONS UNSALTED BUTTER, CUT INTO PIECES, PLUS MORE FOR PAN
1/3 CUP CORNSTARCH (SPOONED AND LEVELED)
1/4 CUP UNSWEETENED COCOA POWDER
1/2 TEASPOON GROUND CINNAMON
1/2 TEASPOON FINE SALT
12 OUNCES SEMISWEET CHOCOLATE CHIPS
3/4 CUP SUGAR
1 TEASPOON PURE VANILLA EXTRACT
3 LARGE EGGS
1 CUP CHOPPED TOASTED PECANS
How To:
PREHEAT YOUR 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 THE 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 IT COOL COMPLETELY IN PAN ON A WIRE RACK. USING PAPER OVERHANG, LIFT CAKE OUT OF PAN AND CUT INTO 16 SQUARES.
