I have always loved trying new recipes and baking for others but rarely thought about food allergies. In college one of my good friends, who has coeliac disease, challenged me to try some gluten-free recipes so she could enjoy my treats as well. Most of the recipes I tried were just plain gross or had a funky texture. After many trials and adaptions, I found a recipe for gluten-free brownies that you would suspect of being flourless. Now, especially when hosting for the holidays, I always offer a gluten-free option for guests and these gluten-free brownies are a favorite. It was really weird to write a recipe that didn’t list flour as one of the first ingredients, but I have found corn starch to work really well as a substitute. Be sure to check out some of my other recipes for the holidays! xoxo
Images via Alex Phillips.
Print Gluten-Free Brownie Recipe
6 tablespoons unsalted butter
1/3 cup cornstarch
1/4 cup unsweetened cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
12 ounces semisweet chocolate chips
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
1 cup chopped pecans
Whisk together cornstarch, cocoa, cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate chips in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Add chocolate and butter to the cornstarch mixture. Stir in sugar, vanilla, and eggs until the mixture is smooth and begins to pull away from the side of the bowl, about 2 minutes. Stir in pecans.
Pour batter into greased 8-inch square baking pan and smooth top. Bake at 350 degrees for about 35 minutes, rotating the pan halfway through.
