Gluten-Free Fudgey Pecan Brownies

Skipping flour of any kind does not mean you have to give up decadent baked goods, as proven by these gluten-free brownies.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 461 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 3 large eggs
• 6 tablespoons butter, cut into pieces
• 1 teaspoon coconut oil, or as needed
• 12 ounces semisweet chocolate morsels
• 0.5 teaspoon ground cinnamon
• 0.25 cup unsweetened cocoa powder
• 0.33333334326744 cup arrowroot powder
• 0.75 cup coconut palm sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan with coconut oil.

Step 2

Whisk arrowroot, cocoa powder, and cinnamon together in a bowl.

Step 3

Combine chocolate morsels and butter in a large microwave-safe bowl. Melt in the microwave in 30-second increments, stirring after each, until melted and smooth, about 2 minutes.

Step 4

Stir palm sugar and vanilla extract into the bowl with the melted chocolate. Blend in eggs 1 at a time until combined. Add arrowroot mixture and stir vigorously until mixture is smooth and begins to pull away from sides of the bowl. Blend pecans into batter.

Step 5

Pour batter into the prepared pan and smooth the top with a spatula.

Step 6

Bake in the preheated oven until a toothpick inserted in the middle comes out with a few moist crumbs, 30 to 35 minutes. Allow to cool.

Step 7

Store in the refrigerator or freezer.