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Martha Stewart-Gluten-Free Fudgy Pecan Brownies

posted in Food & Drink > Recipes
10/15/2013
  • STEP 1
    Preheat 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. (Continued...)

  • 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. (Continued...)

  • Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.

  • STEP 2
    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 cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares. Enjoy!

  • 6 tablespoons unsalted butter, cut into pieces, plus more for pan 1/3 cup cornstarch (levelled) 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 pecans

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