Fudgy, decadent and gooey, these gluten-free brownies are loaded with crunchy pecans and chocolate chips.
This recipe makes a delicious 9×13 pan of brownies with a little extra crunch. Be sure to check out my BEST gluten-free brownie recipe for another gluten-free treat.
Is there anything better than a freshly baked brownie? They’re chewy, gooey and perfect for bake sales, potlucks, or family dessert nights.
These gluten-free pecan brownies are full of pecans and chocolate chips for the ultimate brownie experience. With shiny tops and a fudgy interiors these brownies are hard to resist!
For more favorite gluten-free chocolate recipes check out this gluten-free blondies, gluten-free chocolate cake, gluten-free German chocolate cake, gluten-free chocolate mousse cake and flourless chocolate cookies.
You also might like these oat flour brownies!
Ingredients You’ll Need
These gluten-free brownies are made with easy-to-find pantry staples. I almost always have everything on hand to make them. Here are a few notes on the key ingredients:
- Cocoa Powder: You can use either Dutch-process or natural cocoa powder. The Dutch-process cocoa lends a richer, darker chocolate flavor, whereas the unsweetened, natural cocoa powder gives that classic, well-known brownie taste. Both are delicious!
- Gluten-Free 1:1 Baking Flour: I like to use a high quality gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. It works best to use a blend that contains xanthan gum in this recipe.
- Chocolate Chips: The chocolate chips are a must in this recipe! Not only do they make the brownies extra decadent, they are the secret ingredient to getting shiny-topped brownies. My favorite brand is Guittard. I usually use semi-sweet but milk chocolate is also delicious!
- Pecans: These are optional. I also love making these gluten-free brownies with walnuts.
Tip: It might seem unlikely, but adding chocolate chips to gluten-free brownies is one of the keys to getting shiny, crackly topped brownies.
How to Make Them
- In a medium bowl, combine the sugar, melted butter and hot water. Whisk to combine. (Adding hot liquid to the sugar will dissolve some of the sugar, which will help produce a shiny top crust on your brownies.)
- In a large mixing bowl, add the cocoa powder, eggs, vegetable oil, vanilla, baking soda and salt. With an electric mixer, mix for 1 minute, or until smooth.
- Add the sugar mixture and mix on low for another 30 seconds to 1 minute until smooth and combined.
- With a rubber spatula, fold in the flour until no dry streaks appear.
- Stir in the chocolate chips and pecans.
- Pour the batter into a 9×13 baking pan (preferably a high-quality metal pan). Bake for 35-40 minutes until set. Let cool before slicing. Enjoy!
Tips for Success
- Use a metal baking pan if possible. I find it helps conduct heat better when making gluten-free brownies and baked goods. I also like using this metal 9×13 pan to make this gluten-free chocolate cake. If all you have is a glass 9×13 pan that’s fine! It will work as well.
- Dissolve the sugar. Adding warm butter and hot water to the sugar allows it to dissolve slightly. This contributes to a good gluten-free brownie texture.
- Whip the eggs with the cocoa powder. Whipping the eggs just slightly (only a minute or so) gives the brownie tops a merinuge-like affect. During baking the whipped eggs will cause the brownie tops to puff up then delfate for a crackly topping.
- Use a high-quality gluten-free flour blend. A gluten-free flour blend that contains xanthan gum is really important for the structure of these brownies.
- Add chocolate chips. These help the brownies achieve a shiny top. They also add texture and double chocolate flavor!
Storage
These brownies can be stored in an airtight container at room temperature for up to 3 days.
You also might like these gluten-free peppermint brownies!
More Gluten-Free Baking Recipes
I hope you like these brownies as much as we do! If you try this recipe be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free Double Chocolate Pecan Brownies
Ingredients
- 2 cups sugar
- ⅔ cup melted butter
- ½ cup hot water
- ¾ cup cocoa powder
- 2 eggs
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup + 2 tablespoons gluten-free 1:1 baking flour
- 1 ½ cups chocolate chips I like Guittard semi-sweet (milk chocolate is also delicious)
- ½ cup chopped pecans optional
Instructions
- Preheat the oven to 350F. Lightly spray a 9×13 baking pan (preferably a high-quality metal pan) with cooking spray.
- In a medium bowl, combine the sugar, melted butter and hot water. Whisk to combine. (Adding hot liquid to the sugar will dissolve some of the sugar, which will help produce a shiny top crust on your brownies.)
- In a large mixing bowl, add the cocoa powder, eggs, vegetable oil, vanilla, baking soda and salt. With an electric mixer, mix for 1 minute, or until smooth.
- Add the sugar mixture and mix on low for another 30 seconds to 1 minute until smooth and combined. With a rubber spatula, fold in the flour until no dry streaks appear. Stir in the chocolate chips and pecans. Adding the chips helps produce a shiny top crust.
- Pour the batter into the prepared baking pan. Bake for 35-40 minutes until set. Let cool before slicing. Enjoy!
Notes
- Cocoa Powder: You can use either Dutch-process or natural cocoa powder. The Dutch-process cocoa lends a richer, darker chocolate flavor, whereas the unsweetened, natural cocoa powder gives that classic, well-known brownie taste. Both are delicious!
- Gluten-Free 1:1 Baking Flour: I like to use a high quality gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. It works best to use a blend that contains xanthan gum in this recipe.
- Chocolate Chips: The chocolate chips are a must in this recipe! Not only do they make the brownies extra decadent, they are the secret ingredient to getting shiny-topped brownies. My favorite brand is Guittard. I usually use semi-sweet but milk chocolate is also delicious!
- Pecans: These are optional. I also love making these gluten-free brownies with walnuts.
How to reduce the amount of white sugar used ……….thanks
You can reduce the amount of sugar to 1 1/2 cups if you like. I wouldn’t recommend any less than that.
This recipe is truly a winner! I’ve had problems with brownies in the past not being able to cut them but not this recipe! It was perfect BUT it was VERY rich so a small piece was enough to satisfy my sweet craving for brownies! I’m sharing it with our senior luncheon in a few days (I’ll freeze it til then) and can hardly wait to see how they all enjoy it. THANKS for this perfect recipe!
Hooray! I’m so glad you love the brownies! I hope they are enjoyed at the luncheon 🙂
My family and our non GF friends loves this brownie recipe! Do you think it’s possible to make these into brownie bites using a mini muffin pan?
Thank you!
Ahhhhh! Now I understand! It’s the Gluten-free Brownie vs the Gluten-free Double Chocolate Pecan Brownie! The latter has the hot water-melted-butter-sugar thing and only 2 eggs! THAT’S my husband’s favorite!