Fudgy, decadent and gooey, these gluten-free brownies are loaded with crunchy pecans and chocolate chips.This recipe makes a delicious 9x13 pan of brownies with a little extra crunch. Be sure to check out my BEST gluten-free brownie recipe for another gluten-free treat.
1 ½cupschocolate chipsI like Guittard semi-sweet (milk chocolate is also delicious)
½cupchopped pecansoptional
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
Ingredient 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!
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.