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When you hear “gluten-free brownie,” do you expect to get something that isn’t quite as delicious as a traditional brownie? Well, this recipe will change your mind forever. In fact, I prefer this version because it’s so, so chocolaty and the texture is fabulous — fudgy with a shiny, crackly top and a nice crumb. Best of all, you don’t need any special gluten-free flour; ordinary cornstarch stands in.
Sarah’s Tip of the Day:
In the video, I’ll show you how to set up the baking pan with parchment paper to minimize mess and make removing the finished product super easy. They look so good, you can’t resist making them. I know it!
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Recipe Ingredients:
12 ounces chocolate chips
unsweetened cocoa powder
cornstarch
butter
3 eggs
fine salt
cinnamon
sugar
pure vanilla extract (no imitation!)
1 cup toasted pecans.
Get the full recipe:
http://www.marthastewart.com/903048/fudgy-pecan-brownies
More Sweet Treat Recipes: http://full.sc/Q9cvnf
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Fudgy Pecan Brownies | Everyday Food with Sarah Carey
http://www.youtube.com/user/everydayfoodvideos
