Skipping wheat flour doesn't have to mean forgoing decadent baked goods. These rich, nutty brownies are irresistible -- and easy to make.
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. 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. 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.
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.
Cook's Note: Here's the Scoop Cornstarch helps give these brownies structure, just as the gluten in flour would. Spoon and level it in a measuring cup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (92g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 367 | ||
Calories from Fat: 278 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.9g | 41 % | |
Saturated Fat 10.7g | 54 % | |
Monounsaturated Fat 13.6g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 121mg | 37 % | |
Sodium 3616.8mg | 125 % | |
Potassium 234.2mg | 6 % | |
Total Carbohydrate 22.9g | 7 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 19.1g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 367
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