Skip to main content

Gluten-Free Chocolate Brownies Recipe with Pecan Meal

Gluten free brownies that are rich and full of chocolate goodness
A rich, gluten-free chocolate brownie with pecan flour.

Everyone needs a rich decadent brownie treat now and then. Especially if you wake up to snow and ice and no electricity. Which means of course, no heat. No hot water. No shower. Which translates into one very bad hair day. And one prickly, cranky goddess. I'm serious.

What does Mother Nature think this is, December?

Oh. Wait.

I've been deep in denial, I admit it. I've been distracting myself tweaking blog color schemes and rustling up pumpkin waffles and cozy soups and watching old Humphrey Bogart movies and downloading music pretending Autumn Shade is forever. But winter, I hate to tell you, is only twelve days away, inching closer every shivering second. It's a good thing we have a kiva fireplace and a stack of pinon outside the door. With nothing to do, I bundled up and settled in to read (long overdue) Temple Grandin's amazing book Animals In Translation.

When the power finally flickered back on (after sputtering on and off and torturing our electricity deprived souls for hours) I heated up some leftover quinoa with artichokes and cranberries.

And Steve decided to make brownies.

I have an idea, I told him. Would you experiment? For the sake of our Wonderful Readers? Absolutely, he responded. What's it gonna be?

Pecans, I told him. Belgian chocolate brownies made with pecan meal.

That's the moment, Dear Reader, when he smiled.

Unfortunately for my vegan and egg-free readers, this brownie recipe contains eggs. Because all my tests and valiant efforts to create an egg-free brownie at high altitude has only led your plucky noshing goddess down a path of bitter disappointment and oily boiling chocolate slabs of gunk that in no way whatsoever resemble a brownie you might actually like to bite into- which- in a tender baker's dreams, one would wish for, fervently.

But. No.

Add eggs- and you get these beauties (pictured above).

Sometimes life isn't fair.


Gluten-Free Chocolate Brownies Recipe


If those of you living at a friendlier altitude care to veganize this recipe- and wish to share your results- please do. I plan on trying this recipe egg-free (for me) when we eventually return to sea level. But for now I'll simply share the recipe with you and trust Steve when he tells me, Yeah. Damn good.

Ingredients:

5 ounces dark chocolate
1/2 cup Spectrum Organic Shortening
2 large organic free-range eggs
1 cup firmly packed organic light brown sugar
1/2 cup plus 2 tablespoons ground pecan meal
1/4 slightly rounded cup sorghum flour
1 tablespoon tapioca starch
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
3 teaspoons bourbon vanilla extract
1/2 cup extra semi-sweet chocolate chips for the top, if desired

Instructions:

Preheat the oven to 350 degrees F.

Line an 9x11-inch baking pan with parchment or foil and lightly oil the bottom.

Using the microwave (or double boiler), gently melt the dark chocolate and shortening. Stir together to combine. Set aside.

In a medium mixing bowl, beat the eggs on medium high till frothy. Add the brown sugar and beat until the mixture is smooth.

Add the melted chocolate mixture into the egg-sugar mixture a little at a time - incorporate it slowly- and beat well for a good minute. The chocolate will look smooth and glossy.

In a bowl, combine the dry ingredients: pecan meal, sorghum flour, sea salt and baking soda; whisk together. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so.

Spoon the batter into the prepared pan. Shake the pan a little bit to even out the batter.

Layer the semi-sweet chips all over the top of the batter and press them in slightly, if adding.

Bake in the center of a preheated 350 degree F oven for 30 to 35 minutes, or until the brownies are set. Do not overcook. *Now- here I must give you a BIG note- we bake at high altitude so these took extra-long for me to bake. But traditionally, a recipe like this one comes in at around 25 to 35 minutes.

So please, I beg you- watch them like a hawk- take them out when you know they are done- and test for doneness in the center- they should be firm but give slightly when touched.

Cool on a wire rack. Slice and enjoy. Freeze leftovers wrapped in foil and bagged.

Freezing gluten-free treats keeps their just baked texture and taste intact.

Makes 18 servings.


Enjoy sugary treats in moderation. 
Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.

TRENDING

Karina's New Cottage Style Granola

A tasty new granola recipe for the coming Winter season? Yes! Our latest, easiest, crave worthy homemade granola recipe is a veritable breeze to make. And it's endlessly customizable. Add dried coconut, cashews, nuts, seeds or dried berries to your cereal loving heart's content. Use our favorite spice blend (pumpkin pie), or substitute your own preference. In fact, our combo of pure maple syrup and a touch of brown sugar is so delicious, you may decide, as we often do, to leave the spices out. It's THAT good. All you need is a sturdy sheet pan/cookie sheet.  And an oven, of course.  You know, to bake it in. Your house will smell like a cottage bakery. Cheers--- and please be safe out there! Karina xo

Gluten-Free No-Oats Chocolate Chip Cookies with Quinoa Flakes

Have I got a Faux for you. My last cookie post stirred up a veritable stew of feelings. From oat-loving high fives and boogie till the cows come home oatmeal cookie bliss, to very sad, That's okay, I'll sit this one out in the corner moping. Because oatmeal? It's not for everyone. Apparently, oats can sometimes be unkind to certain sensitive celiac tummies. They are high in fiber. Which messes with some folks.  And others  believe the trouble starts with its globulin or legume-like protein called avenalin. Some think it's the "soluble" fiber factor. Other gluten-free diet centrics believe that the prolemine in oats called avenin triggers a celiac-like response. Or that oats are too often contaminated during the harvesting process. The debate rages on. And I'm no scientist, I'm sorry to tell you, so I'll sit this one out.  But that does not mean, Darling, that I am not motivated to figure out an alternative to oats in such a class

Easy Gluten-Free Pie Crusts for the Holidays

Feel like baking up something delicious for the coming holiday season? Try these easy gluten-free pie crust recipes. They'll work for all kinds of fillings- from key lime custard to pumpkin, cheesecake to chocolate chiffon. And the nifty part is- they're dairy-free as well as gluten-free. Note: If you love baking with butter and dairy, simply use your preferred dairy choice. Subs are noted. Keep your taste buds happy, folks. Cheers, Karina xo

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Gluten-Free Goddess Flourless Chocolate Cake

Ah, flourless chocolate cake. The perfect rich dessert. Forgive the hyperbole. But I just can't help it. This is rich, sexy chocolate deliciousness on a plate. And such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?). And the best part is- the recipe is inherently gluten-free and wheat-free. Always has been. No substitutions. No funny stuff. This is the same flourless chocolate cake I've been making for decades. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla. Just because. And PS: See below why I make this recipe in a food processor- thanks to Bobby Flay. Karina xo

Gluten-Free Goddess Bread Recipe - dairy-free and rice-free, too

One Delicious Loaf... Man shall not live by bread alone, so the famous saying goes. In other words, we need ideas to feed us, too. We need awareness. Conscious action. An expression and celebration of the spirit. And yet (here's the sticky part, folks) almost every spiritual tradition includes the bread we shall not solely live by, whether it be a hand-torn loaf, a paper thin wafer, a piece of matzoh, a curve of naan, or a sprinkle of cornmeal. Breaking bread and sharing grain is a cherished and beloved symbol for community, celebration and tribal nourishment. From Holy Communion to the Super Bowl gatherings around an elevating principle or a family milestone (from birth to marriage to funerals) include the simple but connecting gesture of sharing food. Because cooking makes us human. And eating illustrates our kinship with the entire animal kingdom. Humans are animals, after all, interlinked and cousined by astonishingly similar DNA and subatomic particles from the

Vegan Pumpkin Pie Praline in Coconut-Pecan Crust

This dairy-free gluten-free recipe is worth the effort. Especially if you are gluten-free AND vegan. Plan to make it a day ahead. Don't let yourself succumb to pumpkin spice burn-out just yet, Babycakes. Because this luscious vegan pumpkin praline pie (with coconut pecan crust!) is worth your renewed optimism. Your regained enthusiasm. Your re-ignited cravings for something autumnal and luxurious. This isn't your ho-hum standard recipe with evaporated milk and a frozen pie crust. This pie is radical. Dairy-free. Gluten-free. Gorgeous. Delicious. Yep. Love, Karina xox