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

Gluten-Free Goddess Raspberry Jam Bars

Sweet and simple raspberry jam bars. Let's be honest. I am here today to tempt you. To coax you. To seduce you with a gluten-free dessert worthy of every single luscious calorie. In full transparency, I am admitting up front these are not fat-free. Or sugar-free. These aren't diet food. They're not proper for breakfast (unless you serve them with Champagne). And you won't be able to sigh ever-so-wistfully at parties and mention, off hand, how hard it is to eat gluten-free at family gatherings and parties. Because, Darling Reader, you'll score zero sympathy points once people sink their teeth into the luscious raspberry jam filling nestled between buttery toasted coconut-almond crunch topping and tender hazelnut cookie crust. Nope. In fact, these decadent raspberry coconut-almond bars should come with a warning:   Be careful who you share these with. Because they are sure to fall madly in love with you. Seriously. Karina xox

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 Brownies- The Best

Why bake a gluten-free brownie from scratch and not a mix? While baking mixes are perfectly acceptable in a pinch, and no doubt a boon to busy cooks on a gluten-free diet (well, honestly, who isn't busy, preoccupied, overwhelmed, and anxious these days, I ask you?), your taste buds will tell you why. In a heart beat, Darling. A dark chocolate brownie made from scratch is deeply delicious and decadent. Impressive, even. Company worthy. Dare I say, date night worthy. I'm not kidding. This brownie recipe is swoon inducing. (You know what they say about chocolate.)  But here's the best part. Throwing this recipe together takes only a few minutes longer than opening up a box of mix. In fact, you can whip up these luscious gooey babies in a mere ten minutes. In less time than it takes you to scan your daily dose of cute animals IG feed.  Seriously.  So what is more rewarding? Watching baby donkeys frolic on Instagram or stirring together this rich, tender, dark chocolat

Gluten-Free Goddess Blueberry Muffins- No Xanthan Gum

Baking Without Xanthan Gum, I Am. When I first set foot on this lonely gluten-free road (it was 2001, remember, pre-gluten-free boon; there was nary a gluten-free bagel or wheat-free blueberry muffin in sight), I wrestled with converting my beloved tried and true wheat flour recipes, gamely baking and tossing too many gluten-free hockey pucks and brick loaves to count. Until I discovered xanthan gum- the weirdo secret ingredient that gave gluten-free batter and dough a hint of that elusive stretchy tenderness that gluten once gifted. Xanthan gum was a find. And it has been a nifty little problem solver for many years. Until it wasn't. After a decade or so of cooking, baking, and eating strictly gluten-free I began to feel- shall we say- less than wonderful after eating something with xanthan gum (or guar gum, or locust bean gum, or carrageenan). Ingredients my grandmother never heard of. Ingredients I never used to eat. Or bake with. I had a gluten-free shakabuk

Gluten-Free Lasagna In a Casserole Style Slow Cooker

Slow Cooker Lasagna As it Should Be. Delicious! And perfect for old fashioned family comfort food. It's been a long time since I flirted with a new kitchen appliance. Truthfully? I barely have room for the few gems I still have, after all these moves. Though I've got more room these days, post apartment living. We're finally in a house. And the days of a kitchen without an oven are in the rearview mirror.  You remember those rental days, right?  In Rental World they don't always give you a full size, actual oven. They might just give you a four burner cooktop. And a rickety microwave.  So what's a gluten-free lasagna craving girl gonna do? Make a mug of chai.  Cruise Amazon.  Because this. A  Crock-Pot Casserole Manual Slow Cooker .   Brilliant. My first lasagna in this new Crock Pot Casserole Slow Cooker Please note: This is NOT a sponsored post.  I assembled this classic family style lasagna at noon today-

Gluten-Free Goddess Zucchini Breakfast Cake

Zucchini Cake! Yep. What's for breakfast, you ask? Cereal? Yogurt? #Boring Instead, let's eat cake.  A tasty breakfast cake inspired by those lovely  maple sweetened almond zucchini mini-muffins . Remember those? I sure do.  They've become one of our favorite grab-and-go gluten-free treats. I tuck a bag of them- fresh out of the freezer- into my (bulging) purse/backpack/tote whenever we venture far afield. Because, well. You never know. And even if we are still stuck at home, isolating ourselves week after week like champs... today I remembered those zucchini muffins and thought--- hmmmmm.  What. If. We. Make. Zucchini. Cake. For breakfast!? Because. #notboring Karina xox Gluten-Free Goddess Zucchini Breakfast Cake Recipe By Karina Allrich May 2012. Sweetened only with a half cup pure maple syrup, this cake is not overly sweet. Which makes it perfect for breakfast or a mid-afternoon snack. Almond meal, sorghum flour and quinoa flakes add protein and nutritio

Quinoa Salad with Roasted Beets, Chick Peas and Orange

Fresh, bright quinoa salad with oranges and roasted beets. Roasted Beets + Quinoa are a super yum match. Trust me. February second. We survived January, Darling. Happy Groundhog Day to you. Happy Imbolc. The dwindling of winter is at last within reach- no matter what Punxatawny Phil predicts. Six weeks is doable. After all, there is chocolate. Irish Soda Bread . And soul warming soup . And our hope-fueled New Year betterments are still on track (right?). If not, the year is young. Tomorrow is a fresh start. To celebrate, let's throw a party. My contribution? A gluten-free vegan salad that is perfect for parties. Because throwing a party is a tad more complicated than it used to be. There are vegans to accommodate. And newly gluten-free friends and neighbors to feed. And let's face it. Everyone is a wee bit bored by those layered taco bean dips and pork sliders. Gooey meat and cheese is so predictable. Pizza dips are so frat house. Why not go fresh and bre