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Gluten-Free Pecan Fudge Brownies
Fudgy, nutty, chocolatey, girls-night-approved goodness.
Course Dessert
Cuisine American
Prep Time 20 minutes minutes
Cook Time 35 minutes minutes
Total Time 55 minutes minutes
Servings 16 brownies
Calories 225kcal
- 6 tablespoons butter cut into pieces
- ⅓ cup arrowroot powder I like Bob's Red Mill Brand, cornstarch works here as well
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- 12 ounces semisweet chocolate chips
- ¾ cup organic coconut palm sugar I used Trader Joe's brand
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 cup chopped pecans toasted
Preheat oven to 350 degrees. Spray an 8-inch pan with cooking spray.
Whisk together arrowroot powder, cocoa powder, salt and set aside.
In a large microwave-safe bowl, combine the chocolate chips and butter. In 30 second increments, stirring each time, microwave until smooth.
Stir in palm sugar and vanilla. Stir in eggs, one at a time, until combined.
Add arrowroot powder mixture and stir well until combined and smooth. Stir in pecans.
Pour batter into pan and smooth top. Bake until a toothpick comes out clean, about 35 minutes, making sure to rotate hallway through.
Let cool completely on wire rack.
Calories: 225kcal | Carbohydrates: 22g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 109mg | Potassium: 190mg | Fiber: 3g | Sugar: 13g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg