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+ servings
Chocolate chips and butter in a mixing bowl.
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Gluten-Free Pecan Fudge Brownies

Fudgy, nutty, chocolatey, girls-night-approved goodness.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 16 brownies
Calories 225kcal
Author Tessa

Ingredients

  • 6 tablespoons butter cut into pieces
  • 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

Instructions

  • 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.

Nutrition

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