Preheat oven to 350. 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 pa and smooth top. Bake until
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.
Originally Submitted
5/16/2020
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