When I think back to family gatherings growing up, someone always brought a batch of gooey brownies, piled high on a plate. But when I had to go gluten-free, brownies didn’t taste the same anymore.
I was determined to recreate that rich, chocolatey goodness—something no one would guess was gluten-free.
After a lot of trial and error (and a lot of chocolate-stained aprons), I landed on these brownies.
They’re fudgy, loaded with chocolate, and get a nutty crunch from toasted pecans. One bite takes me straight back to those sweet memories, minus the gluten bellyache!
Tips & Variations
- For extra gooey brownies: Slightly underbake by 2 minutes.
- Nut-free version: Swap pecans with sunflower seeds or leave them out entirely.
- Dairy-free option: Use vegan butter and dairy-free chocolate chips.
- Jazz it up: Sprinkle a pinch of sea salt on top before baking for that sweet-salty magic.
Serving Suggestions
Cut the brownies into squares and serve them with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a more casual vibe, grab a napkin and enjoy straight from the pan (no judgment!).

Gluten-Free Double Chocolate Pecan Brownies
- Total Time: 45 minutes
- Yield: 16 brownies 1x
- Diet: Gluten Free
Description
These fudgy, gluten-free brownies are packed with rich chocolate and crunchy toasted pecans, perfect for indulgent snacking or a crowd-pleasing dessert.
Ingredients
- 1 cup semi-sweet chocolate chips (divided)
- 1/2 cup unsalted butter (1 stick, melted)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 2 large eggs (room temperature)
- 1 tsp pure vanilla extract
- 3/4 cup gluten-free all-purpose flour (use one with xanthan gum)
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup pecans (chopped and toasted)
Instructions
- Prep Your Oven & Pan
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal. - Melt Chocolate & Butter
In a microwave-safe bowl, melt 1/2 cup chocolate chips and the butter together in 30-second intervals, stirring in between until smooth. Let it cool for a couple of minutes. - Whisk the Wet Ingredients
Stir the granulated sugar, brown sugar, eggs, and vanilla into the melted chocolate mixture. It should look smooth and glossy. - Combine the Dry Ingredients
In another bowl, whisk the gluten-free flour, cocoa powder, baking powder, and salt together. Gradually fold this into the wet ingredients. Mix just until combined—don’t overdo it! - Add Mix-Ins
Stir in the remaining 1/2 cup of chocolate chips and the toasted pecans. - Bake
Spread the batter evenly into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted 2 inches from the edge comes out with a few moist crumbs (not wet batter). - Cool & Slice
Let the brownies cool completely before slicing. This part is tough, but trust me—it’s worth it for clean slices and maximum fudginess!
Notes
Let cool fully before slicing for clean edges. Keeps well for 3–4 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 190
- Sugar: 15g
- Sodium: 55mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg