This Pecan Brownie is a gluten-free version of the classic dessert, offering a rich and gooey chocolate experience combined with the nutty crunch of pecans. Made with rice flour and a blend of complete or cane sugar and white sugar, it provides a deep and satisfying flavor. The addition of pecans in the batter and as a topping, along with a spread of your favorite chocolate paste, makes this brownie a decadent treat for any chocolate and nut lover.
Why You’ll Love This:
- Gluten-Free: Suitable for those with gluten sensitivities.
- Rich and Nutty: The pecans add a delightful texture and taste.
- Perfectly Moist: Achieves a gooey, melt-in-the-mouth texture that brownie enthusiasts adore.
Perfect Occasion: Ideal for a cozy dessert at home, a special treat for gluten-free guests, or as a delightful snack to satisfy your sweet cravings. It’s also a great choice for family baking sessions and casual gatherings.
Decoration Tips:
- Chocolate Spread Topping: Adds extra richness and a glossy finish.
- Garnish with Crushed Pecans: Enhances the nutty flavor and adds texture.
- Serve with Whipped Cream: For a creamy contrast to the dense brownie.
Ingredients:
- 180g butter
- 200g dark chocolate
- 3 eggs
- 110g complete or cane sugar
- 60g white sugar
- 100g complete rice flour
- 80ml 30% liquid cream
- 60g pecan nuts
- Topping: 2 tbsp chocolate spread of your choice, a handful of crushed pecan nuts
Instructions:
- Whip eggs with sugars until a fluffy mousse is formed.
- Gently pour in the melted butter/chocolate mixture and blend.
- Mix in the rice flour, then the liquid cream.
- Stir in the pecan nuts and pour the batter into a 20cm square baking mold.
- Bake for 25 minutes in a convection oven at 165°C.
- Let it cool slightly before spreading the chocolate paste on top and sprinkling with crushed pecan nuts.
Enjoy this Pecan Brownie, a gluten-free twist on a classic dessert, offering a delightful combination of gooey chocolate and crunchy nuts!
