Gluten-Free Brownies

Ingredients

• 1/3 cup cornstarch
• 1/4 cup cocoa powder
• 1/2 tsp salt
• 12 oz semi-sweet chocolate chips
• 6 Tbsp unsalted butter, diced into 1 Tbsp pieces, plus more for baking dish
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla
• 1 cup chopped pecans

Directions

1. Set the oven to 350 degrees. Whisk the cornstarch, cocoa powder and salt in a mixing bowl, then put that bowl aside.
2. Place the chocolate chips in a microwave-safe bowl and scatter the butter over the top. Microwave on HIGH in 20 second bursts, stirring each time, until the mixture is fully melted and glossy.
3. Stir the sugar into the chocolate mixture. Add the vanilla and the eggs 1 at a time, mixing after each addition until incorporated.
4. Add the dry ingredients and stir until the batter is smooth and thoroughly combined, then fold in the pecans.
5. Transfer the batter to a generously buttered 8 by 8-inch baking dish, or line the dish with parchment first if you prefer and add the batter on top. Smooth it out into an even layer.
6. Bake at 350 degrees until a toothpick poked into the middle comes out with a few damp crumbs, about 35 – 38 minutes.
7. Cool completely, then slice into squares. For cleaner cuts, freeze the cooled brownies for about 45 minutes before cutting, if you can wait that long.