Original recipe by Maggie Watkins
Gluten-Free Adaption by Peggy Klapperich
1/2 cup of melted butter
1 tsp vanilla
1/2 cup all purpose GF flour (GF Jules, Better Batter, Bob’s Red Mill)
1/4 tsp baking powder
1/2 cup chopped pecans (optional)
1 cup sugar
1/3 cup Hershey’s Cocoa
1/4 tsp salt
1/8 tsp Xanthan Gum
Note: double the ingredients above for 9x13 pan.
3 tblsp softened butter
1 tblsp light corn syrup or honey
1 cup powdered sugar
3 tblsp Hershey’s Cocoa
1/2 tsp vanilla
1 to 2 tblsp milk
Makes about 1 cup of frosting.
Preheat oven at 350. Grease 9x9 pan.
In a large bowl blend melted butter, sugar, and vanilla.
Add eggs - using spoon - beat well.
Combine flour, xanthan gum, cocoa, baking soda, and salt. Gradually blend into egg mixture.
Stir in nuts
Spread into greased 9x9 pan. Bake for 20 to 25 minutes or until brownies pull away from side of the pan.
Allow brownies to cool, then frost.