This recipe comes from my friend Gert’s family recipe book.  I always like her recipes and changed this one to be gluten free.

In large microwavable bowl place:
1 cup butter or margarine
place in microwave and heat until melted.

Add, stirring after each addition:
2 cups brown sugar (360g)
2 teaspoons vanilla extract
1/2 cup cocoa powder (50g)
2 eggs
1 cup rice flour (120g)
1 cup sweet rice flour or glutinous rice flour (120g)
1/2 teaspoon baking powder (2g)
1/2 cup chopped walnuts (60g)

Frosting:
1/4 cup cocoa powder (25g)
2 cups icing sugar
2 tablespoons butter
6-7 tablespoons hot water.

Mix brownie ingredients together and spread in a lightly greased 9″x 13″ baking pan.  Bake at 350* for 20-25 minutes or until tester inserted comes out clean.

Mix together the frosting ingredients and spread on warm brownies.  Let get cold before slicing.  This holds together and is softer/moister after being in a sealed plastic container in fridge for a day.  It freezes well.

Options:

• Top baked brownies with a layer of miniature marshmallows (gluten free) and return to oven just long enough to make them puff.  Remove from oven and let get cold before slicing.
• Caramel Brownies: Mix together: 1 1/2 cups icing sugar, 2 tbsp. cocoa powder, 2 tablespoons butter, 1 tbsp water  or enough water to make a thick spreadable icing.  Spread on cooled brownies.