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)
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)
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.
- 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.