In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from Valerie Wells.
(1) Melt 1 stick of butter, 2 squares of unsweetened chocolate plus 1 tablespoon coconut oil or other cooking oil in an 8 square baking pan (I put them in the oven for 4 or 5 five minutes while it preheats and I assemble the other ingredients. Be careful not to over heat it and burn the chocolate).
(2) Add to pan:
1 cup sugar
1 tablespoon unsweetened cocoa powder
¼ cup gluten-free flour (half rice flour/half corn starch)
¼ teaspoon xanthan gum (optional)
2 tablespoons Jell-O Instant pudding mix (I used vanilla flavor)
1 teaspoon vanilla
(3) Stir until smooth. Bake 27 to 30 minutes at 350F. Cool before frosting.
Frosting: Gently soften ½ bag semi-sweet chocolate chips plus 2 tablespoons butter in the top of a double boiler (or a metal or glass mixing bowl set over boiling water). When thoroughly melted, stir in a few tablespoons of powdered confectioners sugar until smooth. Spread over brownies and sprinkle with chopped nuts while still warm.