(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.