Peanut Butter Brownies (Gluten-Free)

For one 9in x 13in pans worth:
¾ cup butter or margarine
¾ cup cocoa powder
2 ¼ cup sugar
4 eggs
2 teaspoons vanilla
1 1/3 cup gluten-free flour (used Bette Hagmans mix plus Xanthan Gum)
1 cup chopped nuts (if desired)
½ teaspoon baking powder
¼ teaspoon salt
Preheat oven to 325F Grease (not oil) and lightly cocoa (instead of flour) 9x13 pan. In large sauce pan, melt margarine/butter with cocoa over low heat, stirring constantly (actually, I just put the cocoa and butter in a bowl, stick it in the microwave for a couple of minutes, until the butter is melted. Stir with a fork until its mostly smooth. Remove from heat and cool slightly. Blend in sugar. Beat in eggs, one a time. Stir in remaining ingredients. Spread in prepared pan.
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This recipe comes to us from Rebecca Rosenblatt.
1-cup oil
4 eggs
2 cups sugar
½ cup potato starch
½ cup walnuts (or chocolate chips)
1 tsp. vanilla sugar or 1 tsp. vanilla
½ cup coca
Mix all ingredients and pour into lightly - greased baking dish. Bake at 350 degrees F (175 degrees C) for 30 minutes.

This recipe comes to us from Jo Ann Boyd.
½ cup margarine, butter or Crisco
2 teaspoons baking powder
2 cups packed light brown sugar
½ teaspoon salt
1 teaspoon vanilla
¾ teaspoon xanthan gum
3 eggs
1 cup chopped dates*
1 cup fine rice flour
1 cup chopped nuts*
½ cup soy flour
* Can omit or replace with chocolate chips.
Cream margarine and brown sugar together. Add eggs and vanilla and beat until light. Combine flours, xanthan gum, baking powder and salt in medium bowl, mixing well. Blend into egg mixture at low speed. Stir in dates and nuts. Spread batter evenly in greased 9 x 13 pan. Bake at 350F degrees for 30-35 minutes. Cool before cutting into bars.

Bring the following to a boil:
½ cup butter
1 cup water
¼ cup cocoa
½ cup oil
Sift and pour over boiled mixture:
2 cup cornstarch
2 cup sugar
½ teaspoon salt
1 teaspoon soda
Add the remaining ingredients (batter will be runny):
½ cup buttermilk
2 eggs
Bake at 375F for 25 - 30 minutes in a 9 x 13 pan (or until a toothpick comes out clean in the center). You can also put them in a jelly roll pan but then only bake for about 20 minutes.
Icing:
Bring the following to a boil:
¼ cup butter
¼ cup cocoa
Add and beat until smooth:
1/3 cup buttermilk
1 teaspoon vanilla
¼ teaspoon salt
3-4 cups powdered sugar