<<Disclaimer: Verify this information before applying it to your situation.>> Watch out, folks. I've been baking again. I had been a bit frustrated with my brownie recipe wondering if there wasn't something I could do to make it a bit chewier & more substantial in texture. Well, I think I've solved the problem, maybe even perfected my brownie recipe by adding in a bit of Jello Instant pudding mix. Heaven help me now to resist making them more than once a week! ~Valerie in Tacoma (1) Melt 1 stick butter, 2 squares unsweetened chocolate plus 1 tablespoon coconut oil or other cooking oil in 8" square baking pan. (I put them in the oven for 4 or 5 five minutes while it preheats & I assemble other ingredients. Be careful not to over heat it & burn the chocolate.) (2) Add to pan: 1 cup sugar 1 tablespoon unsweetened cocoa powder 1/4 cup GF flour (l like half rice flour/half corn starch) 1/4 teaspoon xanthan gum (optional) 2 tablespoons Jello Instant pudding mix (I used vanilla flavor) 2 eggs 1 teaspoon vanilla (3) Stir till smooth. Bake 27 to 30 minutes at 350 degrees F. Cool before frosting. Frosting: Gently soften 1/2 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 thouroughly melted, stir in a few tablespoons of powdered confectioner's sugar until smooth. Spread over brownies & spriinkle with chopped nuts while still warm. ~To die for. *Support summarization of posts, reply to the SENDER not the CELIAC List*