Brownie Mix (Gluten-Free)

The following recipe appeared in Volume 6, Number 1 (January 1997) of the Sprue-Nik Press which is published by the Tri-County Celiac Sprue Support Group, a chapter of CSA/USA, Inc. serving southeastern Michigan.
1 cup water
1 teaspoon gluten-free vanilla
½ cup corn margarine
1 cup sugar
½ cup uncooked Cream of Rice hot cereal
3 Tablespoon unsweetened cocoa
1 teaspoon gluten-free baking powder
1 egg or ¼ cup cholesterol free egg product
¼ cup walnuts (optional)
In a medium saucepan, heat the water and margarine to a boil. Sprinkle in the cereal. Cook for 1 minute. Remove the pan from the heat, cover it, and let it sit for 4 minutes. Stir in the egg or egg product and vanilla.
In a medium bowl, combine the sugar, cocoa, and baking pow...

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

One day, I had a couple of packages of gluten-free brownie mix that needed to be used. I also had a good amount of Bailey's Irish Cream Liqueur, and was feeling a bit adventurous. I found a recipe at All Recipes.com for something called Bailey's Irish Cream Brownies. I used my gluten-free mix, and the result was this little bit of gluten-free Irish brownie joy.
Ingredients:
2 (20.5 ounce) packages Open Original Shared Link 1 cup Irish gluten-free cream liqueur (such as Carolans) ¼ cup vegetable oil 2 eggs
Frosting Ingredients:
1 cup unsalted butter, softened 5 tablespoons Irish cream liqueur 4 cups powdered sugar Directions:
Heat oven to 350 degrees F (175 degrees C).
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