Chocolate Brownies (Gluten-Free)

This recipe comes to us from Sue DeVries.
Dry Mix
¾ cup cocoa powder
2 ¼ cup sugar
1 1/3 cup Bette Hagman flour mix
1 teaspoon unflavored gelatin
1 teaspoon xanthan gum
½ teaspoon baking powder
¼ teaspoon salt
½ cup chopped nuts, if desired
Label Bag as follows:
Preheat oven to 325 Degrees
Grease and flour 9x13 pan
Add:
¾ cup melted butter or margarine
4 eggs
2 teaspoons vanilla
Bake 25-27 minutes or until toothpick comes out slightly moist.

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.

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)
2 eggs
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...