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3 ounces unsweetened baking chocolate ¾ cup (1 ½ sticks) butter or margarine 1 cup brown sugar ½ cup granulated sugar 3 large eggs 1 teaspoon vanilla ¾ cup GF Flour Mix 1 cup chopped pecans Preheat oven to 350 degrees. Line 16-18 muffin cups with paper liners. In 2-3 quart saucepan, combine chocolate & butter. Place over low heat & stir occasionally until melted. Remove from heat. Stir in both sugars. Beat in eggs, one at a time. Add vanilla. Beat in flour. Stir in nuts. Spoon batter into muffin cups, filling 2/3 full. Bake 22-25 minutes. Tops should look crackly, but interiors should still be slightly moist. Let cool in pan 15 mins., then remove & let cool on rack. Does NOT need to be frosted. Today, I did. See below: Easy Chocolate Icing: 2 squares semisweet baking chocolate ¼ cup (1/2 stick) butter or margarine ½ pound confectioner’s sugar ½ teaspoon vanilla ¼ cup milk (approximately) Melt chocolate in saucepan over very low heat, stirring or melt in microwave glass bowl. Stir butter to soften. Beat in ½ sugar, blend in chocolate and vanilla. Add remaining sugar alternately with the Milk, beating until smooth & right consistency.
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Central Iowa Celiac Connection 
