Gluten Free Brownie

I have played around with flours and different recipes for brownies and I have also used the betty crocker mix and I really prefer the texture and taste of this brownie. I have made it several ways and am ready to post the recipe! I hope you enjoy it as much as we do! The flour is on my blog. I modified a recipe from a friend Michelle Gibbs when she was cooking gluten free. I really love the potato flour in it, it is the secret I believe to a great texture and taste

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup gf flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
•   1 tsp xanthum gum
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.I like to flour with the cocoa.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.I did exactly 30 min in a glass pan.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. You may need a bit a milk to get it spreadable. Frost brownies while they are still warm not hot.  
5. ENJOY, you will love these...my family is in love with them and I am happy to have a money saving recipe!