Ingredients:

Sift together in large bowl:
2 c granulated sugar
2 c your favorite gluten free flour blend
1/8 tsp salt
Heat together in saucepan:
1 stick butter
1/2 c oil
1 c water
1/4 c gluten free cocoa
Bring to a boil and pour over dry ingredients, mix well
Add:
 1/2 c buttermilk (or sour milk)
1 tsp soda
1 tsp vanilla
2 eggs, beaten
Mix well and spread on greased jellyroll pan (11×17)
Bake 375 for 20 minutes

FROSTING:

Heat ingredients together, add pecans and spread over warm brownies
1 stick butter
3 TBSP cocoa
6 TBSP milk
1 tsp vanilla
1 lb powdered sugar
1 c chopped pecans