Instructions: 1 box of Hodgson Mill Gluten Free Brownie Mix; 1/2 cup (1 stick) butter, melted; 1 large egg, room temperature; 2 tsp vanilla; 1/3 cup warm water; 1/2 cup chopped nuts (optional). Preheat oven to 350 degrees F. Grease: 9 x 9 x 2 or 11 x 7 x 1-1/2 inch baking pan. In a medium size mixing bowl, pour in brownie mix and add the remaining ingredients except the chopped nuts. Using a mixer, combine the ingredients until blended, then fold in the nuts. Spread batter in the prepared baking pan. Using a spatula, smooth the top of the batter before baking. Bake at 350 degrees F for 18-22 minutes or until toothpick inserted comes out with a little batter on it. Remove brownies from the oven and place them on a wire rack to cool. Cool completely before cutting into squares. Brownies will firm up upon cooling. Yield: 9 (3-inch) brownies. For thicker cake like brownies, add a second egg and use an 8 x 8 x 2-inch baking pan. Bake at 350 degrees F for 20-24 minutes. Suggestions: Top cooled brownies with powdered sugar, ice cream or fudge sauce.