Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350*. in a large bowl, combine sugar and cocoa. add corn syrup, vanilla and eggs; beat well using wire whisk or rotary beater. stir in nuts and margarine. pour into pastry-lined pan. bake at 350* for 30 to 40 minutes or until center is set. cool completely. in small bowl, beat whipping cream until soft peaks form. add powdered sugar and orange extract; beat until stiff peaks form. spread or pipe over cooled filling. in small bowl, combine orange marmalade and enough orange juice for drizzling consistancy. drizzle marmalade mixture over whipped cream. refrigerate at least 30 minutes before serving. store in refrigerator. yield: 8 servings.

Target recipe: preheat the oven to 300°f. butter an 8-inch square pan. line the bottom of the pan with wax paper, then butter and flour the paper. in a saucepan over low heat, melt the chocolate with butter, stirring to blend. remove from the heat and stir in sugar, egg, salt, flour, walnuts and vanilla. spread in the prepared pan and bake for about 30 minutes. cool for 5 minutes, then turn out onto rack and peel wax paper from bottom. transfer to a cutting board and cut in squares. dust brownies with confectioners' sugar if desired.