American•indulgent

Fudgy Earl Grey Gluten-free Brownies (with buckwheat flour)

Snixy Kitchen recipe - American

Ingredients

Quantities are shown as originally provided.

1/4 cup + 1 tablespoon buckwheat flour
3 tablespoons sweet rice flour (different from "white rice flour" or "brown rice flour")
1 tablespoon Bob’s Red Mill tapioca flour
2 tablespoons loose-leaf earl gray tea (finely ground in a coffee grinder (1 tablespoon ground))
1/2 cup unsalted butter (1 stick, room temperature)
1/2 cup unsweetened Dutch-processed cocoa powder
1 cup + 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract (I used Rodelle organic)
1/4 teaspoon kosher salt
1 large egg
Optional: dried edible rose petals (for decoration)
6 tablespoons unsalted butter (softened)
3/4 cup powdered sugar
1/4 cup unsweetened Dutch-processed cocoa powder
2 tablespoons loose-leaf earl gray tea (finely ground in a coffee grinder (1 tablespoon ground))
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
2-3 tablespoons milk or cream

1
Preheat the oven to 325°F and line a 9-inch loaf pan with parchment paper.
2
In a small bowl, whisk together the buckwheat flour, sweet rice flour, tapioca starch, and ground earl grey and set aside.
3
In a medium microwave-safe bowl, combine the butter, cocoa powder, and sugar. Microwave at full powder for 30 seconds. Stir the mixture and microwave again for another 30 seconds. Stir again and add one more 30-second interval if the butter isn't mostly melted. Let it cool for 1 minute.
4
Stir in the vanilla and salt. Then stir in the egg.
5
Add the flour mix and stir vigorously for about 1 minute or 50 strokes.
6
Scrape the mixture into the prepared pan and bake for 45-50 minutes. The surface should appear dry and potentially starting to crack. Remove from oven and let cool completely before frosting (if you're impatient like me, let the brownies cool for 5 minutes in the pan and then chill for 10 minutes or so).
7
Meanwhile prepare the frosting. In a medium bowl or in the bowl of a stand mixer, beat the butter until soft. Sift together the powdered sugar, cocoa powder, and tea. Add to the butter and beat until combined, scraping down the sides as needed. Add the vanilla and salt and beat until just combined. Slowly add milk or cream, beating as you go, until the frosting is spreadable.
8
Once the brownies are cool, frost, top with dried rose petals, and serve.