Sunday, February 10, 2019
The base for these earl grey brownies comes from my friend Christina’s newest cookbook Sweet & Simple. When a brownie boasts as “Best Ever Frosted Brownies” you should probably pull out the cocoa powder and preheat the oven. No questions asked.
I took her best ever frosted brownies and swapped out the all-purpose flour for a buckwheat flour blend to turn the brownies gluten-free and mixed in ground earl grey tea to give them my own twist. Christina wasn’t lying – these frosted brownies are the best ever. Chewy, fudgy, and cakey all at once.
Yields: 8 brownies
INGREDIENTS
Earl Grey Brownies
- ¼ cup + 1 tablespoon buckwheat flour
- 3 tablespoons sweet rice flour
- 1 tablespoon tapioca starch
- 2 tablespoons loose-leaf earl gray tea, finely ground in a coffee grinder (1 tablespoon ground)
- ½ cup unsalted butter (1 stick), room temperature
- ½ cup cocoa powder (I used Rodelle organic dutch-processed cocoa)
- 1 cup + 2 tablespoons organic cane sugar
- 1 teaspoon vanilla extract (I used Rodelle organic)
- ¼ teaspoon kosher salt
- 1 large egg
Optional: dried edible rose petals, for decoration
Chocolate Earl Grey Frosting
- 6 tablespoons unsalted butter, softened
- ¾ cup powdered sugar
- ¼ cup cocoa powder
- 2 tablespoons loose-leaf earl gray tea, finely ground in a coffee grinder (1 tablespoon ground)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2-3 tablespoons milk or cream
INSTRUCTIONS
Get the instruction @ www.snixykitchen.com
