Optional: dried edible rose petals, for decoration
Chocolate Earl Grey Frosting
6tablespoonsunsalted butter, softened
¾cuppowdered sugar
¼cupunsweetened Dutch-processed cocoa powder
2tablespoonsloose-leaf earl gray tea, finely ground in a coffee grinder (1 tablespoon ground)
1teaspoonpure vanilla extract
¼teaspoonkosher salt
2-3tablespoonsmilk or cream
INSTRUCTIONS
Preheat the oven to 325°F and line a 9-inch loaf pan with parchment paper.
In a small bowl, whisk together the buckwheat flour, sweet rice flour, tapioca starch, and ground earl grey and set aside.
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.
Stir in the vanilla and salt.
Stir in the egg.
Add the flour mix and stir vigorously for about 1 minute or 50 strokes.
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).
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.
Once the brownies are cool, frost, top with dried rose petals, and serve.
Notes
Adapted with permission from Sweet & Simple by Christina Lane
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.