Christina Lane’s Frosted Earl Grey Brownies

earl grey brownie

Gluten-free and utterly gorgeous – what’s not to love about these frosted Earl Grey brownies with rose petals?

For the 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
• 1 cup + 2 tablespoons organic cane sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt
• 1 large egg
Optional: dried edible rose petals, for decoration

For the 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

Method
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. Stir in the egg. Add the flour mix and stir vigorously for about 1 minute or 50 strokes.
5 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).
6 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.
7 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.

Recipe courtesy of Christina Lane. See more here. 

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