Make these delicious squares with gluten free flour or regular flour. They are moister the day after they are made.
Makes One 9” x 12” pan
Preheat oven to 350°F. Grease a 9” x 12” x 2” bar pan.
In a large bowl, melt:
1 cup butter
Whisk in:
1 cup cocoa powder
½ cup brown sugar
1 cup white sugar
Then whisk in:
4 eggs, one at a time followed by:
2 tsp vanilla extract
In a blender, grind to a fine powder:
½ cup old-fashioned, large flake oats
1 tbsp Earl Grey (or Cream Earl Grey) tea leaves
Transfer to a bowl and add:
1/3 cup ground almonds
½ cup flour (or starchy gluten-free flour such as Compliments or XO Baking Flour)
¼ tsp salt
1 tsp baking powder
Whisk to combine. Then stir the flour mixture all at once into the butter/cocoa mixture. Mix well. Transfer to the greased pan and bake for about 27 minutes, or until a toothpick inserted into the centre comes out with a small amount of chocolate crumbs. Do not overbake.
Let cool. Frost with a light icing sugar glaze, sprinkle with plain icing sugar or leave as is.
