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.