7 oz bittersweet chocolate, chopped (or good-quality chocolate chips)
3 tablespoons hot water
1¼ cups (225 grams) sugar
1 teaspoon vanilla extract
⅛ teaspoon (just a few drops) rosewater (optional)
3 cold eggs
½ cup (46 grams) oat flour
¼ cup (30 grams) cocoa powder
¼ cup (39 grams) sweet white rice flour
1 teaspoon baking powder
½ teaspoon salt
glaze
¼ cup tahini
½ cup powdered sugar
¼ teaspoon vanilla
pinch of salt
milk
edible rosepetals and chopped pistachios, if desired
Instructions
for the brownie
Preheat the oven to 350 degrees. Butter and flour an 8 or 9 in round cake pan (or similar sized square baking pan) and set aside. I took the extra step to line the bottom with a round of parchment, but if your pan is well-greased it should be fine.
In a medium-sized saucepan, melt the butter over low heat. Add the chocolate and stir until melted. Once the mixture is smooth, add the hot water and sugar and stir until the sugar begins to dissolve. It may not dissolve completely, that's okay. Take the pan off the heat and allow it to cool for a few minutes, then stir in the vanilla, rosewater, and cold eggs.
Combine the remaining ingredients in a large bowl and whisk well to blend. Pour in the chocoalte mixture and stir until completely incorporated, then pour it into the prepared pan. Bake for 20 minutes, then check every 3 or so minutes afterward for doneness. A toothpick inserted in the center should come out with a few moist crumbs but should not be wet. Place the brownie on a cooling rack until cool, then (if you'd prefer to serve it out of the pan) run a sharp knife around the edges and turn out to come to room temperature.
for the glaze
Prepare the glaze by combining the tahini, powdered sugar, vanilla and salt, stirring well, then adding just enough milk to make it a pourable consistency. Drizzle over the cooled brownie and sprinkle with rosepetals and pistachios.
Recipe by oh honey bakes at https://ohhoneybakes.com/dark-chocolate-brownie-tahini-rosewater/