Chocolate Earl Grey Brownies

Roopa

It’s my coworker Taryn’s birthday on Friday! I know she loves chocolate, and she always is drinking tea, so I thought I’d try make some Earl Grey flavoured brownies. I only had cocoa handy, so I adapted these cocoa based fudge brownies from Sally’s Baking Addiction (my go-to blog for fun bars and brownies). They are super rich and fudgey, but not overly sweet. The Earl Grey is very present, but not overpowering. Overall, a solid choice for the chocolate and tea aficionados out there!

The rich and fudgey nature made them a little challenging to cut, and not the most beautiful brownies. 

EARL GREY BROWNIES

INGREDIENTS

  • 145 g unsalted butter
  • 250 g (1.25 cups) granulated sugar
  • 70 g cocoa
  • 2 Earl Grey tea bags (I used Stash) 
  • ¼ tsp. salt
  • 1 tsp. vanilla
  • 2 eggs
  • 55 g (½ cup) cake flour

DIRECTIONS

  1. Line an 8″ X 8″ pan with parchment paper, and preheat oven to 325F.
  2. At low heat, melt the butter on a stovetop. Once the butter has mostly melted, add in the sugar, cocoa, tea (from cutting open the tea bags), and salt. 
  3. Mix thoroughly until well blended (it will be somewhat gritty). Let the mixture cool for a few minutes.
  4. Add in the vanilla and eggs, and mix well.
  5. Stir in the flour. Do not over mix. 
  6. Pour batter into baking pan and even out with a spatula. Bake for 25 – 30 minutes. A toothpick should come out clean / with a few crumbs. *
  7. Allow brownies to cool and cut into squares. 

*The original recipe insisted that these should not be baked for more than 30 minutes. I ended up baking them for about 32 minutes, and the edges were somewhat overdone since my batter wasn’t super even. 


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