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
- 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
- Line an 8″ X 8″ pan with parchment paper, and preheat oven to 325F.
- 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.
- Mix thoroughly until well blended (it will be somewhat gritty). Let the mixture cool for a few minutes.
- Add in the vanilla and eggs, and mix well.
- Stir in the flour. Do not over mix.
- 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. *
- 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.