Celebrate National Brownie Day with tea-infused brownies. This recipe combines brewed, strained tea with cocoa, butter, and vanilla for a chocolate dessert you can customize with your preferred blend.
Ingredients
- 2 tablespoons loose-leaf tea, such as Fog Horn Grey, Inland Iced Chai, or Cape Lookout Mocha
- 1/2 cup hot water for brewing
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch (20x20 cm) baking pan.
Steep the 2 tablespoons of loose-leaf tea in 1/2 cup hot water, following your chosen tea’s brewing guidance. Strain out the leaves and allow the brewed tea to cool.
Melt the butter in a small saucepan over low heat. Remove from the heat and allow it to cool until no longer hot.
In a mixing bowl, stir together the sugar and cooled, strained tea.
Beat in the eggs and vanilla extract, then mix in the cooled melted butter.
In another bowl, sift together the cocoa powder, flour, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for approximately 25–30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs rather than wet batter. Baking time may vary with your oven.
Allow the brownies to cool completely in the pan before cutting into squares.
The tea leaves are brewed and strained, not added directly to the batter. Choose a blend whose flavor you enjoy with chocolate, and check all ingredient information when baking for guests with dietary needs.
