today’s brownie recipe is another experiment. i got the recipe from fat witch brownies book and this is supposed to be called ‘earl grey brownies’. but since we run out of earl grey, i substitute another tea which is the ‘new zealand breakfast’ tea from twinings. i like drinking tea by the way. i buy different kinds of tea every time we do the grocery. hopefully, i get to know more about tea so i can avoid those with caffeine on it. hello baby project? haha!
- 1/2 cup boiling water
- 5 tea bags (earl grey, darjeeling, chai or any tea you prefer)
- 140 g of unsalted butter
- 1/3 cup bittersweet chocolate chips
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup flour
- 1/4 teaspoon salt
- grease baking pan with butter and dust with flour. tap the excess and preheat oven to 180 C.
- pour boiling water over tea bags and simmer for 15 minutes.
- while brewing the tea bags, melt the butter and chocolates in a small pan over low heat stirring continuously. once melted, remove from heat and set aside to cool.
- cream the sugar, eggs and vanilla in a mixer until smooth. add the chocolate and butter mixture until well blended.
- squeeze as much tea from the tea bags and discard the bags. add tea to the batter and mix until well combined.
- sift flour and salt together with the batter. mix gently by hand until well combined and no trace of dry ingredients.
…and the finished product, voilà!
the brownie is not that sweet and nakakaumay. texture wise, the brownie is soft, fudgy and taste very simple. it perfectly goes with a cup of brewed tea, perfect for this cold weather. 🙂 i always make sure husband brings some at work for his snack. haha!