Last Updated on January 12, 2020 by Chef Mireille
Assam Tea Brownies are fudgy with the perfect crack top, infused with smoky tea tones.
Many years ago, I had a friend who was working for a book publisher at the time. Since she was the most centrally located, her job was decided at the meeting point one evening before my friends and I planned to go out for dinner and a fun evening. By the time we all gathered at her office, most of the other employees had gone home. There were sample books all over her office. We took it upon ourselves to take whatever books interested us as she tried to stop us from going overboard. It wasn’t actual stealing because these were books labeled not for purchase, but at the same time she didn’t want her office mates to come back the next day and see the shelves markedly empty.
Of course even way back then, the cookbooks were what most interested me and I snuck away with three books in tow. One of them was a book called Tea Party, which gives ideas for different themed tea parties. Although I have looked through this book many many times, this is the only of the three books I had yet to cook from. It’s Valentine’s day tomorrow and I went on a search for a new recipe that is perfect to celebrate the holiday with. Although I made a few changes, this recipe was so good.
Why I never thought of adding tea to brownies before! This is my new way of making brownies now!
IN THE MAKING – HOW TO MAKE ASSAM TEA BROWNIES
These brownies are super rich and super moist with the crackly top skin of a perfect brownie. The smoky undertones are perfect with a cup of tea…like this cup of Chocolate Chai from Zhena’s Gypsy Tea or this cup of Cardamom Hot Chocolate.
…a perfect indulgence for special occasions…
Happy Valentine’s Day!!!
Assam Tea Brownies
Ingredients
Instructions
- Preheat oven to 350 F. Spray a square baking dish with non stick spray. Line with parchment paper.
- Using a spice/coffee grinder, grind tea leaves to a powder.
- Using a double boiler, melt butter and chocolate.
- In a bowl, combine flour, baking powder and salt. Whisk to blend well.
- In a large bowl, combine sugar, eggs and vanilla. Beat well. Add chocolate and mix until well combined.
- Add flour and tea and mix until thoroughly combined.
- Transfer to prepared baking pan. Bake for 50-60 minutes, until brownies have set and toothpick inserted comes out almost clean.
- Cool completely before inverting the pan onto a cutting board. Peel off parchment paper. Flip over.
- Slice and serve.
Notes
Nutrition
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linking this to Valli’s ‘Cooking from Cookbook Challenge: February — Week 2′.
Wow Mir, those tea brownies look so yummy!! Never even thought that brownies can be flavored with tea. Will have to try this version some time.
yummy brownies
Brownies looks perfect Mir.Tea flavoring must have tasted awesome in them.
Wow.. the brownies look so delicious.. I must try these for sure..
thank you – I am sure you will love them when you do.
The brownies look great. Isn’t it amazing how we hang on to our Cookery books especially if there is a storry behind how we got them.
yes – I think I can remember how I acquired each of the many many cookbooks on my shelves 🙂
This tea brownie looks delish. Never thought of using tea in cake or brownie. Loved the idea. I can imagine the taste and flavour. Now its in my next to do list. Awesome share.
it adds nice smokey tones especially with the chocolate.
These brownies look so drool worthy and totally delicious. The tea must have imparted a unique flavour to them.
You should try them. They really are my favorite brownie recipe!
Mireille brownies look super soft and was is so interesting is the usage of tea leaves in the recipe. Usually its brewed and added but added ground tea leaves must have made the brownies taste so different.
it adds smoky undertones which pair well with the chocolate
Wow those brownies look decadent mir! i have made a cake with tea, i bet the flavor of tea in these brownies makes it more interesting!!!!
they are – my favorite brownies to date!