Assam Tea Brownies

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Last Updated on January 12, 2020 by Chef Mireille

Assam Tea Brownies are fudgy with the perfect crack top, infused with smoky tea tones.


Assam Tea Brownies, Fudge Brownies

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!


brownie batter -edit


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.

brownie -edit

…a perfect indulgence for special occasions…

moist brownies -edit

Happy Valentine’s Day!!!


Assam Tea Brownies, Fudge Brownies
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Assam Tea Brownies

Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 12
Calories: 429.64kcal


  • 1 cup unsalted butter
  • 5 oz. 85% cacao chocolate
  • 3 oz. butterscotch morsels
  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup black tea leaves I used Assam tea


  • 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.


Original recipe used 8 oz. bittersweet chocolate


Calories: 429.64kcal | Carbohydrates: 55.86g | Protein: 3.96g | Fat: 22.44g | Saturated Fat: 13.99g | Sodium: 157.85mg | Fiber: 1.05g | Sugar: 44.65g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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linking this to Valli’s ‘Cooking from Cookbook ChallengeFebruary — Week 2′.
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Reader Interactions


  1. 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.

  2. 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.

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