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
- 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.
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linking this to Valli’s ‘Cooking from Cookbook Challenge: February — Week 2′.