Raspberry tea chocolate brownies

8 Servings

Ingredients

Quantity Ingredient
3 teaspoons Bags Bigelow Raspberry Royal Tea
½ cup Water
10 ounces Semisweet Chocolate; Chopped Finely
1½ Sticks Unsalted Butter
4 larges Eggs
½ cup Brown Sugar
½ cup Granulated Sugar
1 cup Flour
½ cup Walnuts Coarsely Chopped; *optional

Directions

Preheat oven to 350°. Place water in a small saucepan and heat to simmer.

Remove from heat. Add Bigelow Raspberry Royale® tea bags, submerging bags completely. Set aside to cool. When cool, remove tea bags, squeezing out liquid. Place chocolate and butter in a mixing bowl, and set over saucepan filled approximately 2 inches high with water. Heating on low, let chocolate/butter melt stirring frequently. Meanwhile, whisk together eggs and sugars in a medium size mixing bowl until well blended. Add the cooled tea mixture and whisk to combine. Stir in melted chocolate/butter. Add flour and mix until smooth. Stir in nuts. Pour batter into greased and floured baking pan. Bake approximately 25 minutes. Center will feel firm but still moist. Cook 5 minutes longer for a drier brownie. Cool completely before cutting.

Note: For flavor variety, try 5 Bigelow Red Raspberry Herb Tea® bags.

This recipe sounds strange but is soooooooo good. My Mom just picked it up this year and it instantly became one of my favorites! Recipe by: Bigelow RoyaleTea® (Mom's Recipe) Posted to recipelu-digest Volume 01 Number 650 by PLK1028@... on Jan 31, 1998

Related recipes