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TEA INFUSED CHOCOLATE FUDGE BROWNIE WEDGE
Makes 1 - 12" round
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Tea is such a versatile ingredient to sip, savour and cook with. Add finely chopped tea leaves into batter for strong tea flavours and lip smacking delicious brownies.
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SUGGESTIONS CHEF INSPIRED
TEA FLAVOURS TO USE:
Caramel Butter Beer
Vanilla Rooibos
Masala Chai Tea
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TEA INFUSED CHOCOLATE FUDGE BROWNIE WEDGE
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1 cup/250 ml butter
1 cup/250 ml bittersweet chocolate chips
½ tsp/2 ml salt
1 tsp/5 ml baking powder
1 cup/250 ml sugar
4 eggs
1 tsp/5 ml vanilla
2 tbsp/30 ml Chef Inspired Masala Chai Tea leaves or
Caramel Butterbeer loose tea, chopped fine
1 cup/250 ml chocolate chunks, coarse chop
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METHOD
Preheat the oven to 350F/180C. Grease 12”/30 cm round
baking pan. Melt the butter and chocolate in a stainless
steel bowl over a sauce pot of simmering water, stirring
until mixture is melted.
In a separate bowl, stir together the flour, salt and baking
powder and set aside. In a large mixing bowl, stir the
sugar, eggs and vanilla together until creamy. Pour in
the chocolate mixture, and stir until combined.
Fold in the flour mixture and gently stir until mixture is
combined and there are no lumps. Stir in finely ground
tea leaves.
Pour brownie batter into greased pan. Randomly push
the chocolate chunks halfway into the batter. Bake
brownies until set in the center and the sides start to
pull away from the pan, about 35 to 40 minutes. Cool
before slicing into wedges.