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Raspberry Tea Chocolate Brownies
3 teaspoons Bags Bigelow Raspberry Royal
1/2 cup of water
10 ounces of Semisweet Chocolate, chopped
1 1/2 sticks of unsalted butter
4 large Eggs
1/2 cup of brown
sugar
1/2 cup of granulated sugar
1 cup of flour
1/2 cup of walnuts,
coarsely chopped |
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Instructions:
Preheat oven to 350ºF. 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? (Moms Recipe) Posted to recipelu-digest Volume 01 Number 650 by PLK1028@aol.com on Jan 31, 1998
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