Pot Brownies

By • February 19, 2013 • 25 Comments

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Author Notes: Got your attention, didn't I? I am not actually making these with pot, but rather with jasmine green tea which is infused into the butter in a tried and true slow steep method. The herbal tea and deep dark chocolate make for a rich and satisfying brownie. Of course, it's up to you which, ahem, herb you use (I suppose that depends what state you live in).aargersi

Food52 Review: Oh yeah, dude, Aargersi's technique is one I may or may not have experimented with in college, but my brownies were certainly not as deliciously moist and chocolate-y. If I'd had this recipe back then, I would probably have a full time catering gig with Phish. You can smell the jasmine tea before take your first bite, though the flavor of tea is subtle; it leaves a pleasant hint of tea in your mouth afterwards, which is pretty nice, mon.Aliwaks

Serves 1 9x13 tray of brownies

  • 2 sticks unsalted butter
  • 6 jasmine green tea bags
  • 6 ounces dark unsweetened chocolate (I used 4 oz 100% cacao and 2 oz 70% cacao from Ghirardelli)
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  1. Put the butter in a saucepan (large enough to eventually accomodate the chocolate and sugar too) and begin to melt it over very low heat. Tear open the tea bags and add the leaves to the butter. Allow the butter and tea to steep over your very lowest heat for a half an hour. The butter will turn an odd green color. This is good. While the butter is infusing, whisk the eggs in a mixing bowl and whisk the flour and salt in another small bowl.
  2. Heat the oven to 350 and spray a 9x13 pan with bakers' spray (or grease it with butter). (I use The Edge pan which makes every brownie and edge piece.)
  3. When the butter is fully infused, strain it to remove the tea leaves and then put it back in the pan. Keep the heat on low, and then break the chocolate into pieces and add it, whisking as it melts. When that is smooth and glossy, turn off the heat and whisk in the sugar til it is again smooth. Whisk in the vanilla.
  4. Now slowly add the chocolate to the eggs, whisking all the while. When this is fully combined, whisk in the flour until it is just moistened. Spread the batter in the pan.
  5. Bake the brownies 25-35 minutes (I find it varies with the day, oven, etc) until the edges look crisp and the top has that nice shiny cracking brownie look. Allow them to cool before cutting. Share, be mellow, enjoy.
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Comments (25) Questions (0)


about 1 year ago smilebluemonday

finally tried this recipe! i have a question: is the batter supposed to be thick? i turned the heat off, then gradually whisked in 2 cups sugar. it didn't seem to fully dissolve - is that a problem? does it need to fully dissolve? should i have kept the heat on?


about 1 year ago aargersi

Abbie is a trusted source on General Cooking.

he there - mine has always dissolved, but I don't think it's a problem if it doesn't - how did they come out? The batter is very thick ...


over 1 year ago Rachel Marie

I just made these, and they smell amazing!


over 1 year ago aargersi

Abbie is a trusted source on General Cooking.

Oh cool! I hope you like them! If you are in Colorado you can try them with actual pot! :-)


over 1 year ago Rachel Marie

Pennsylvania, so no go. :)
It got me thinking about adding infused butter to other baked goods. Mint, lavender, earl grey--lots of fun possibilities.


about 2 years ago NakedBeet

I love the tea and chocolate combo. I'm going to try matcha with this, since I don't have Jasmine on hand. Congrats on the CP!


about 2 years ago healthierkitchen



over 2 years ago creamtea

you did! (get my attention).
I'm liking jasmine green tea lately too.


over 2 years ago Aliwaks

Hey Aarg... love this recipe...should totally consider opening a bakery in Colorado ;)


over 2 years ago aargersi

Abbie is a trusted source on General Cooking.

Haha! I am thinking Jamaica, I don't like being cold ...


over 2 years ago Aliwaks

Jah mon


over 2 years ago Madhuja

This is so funny! That green butter sounds really good!


over 2 years ago Vivian Henoch

Great recipe name, hooked me right in!


over 2 years ago lapadia

HA! Pot Brownies “back in the day” on a serious note - infusing the butter (?) how Genius you are!


over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Who eats pot brownies for the brownies, I ask you? I'd definitely eat these for the brownies - if only I could - but I'd also definitely make them the next time I make brownies at work! Thanks for a lovely idea for the infusion.


over 2 years ago nannydeb

Edgy, Abbie...


over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Harhar. Love the tea infused butter in this.


over 2 years ago Midge

The Edge pan? Must find one.


over 2 years ago aargersi

Abbie is a trusted source on General Cooking.

Here you go Midge! http://www.amazon.com/Bakers...


about 2 years ago Midge

That is awesome. Thanks!


over 2 years ago savorthis

Living in Colorado, this would be very appropriate!


over 2 years ago cookinginvictoria

Hilarious -- these did get my attention, and they do sound delicious. I love a good brownie!


over 2 years ago dymnyno

Ha, ha, you did get my attention!!


over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Love the sound of your "tea pot" brownies!


over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

A, you crack me up.