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).
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
sticks unsalted butter
jasmine green tea bags
ounces dark unsweetened chocolate (I used 4 oz 100% cacao and 2 oz 70% cacao from Ghirardelli)
cups all purpose flour
- 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.
- 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.)
- 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.
- 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.
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Tea