Serves a Crowd

Pot Brownies

February 19, 2013
2 Ratings
  • Serves 1 9x13 tray of brownies
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

Test Kitchen Notes

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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • smilebluemonday
  • Rachel Marie
    Rachel Marie
  • NakedBeet
  • healthierkitchen
  • creamtea

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

26 Reviews

smilebluemonday March 17, 2014
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?
aargersi March 18, 2014
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 ...
Rachel M. February 1, 2014
I just made these, and they smell amazing!
aargersi February 1, 2014
Oh cool! I hope you like them! If you are in Colorado you can try them with actual pot! :-)
Rachel M. February 2, 2014
Pennsylvania, so no go. :)
It got me thinking about adding infused butter to other baked goods. Mint, lavender, earl grey--lots of fun possibilities.
NakedBeet March 8, 2013
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!
healthierkitchen March 7, 2013
creamtea February 22, 2013
you did! (get my attention).
I'm liking jasmine green tea lately too.
Aliwaks February 22, 2013
Hey Aarg... love this recipe...should totally consider opening a bakery in Colorado ;)
aargersi February 22, 2013
Haha! I am thinking Jamaica, I don't like being cold ...
Aliwaks February 22, 2013
Jah mon
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Madhuja February 20, 2013
This is so funny! That green butter sounds really good!
Vivian H. February 19, 2013
Great recipe name, hooked me right in!
lapadia February 19, 2013
HA! Pot Brownies “back in the day” on a serious note - infusing the butter (?) how Genius you are!
boulangere February 19, 2013
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.
nannydeb February 19, 2013
Edgy, Abbie...
fiveandspice February 19, 2013
Harhar. Love the tea infused butter in this.
Midge February 19, 2013
The Edge pan? Must find one.
aargersi February 19, 2013
Here you go Midge!
Midge March 11, 2013
That is awesome. Thanks!
savorthis February 19, 2013
Living in Colorado, this would be very appropriate!
cookinginvictoria February 19, 2013
Hilarious -- these did get my attention, and they do sound delicious. I love a good brownie!
dymnyno February 19, 2013
Ha, ha, you did get my attention!!
hardlikearmour February 19, 2013
Love the sound of your "tea pot" brownies!
drbabs February 19, 2013
A, you crack me up.